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Big Dipper Oatmeal Cookies




Source of Recipe


Copyright © The Quaker Oats Company, 2005. All Rights Reserved


List of Ingredients




COOKIES
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
1/2 pound (2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins or semi-sweet chocolate chips (optional)
GLAZE
2 cups (12 ounces) semi-sweet chocolate chips
3/4 cup chopped nuts


Recipe



Heat oven to 350°F.

In medium bowl, combine flour, baking soda, cinnamon and salt; mix well. In large bowl, beat butter and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. Add flour mixture; mix well. Stir in oats and, if desired, raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.

Melt chocolate chips according to package directions. Dip half of one cookie in chocolate; gently shake to remove excess. Sprinkle with chopped nuts. Place on waxed paper until set. Repeat with remaining cookies. If chocolate thickens, microwave at 15-second intervals until fluid. Store cookies with waxed paper between layers in tightly covered container.

ABOUT 4 DOZEN