|Recipe inside the lid|
I got this recipe from the inside of a thing of oatmeal, and wanted to share it. And yes, this is finally a vegetarian recipe!
Just to be 100% clear: Everything else I've shared before has been something I've thought up myself, but I got this recipe from the inside of a Quaker oatmeal container.
1/2 cup (1 stick) plus 6 tbsp butter, softened
*NOTE: I only noticed the additional 6 tbsp...oops...
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
*NOTE: I used salt
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins
Before I did anything else, I cooked the raisins on stove top with some rum. It's just like sauteing something, except with rum.
It's not in the recipe really, but I wanted to do it. :)
|Raisins on stove top|
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. (I used a lower speed.)
|Sugars (white sugar is hiding in there!) and butter|
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
|...added more stuff...|
(I was cooking at my parent's place, and was using my mom's KitchenAid thingy to mix everything up. Although I prefer to do things by hand, I've got to admit that the KitchenAid thingy made it much faster.)
Add oats and raisins; mix well.
|About to be mixed|
Drop dough by rounded tablespoons onto ungreased cookie sheets.
|About to be cooked|
Bake 8-10 minutes or until light golden brown.
They're called Vanishing Oatmeal Raisin Cookies because they're supposed vanish really quickly. And believe me, they do.
Random tidbit: I think they're better uncooked than cooked, though that's not very smart due to potential salmonella food poisoning.
Another random tidbit: Raw brown sugar may make the taste buds orgasm. =D