Oatmeal Raisin Cookies With Cinnamon Chips

Cecelia Huddleston


Originally, this was the Quaker Oats Recipe which I have adapted. It's our favorite Oatmeal Cookie Recipe.

pinch tips: Parchment Paper Vs Wax Paper






2 sticks cold butter, cut into chunks
1 cup brown sugar, packed
1 cup granulated sugar
1 teaspoon pure vanilla extract or 2 teaspoons imitation vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
dash of salt
2 1/2 cups quaker oats (old fashioned or quick)
1 cup (each) sun-maid golden raisins, hershey's cinnamon chips and coarsely chopped pecans

Directions Step-By-Step

Preheat oven to 350 degrees. Place parchment paper on cookie sheets. Combine and sift flour, soda, cinnamon and salt. Add oats; set aside. In large bowl with electric mixer, beat the butter and sugars until creamy. Beat in eggs and vanilla. Gradually add the dry ingredients; beating until well combined. Stir in raisins, nuts and chips. Use a cookie scoop or drop dough by rounded tablespoonful onto cookie sheets. Bake 10-12 minutes or until lightly browned. Remove from oven and cool on cookie sheets for 1 minute. Transfer to wire rack and completely.
Vanilla Glaze, Optional:
1 (12 ounce) package Hershey's Premier White Chips
2 tablespoons Crisco Shortening
Colored Sprinkles
Place chips and shortening in microwave safe bowl. If you can adjust the heat on your microwave, set at 50%. Stir the mixture at 15 second intervals until melted. Drizzle over cooled cookies. If desired decorate with colored sprinkles for a festive look.
Chocolate Chip: Omit the cinnamon, raisins and cinnamon chips. Stir in 1 (11.5 ounce) package of milk chocolate chips or 1 (10 ounce) package of Nestlé's Holiday Chips.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: American