Recipe by No-Brussel-Sprouts
This makes a thick, crispy cookie, more about the oats than the butter and sugar (though there's lots of those too!)Make sure you flatten them before baking, they don't spread very much in the oven. I originally found this recipe on the Quaker Oats website.
Top Review by CarrolJ
I finally found a recipe similar enough to my missing favorite Oatmeal Cookie recipe to replace the original! What a joy! I followed the directions for a crispy cookie since that is the kind I like. My dough was too sticky to make into balls so I just made nice big blobs by dropping onto the parchment paper with a Tablespoon instead. Worked great...and tasted even better! I discovered the last minute that I didn't have any raisins in my cupboard so since it was an option anyway I substituted chopped pecans. I will make these over and over in the future! Thanks No Brussel Sprouts...for a terrific recipe. BTW I got 4 1/2 dozen from the recipe. Made for Spring PAC 2010.
- 295.73 ml butter
- 177.44 ml brown sugar (try Demerara for lots of flavour)
- 118.29 ml granulated sugar (white)
- 1 egg
- 4.92 ml vanilla
- 354.88 ml flour
- 4.92 ml baking soda
- 4.92 ml cinnamon
- 2.46 ml salt
- 709.77 ml oats
- 236.59 ml raisins (optional)
Directions See How It's Made
- Pre-heat oven to 375 degrees.
- Cream Butter and Sugars until fluffy.
- Add Egg and Vanilla. Beat well.
- Mix together Flour, Baking Soda, Cinnamon and Salt and add to wet ingrediants in about three parts.
- Mix together oats and raisins and add in intervals to dough.
- Roll dough into small balls and flatten with spoon on cookie sheet.
- Bake 8-9 minutes for slightly chewy. 10-11 minutes for crisp.
- Variations- BAR COOKIES: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.