Saturday, February 14, 2015

Sweets for the Sweet

My mom made my very favorite cookies of all time this weekend... and I think it's because she loves me.

The original recipe is found on the lid of the Quaker Oats container: Quaker's Vanishing Oatmeal Raisin Cookies. They're called "vanishing" because they're sooo good you can't stop eating them until they are gone. But Mom has made a few alterations to the recipe, which I think make these cookies even more irresistible. The recipe calls for 1 cup of raisins, but instead, Mom uses 1 cup of Craisins and 1 cup of chocolate chips. It also calls for 1 tsp of cinnamon, and Mom only puts in 1/2 tsp. Here's how she does it: 

1/2 c plus 6 Tbsp butter, softened
3/4 c brown sugar, firmly packed
1/2 c granulated sugar
2 eggs
1 tsp vanilla
1 1/2 c all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt

3 c Quaker Oats
1 c Craisins
1 c chocolate chips

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, craisins, and chocolate chips; 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.

As with any cookie, they are best when they are warm and gooey, right out of the oven... but I eat them any time, day or night. Try them out with your family, and see how quickly they vanish!

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