It’s been awhile since I’ve posted anything or commented on my fellow bloggers’ posts. I’ve been re-organizing things lately, so time’s been a bit cramped. But, rest assured, I’ll be back to posting and commenting regularly witnin the next week. In the meantime, please enjoy this classic cookie recipe from Quaker Oats. They’re actually called vanishing oatmeal raisin cookies, but I substituted in chocolate chips. There would be no “vanishing” cookies in my house if I had used raisins.
VANISHING OATMEAL CHOCOLATE CHIP COOKIES
(adapted from Quaker Oats)
1/2 c. plus 6 tbsp. butter, softened
3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
1-1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt (optional)
3 c. Quaker® Oats (quick or old fashioned, uncooked)
1 c. chocolate chips
Heat oven to 350°F. 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 chocolate chips; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
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.