![]() HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed. ![]() Bake 25 to 30 minutes or until light golden brown. The dough will be hard to spread, but it will eventually happen. Store tightly covered.īars: Press dough onto bottom of ungreased 13 x 9-inch baking pan (or 9x9 if using half of the dough). Cool 1 minute on cookie sheets remove to wire rack. Bake 7 to 9 minutes or until light golden brown. Add oats and raisins mix well.Ĭookies: Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Add combined flour, baking soda, cinnamon and salt mix well. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Tip: Add 1/2 cup finely chopped nuts to the flour mixture if you'd like a nutty flavor and crunch.Vanishing Oatmeal Raisin Cookies and Barsįrom Quaker Oats Yield: 4 dozen (48 cookies)ġ/2 cup (1 stick) plus 6 tablespoons butter, softenedģ cups Quaker® Oats (quick or old fashioned, uncooked) (I had only 1 1/4 cups, and it worked fine)ġ cup chocolate chips (optional omit cinnamon )
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