I know Salt-N-Pepa were not talking about cookies in their hit song from the early 90s, but I am…

Fact. I love cookies…and I hope you all do too, because I promise you that there will be many more cookie recipes to follow. Most of my cookie baking happens during December for obvious reasons (SANTA!!) and then I have my year round cookie recipes that I make whenever I need my cookie fix. 

The one I made today is ‘Vanishing Oatmeal Raisin Cookies’ which can be found under the lid of the Quaker Oatmeal container. My family request this one so much that I have it memorized. It was snowing here again this morning so I decided to mix up a batch. I asked my sous chef, aka mom, to help me out. She and I really make the perfect team. I bake and she cleans the dishes! haha…it’s a nice little system we have.  

 

The recipe calls for 1-cup of raisins, but I opted for 1-cup of chocolate chips which to me is a no brainer. Don’t get me wrong, I like raisins, but I prefer the flavor of the chocolate chips mixed in with the oats and cinnamon. I’ve even seen recipes that call for Raisinets, which I think is BRILLIANT, but have yet to try it. If you have, let me know how they turned out!! (probably delicious).

I don’t know what I would do without my KitchenAid mixer. It was actually my 21st birthday gift hahaha…makes mixing up batter so much easier!

 

Once the batter was all mixed together, I made it rain……chocolate chips!!

 

 

 

I use a cookie scoop for all my cookies so they come out even. I have two different scoop sizes, but tend to like cookies on the bigger side. I have been known to use an ice-cream scoop for certain cookie recipes!  

 

 

 

 

 

 

 

Vanishing Oatmeal Raisin(or chocolate chip) Cookies

http://www.quakeroats.com/cooking-and-recipe/vanishing-oatmeal-raisin-cookies.aspx

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) Quaker® Oats (quick or old fashioned, uncooked)
1 Cup(s) 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.

 

These cookies are perfect for filling that empty cookie jar. The only hard part is trying not to sample them hot out of the oven, because I think these taste best when they have cooled completely, and of course served with a nice glass of cold milk!! 

 

With love and sugar, Kristen xo.