Cookie recipe

Yesterday, I was acting as one of Santa's helpers. I made a big batch of oatmeal-chocolate chip cookies to take to Livie's teachers at Pre-K.

It was nothing fancy - I just used the recipe on the lid of the Quaker® Oats container. But instead of using raisins, I substituted chocolate chips. Oh, and I didn't have light brown sugar, only dark brown sugar. So while the cookies came out looking over-baked, they tasted good, and were just right - only looking dark, because of the dark brown sugar.

Here's the recipe.

Vanishing Oatmeal Raisin Cookies (courtesy of the Quaker® Oats package):

Ingredients

• 1/2 pound (2 sticks) margarine or butter, softened
• 1 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 cinnamon
• 1/2 teaspoon salt (optional)
• 3 cups Quaker® Oats (quick or old fashioned, uncooked)
• 1 cup raisins*

*I substituted 1 cup chocolate chips.

Instructions

1. Heat oven to 350ºF.
2. Beat together margarine and sugars until creamy. 
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, cinnamon and salt; mix well. 
5. Stir in oats and raisins*; mix well. 
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.**
7. Bake 10 to 12 minutes or until golden brown. 
8. Cool one minute on cookie sheet; remove to wire rack. 

Makes about 4 dozen.

*Again, I substituted chocolate chips.
**I lined the cookie sheet with parchment paper, which is in the section of your average grocery store where foil and plastic wrap are found. It's a great ungreased, non-stick kitchen tool.

For high altitude: increase flour to 1-3/4 cups.

Most of the cookies went to Livie's Pre-K teachers. But we ended up with about a dozen left over for ourselves.

We may make some more today. You know, for Santa! And Cookie Monster! 

Those are obviously pretend cookies! ;)