My Oatmeal Cookies
Inspired by Quaker Oats and my Mother
A perfect cookie for fall!
Ingredients:
1 Cup of Butter
Baking oatmeal and chocolate chip cookies is the only time I find a use for margarine. I will often use half butter and half margarine; it does not impact the taste of the cookie but it does help the cookie to keep its shape and consistency, and to not spread out as much as just butter. This time, however, I only used butter.
¾ Cup of Brown Sugar
¾ Cup of White Sugar
2 Eggs
1 Tablespoon of Vanilla
1 ½ Cups of flour
1 Teaspoon of Baking Soda
½ Teaspoon of Salt
1 Teaspoon of Cinnamon
1 Teaspoon of Cardamom
½ Teaspoon of Nutmeg
A Dash of Allspice
3 Cups of Old Fashioned Quaker Oats
1 Cup of Raisins
Directions:
Heat oven to 350°F and cream butter and sugars together; adding eggs and vanilla, mixing until smooth and all ingredients are incorporated. In a large bowl, mix flour, baking soda, salt, and spices, then add creamed ingredients; when well combined stir in oats and raisins.
Drop well rounded tablespoons of dough onto ungreased cookie sheet and bake 8-12 minutes, depending on how soft or crispy you like your cookies!
If you are not going to fill up a cookie jar, and would only like to make a few cookies, at a time, this is a great dough to store in either your refrigerator or freezer. You can enjoy a warm dozen cookies tonight, and have the dough ready to bake a few more cookies, if an unexpected friend pops by!
