Vanishing Oatmeal Raisin Cookies

Ingrients & Directions 1 c Margarine or butter — softened 1 c Brown sugar, firmly packed 1/2 c Granulated sugar 2 Eggs 1 ts Vanilla 1 1/2 c All-purpose flour 1 ts Baking soda 1 ts Ground cinnamon 1/2 ts Salt (optional) 3 c Quaker Oats, uncooked — (quick or […]

Ingrients & Directions


1 c Margarine or butter
— softened
1 c Brown sugar, firmly packed
1/2 c Granulated sugar
2 Eggs
1 ts Vanilla
1 1/2 c All-purpose flour
1 ts Baking soda
1 ts Ground cinnamon
1/2 ts Salt (optional)
3 c Quaker Oats, uncooked
— (quick or old-fashioned)
1 c Sun-Maid(R) Raisins

Heat oven to 350 F. Beat together margarine and sugars until creamy.
Add eggs and vanilla; beat well. Add combined flour; baking soda,
cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop
by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12
minutes or until light golden brown. Cool 1 minute on cookie sheet;
remove to wire rack. Cool completely. Store tightly covered.

Nutrition Information (1 cookie): * Calories 100 * Fat 4g * Sodium
75mg * Dietary Fiber 1g

VARIATIONS ========== o Stir in 1 cup chopped nuts o Substitute 1 cup
semisweet chocolate pieces or candy coated
chocolate pieces for raisins; omit cinnamon o Substitute 1 cup
diced mixed fruit for raisins

Ice Cream Sandwich Cookies: Spread softened ice cream on bottom side
of one cookie; top with second cookie. Wrap securely; freeze.


Yields
48 Cookies

RobinDee

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