National Cookie Day

Holidays usually involve cookies and today is the day. This is one recipe I build upon and everyone loves them.

I use chocolate covered raisins, I use old fashion oats because they are bigger and less processed than quick oats.

I always bake one cookie at a time to make sure they look the way I want. This means I may need to add more flour to produce a fluffier cookie. (not sure fluffier is a real word, but I like it)

For an extra added touch I dip an edge into melted chocolate or chocolate flavored almond bark. From here you can add sprinkles or chopped nuts.

Quaker Vanishing Oatmeal Raisin Cookies

* Ingredients 1/2 cup (1 stick) plus 6 tablespoons butter, softened
* 3/4 cup firmly packed brown sugar
* 1/2 cup granulated sugar
* 2 eggs
* 1 teaspoon vanilla
* 1-1/2 cups 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

Preparation

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 raisins; 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.