ROB’S CRANBERRY VERSION OF QUAKER OATS OATMEAL COOKIES
Ingredients
1 1/4 Cup(s) (2-1/2 sticks) margarine or butter, softened or
whipped
3/4 Cup(s) firmly packed brown sugar
1/2 Cup(s) granulated sugar
(Photo: My mom in 2009 when she came to visit around Christmastime. She was the best-ever, when it came to baking cookies, pizzelle Italian cookies, apple pies, cakes, etc. Credit: R.G.)
1 Egg(s)
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)
1/4 Teaspoon(s) ground nutmeg
3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1 to 1 ½ cups of dried cranberries (your choice- I go for
the higher amount)
BAKING INSTRUCTIONS
In large bowl, beat margarine and sugars until creamy.
Add egg and vanilla; beat well.
Add combined flour, baking soda, cinnamon, salt and nutmeg;
mix well.
Add oats; mix well.
Drop dough by rounded tablespoonfuls onto cookie
sheets. – I recommend Spraying them
With cooking oil spray
(although the original recipe calls for ungreased cookie sheets)- they
WILL STICK!
Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes
for a crisp cookie.
**DO NOT OVERBAKE! – The bottoms will burn**
Cool 1 minute on cookie sheets; remove to wire rack.
Cool completely and then store in airtight containers…
otherwise they will get hard!
NOTE: If they do get too hard, put in a piece of white bread
with them, and it will soften them up.
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