HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed. Bake 25 to 30 minutes or until light golden brown. Cool 1 minute on cookie sheets remove to wire rack. Bake 10 to 12 minutes or until light golden brown. Drop by rounded tablespoonfuls onto ungreased cookie sheets. The dough will be hard to spread, but it will eventually happen. In medium bowl, combine flour, baking soda, cinnamon and salt mix well. Store tightly covered.īars: Press dough onto bottom of ungreased 13 x 9-inch baking pan (or 9×9 if using half of the dough). Bake 7 to 9 minutes or until light golden brown. Fold in the Oatmeal, and Chocolate Chips. Add the dry ingredients to the wet ingredients, and mix well. In a separate bowl, mix the flour, baking soda, cinnamon, and salt. Add oats and raisins mix well.Ĭookies: Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. In a medium bowl, Beat the butter and sugars together until creamy. If you cook too long, the cookies will be crispier Cool: Cool on the trays for 5 minutes before transferring to cooling rack. Switch the position of the trays and bake for a further 11 to 14 minutes until cookies are golden on the edges and LIGHT golden in the middle. Add combined flour, baking soda, cinnamon and salt mix well. Bake at 180☌ / 350☏ (160☌ fan) for 11 minutes. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Vanishing Oatmeal Raisin Cookies and Barsįrom Quaker Oats Yield: 4 dozen (48 cookies)Ģ00 grams (1/2 cup) (1 stick) plus 6 tablespoons butter, softenedġ50 grams (3/4 cup) firmly packed brown sugarĢ70 grams (3 cups) Quaker® Oats (quick or old fashioned, uncooked) (I had only 1 1/4 cups)ġ50 grams (1 cup) chocolate chips (optional omit cinnamon )
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