This is the\u00a0updated version from the\u00a0Quaker Oats website…<\/p>\n
Ingredients
\n\u00a0
\n1\/2\u00a0 cup (1 stick) plus 6 tablespoons butter, softened
\n3\/4\u00a0 cup firmly packed brown sugar
\n1\/2\u00a0 cup granulated sugar
\n2\u00a0 eggs
\n1\u00a0 teaspoon vanilla
\n1-1\/2\u00a0 cups all-purpose flour
\n1\u00a0 teaspoon baking soda
\n1\u00a0 teaspoon ground cinnamon
\n1\/2\u00a0 teaspoon salt (optional)
\n3\u00a0 cups Quaker\u00ae Oats (quick or old fashioned, uncooked)
\n1\u00a0 cup raisins
\n\u00a0.Preparation
\nHeat oven to 350\u00b0F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.<\/p>\n
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.<\/p>\n
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.<\/p>\n
Prep Time: 20 min
\nCook Time Time: 08 min
\nVariations
\nBar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3\/4 cups and bake as directed.<\/p>\n
Nutrition Information
\nServing Size: 1 cookie
\nCalories: 100\u00a0
\nCalories from Fat: 35\u00a0
\nTotal Fat: 4\u00a0
\nSaturated Fat: 2\u00a0
\nCholesterol: 20\u00a0
\nSodium: 55\u00a0
\nTotal Carbohydrate: 14\u00a0
\nDietary Fiber: 1\u00a0
\nSugars: 7\u00a0
\nProtein: 1<\/p>\n","protected":false},"excerpt":{"rendered":"
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