Makes : 4 dozen    |    Heat oven to 350 F  
 1/2 pound butter, softened 1 cup firmly packed brown sugar 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla 1 1/2 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt (optional) 3 cups Quaker Oats (quick or old fashioned, uncooked) 1 cup raisins     Directions : In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.   Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.   BAR 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.       
 
 
   
 
 
 
 
 
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