The Houndstooth Gourmet

What do you do with an enormous box of Quaker Oats? Make baked goods, of course! Now, I initially bought this near year’s supply at Costco over a year ago, and while bowls of oatmeal in the morning can be healthy and comforting, my eye wandered to the back of the box where this recipe was listed.

Vanishing Oatmeal Raisin Cranberry Cookies did just that this week at Frank’s office, where many people came back for seconds, some asking for the recipe. They’re chewy, just a bit sweet and aromatic from the cinnamon, and the tart cranberries are a nice foil. The original recipe calls for raisins, but I had dried cranberries on hand. I think this recipe would also work well with dried cherries, again, for the tart foil.

Here’s the original recipe with my modifications to suit my taste. Enjoy, and feed your friends!

Vanishing Oatmeal Raisin Cranberry Cookies

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 (I used 1/2 teaspoon)
• 1-1/2  cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon ground cinnamon
• 1/2  teaspoon salt (optional)
• 3  cups Quaker® Oats (quick or old fashioned, uncooked)
• 1  cup raisins (I used dried cranberries)

 

Preparation

Heat oven to 350°F. In large bowl, beat margarine and sugars 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 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

• Social Bookmark This
  
  • Bloglines
  • Digg
  • del.icio.us
  • StumbleUpon
  • Technorati

Tags: cranberry, cookies, Recipe, baking //