quaker oats oatmeal raisin cookies
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Cookie
A cookie is a baked or cooked snack or dessert that is typically small, flat and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, nuts, etc.
In most English-speaking countries except for the United States, crunchy cookies are called biscuits. Many Canadians also use this term. Chewier biscuits are sometimes called cookies even in the United Kingdom.[3] Some cookies may also be named by their shape, such as date squares or bars.
Biscuit or cookie variants include sandwich biscuits, such as custard creams, Jammie Dodgers, Bourbons and Oreos, with marshmallow or jam filling and sometimes dipped in chocolate or another sweet coating. Cookies are often served with beverages such as milk, coffee or tea and sometimes “dunked”, an approach which releases more flavour from confections by dissolving the sugars,[4] while also softening their texture. Factory-made cookies are sold in grocery stores, convenience stores and vending machines. Fresh-baked cookies are sold at bakeries and coffeehouses, with the latter ranging from small business-sized establishments to multinational corporations such as Starbucks.
Vanishing Oatmeal Raisin Cookies
Ingredients
- 1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
- 3/4 Cup(s) firmly packed brown sugar
- 1/2 Cup(s) granulated sugar
- 2 Eggs
- 1 Teaspoon(s) vanilla
- 1-1/2 Cup(s) all-purpose flour
- 1 Teaspoon(s) Baking Soda
- 1 Teaspoon(s) ground cinnamon
- 1/2 Teaspoon(s) salt (optional)
- 3 Cup(s)
- 1 Cup(s) raisins
Cooking Instructions
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.
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS.
Variations: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.
High Altitude Adjustment: Increase flour to 1-3/4 cups and bake as directed.
QUAKER OATMEAL COOKIES
Ingredients
- 14 tablespoons butter softened
- 3/4 cup brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoons salt optional
- 3 cups Quaker Oats quick or old-fashioned, uncooked
- 1 cup raisins
Instructions
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Heat oven to 350 F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
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Add eggs and vanilla; beat well.
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Add combined flour, baking soda, cinnamon, and salt; mix well.
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Add oats and raisins; mix well.
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Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
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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. Makes about 4 dozen cookies.
Quaker Vanishing Oatmeal Raisin Cookies
Ingredients
Step 1
Heat oven to 350°F.
Step 2
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.
Step 3
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Step 4
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.
Step 5
This recipe is made available as a courtesy by the Quaker Oats Company, a registered trademark of PepsiCo.
ORIGINAL QUAKER OATMEAL RAISIN COOKIE RECIPE
Ingredients
- 1 cup real butter melted then cooled, no substitution, salted or unsalted, I use this
- 1 cup brown sugar light or dark, packed
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract recommended
- 1 and ½ cup all-purpose flour sifted then measured correctly, scroll half-way down post
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon I used this
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats uncooked, I used this brand or this brand
- 1 cup raisins I use these
Instructions
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Please read post above for detailed tips and tricks.
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In the bowl of an electric mixer beat butter, brown sugar, and granulated sugar until creamy.
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Add eggs and vanilla, beat well. Stop mixer and scrape sides of the bowl. Mix again to combine.
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In another bowl, combine sifted flour, soda, cinnamon, and salt.
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Turn the mixer to low and slowly add flour and oats. Stop mixer and scrape sides. Add raisins and mix until combined.
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Tightly cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour. You can refrigerate up to 24 hours if you prefer.
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When you’re ready to bake. Preheat the oven to 350°F.
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Place a Silpat silicone mat on a half sheet pan.
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I used 1/3-cup spring-release scoop to make uniform balls of cookie dough and placed them on the silicone mat. Do not flatten the dough.
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Bake at 350°F for 12 to 14 minutes depending on how crunchy or chewy you want them. The top of the cookies will change from ‘shiny’ to ‘matte’ when they’re cooked in the center. Watch the edges for the degree of brown/crisp that you want. They will firm up some as they cool.
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Allow cookies to cool on the baking sheet for about 3 to 4 minutes before removing and transferring to a wire rack to finish cooling.
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Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
SOFT AND CHEWY QUAKER OATMEAL COOKIES (EASY OATS OATMEAL RAISIN COOKIES)
INGREDIENTS YOU’LL NEED
- 3 cups Quaker oats rolled old fashioned
- 2 cups all-purpose flour
- 1 cup butter 2 ½ sticks, softened
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt only if using unsalted butter
- 2 teaspoon ground cinnamon
- 1 cup raisins or chopped walnuts, optional
Instructions
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Preheat the oven to 375°F. Line a baking sheet with parchment and set aside.
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In a large bowl or stand mixer, add the butter, brown sugar and granulated sugar. Beat until creamy and fluffy.
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Add the egg and vanilla extract. Beat until incorporated and smooth with a hand mixer.
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Add the flour, baking soda, salt and cinnamon. Mix until incorporated.
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Add the oats and optional raisins/walnuts, mixing until incorporated.
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Add tablespoonfuls or use a 1 ½-inch cookie scoop to drop batter onto the prepared baking sheet, spaced 2 inches apart to allow for expansion.
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Chill the uncooked cookie balls for 30 minutes in the refridgerator.
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Bake for 7-10 minutes or until the edges start to turn golden brown and the centers still look under-baked.
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Remove the baking sheet from the oven. Using a rigid spatula, transfer the cookies to a wire cooling rack.
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Cool slightly before serving. To store for later, cool completely and place in airtight containers.
Notes
- Storage: These cookies are best when fresh, but you can store them in airtight containers at room temperature for up to 2 days or in the freezer for up to 3 months.
ARE QUAKER COOKIES HEALTHY?
Compared to most cookies, Quaker oatmeal cookies have a higher fiber content. So they’re healthier than your regular cookies.
WHY ARE MY OATMEAL COOKIES HARD?
It could be that you’ve added too much flour or other dry ingredients. It’s also possible that you’ve baked your cookies for too long.
CAN I FREEZE THE COOKIE DOUGH?
Yes, oatmeal cookie dough can be frozen for up to 3 months in a sealed freezer bag or container. To make baking easy, just line a baking sheet with parchment paper and flatten oatmeal cookie dough balls onto the paper. Place in the freezer for 1 to 2 hours, and then place the frozen cookie dough into the freezer bags. When you’re ready to bake, just take the frozen, prepared cookies out of the bag and bake as directed in the recipe, adding an extra minute or two to the total time.
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