Sometimes the thing that you need most is uncomplicated, unadultered, and right in front of your face.
Take this cookie recipe for instance: I needed something quick to throw together, something tasty and consistent. Oatmeal cookies! Genius idea. Now to find a dependable recipe. I begin scouring the internet (on my blackberry, mind you) for something to strike my fancy all the while drumming on my giant tub of Quaker oatmeal. I find nothing and scrap the project.
Then I stare at my oatmeal tub in disbelief and facepalm for being THAT oblivious. There was a tried and true recipe right on the tub! Duh! So oatmeal cookies from Quaker oats it was!
It’s day 5 of my Christmas Extravaganza and I’d like to share this recipe for cookies with you. They are simple, quick (no refrigeration time) and they taste great out of the oven and even better after a day or so! Perfectly chewy and irresistible!
Quaker’s Best Oatmeal Cookies
Slightly adapted by me
Yields About 2 dozen, depending on size (I like mine a bit bigger, 2 TBSP scoop)
1 1/4 margarine or butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 1/2 cups all-purpose flour 1 tsp baking soda
1 tsp ground cinnamon (heaping if you love cinnamon)
1/2 tsp salt
1/2 tsp ground nutmeg
3 cups Quaker Oats (quick or old-fashioned, uncooked. NOT instant)
1 cup plump raisins
Preheat oven to 375. Line 2 cookie sheets with parchment paper or silicone mats.
Beat margarine and sugars until creamy. Add egg and vanilla, beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg, mix well. stir in oats; mix well. Fold raisins in until just incorporated
Drop dough by rounded tablespoons onto ungreased cookie sheets.
Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets remove to wire rack. Cool completely. Store tightly covered.
*Feel free to make these a bit more Christmas-y by using dried cranberries instead of raisins and white chocolate chips. Or Omitting the raisins and adding bittersweet chocolate chips, adding nuts… whatever! These cookies are your oyster!
Shipping Safe: YES. Wrap tightly or place in a tin for safe travels.
Make Ahead and Freeze: YES. Make the dough and place rounds of raw cookie dough on a baking sheet to flash freeze. Pop in a zip baggie and keep in the freezer. When ready to bake, add an extra minute or two to baking time.