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So last time in the world of oatmeal I had Oatmeal Chocolate Chip Cookies, which are just an abomination unto the Lord as my mother would say. Not necessarily about chocolate chips in oatmeal cookies, but definitely about things with broccoli in them.

This time I have the best cookie known to man: The Oatmeal Raisin Cookie. These are by far my favorite kind of cookie. I have yet to find a recipe that rival the one on the back of the Quaker Oatmeal boxes so this is my go to recipe. If you have a different recipe send it my way!

I love that these oatmeal raisin cookies are chewy and yet crisp at the same time. As a surprise some of the cookies spread out a little bit too much on the sides and had a nice wafer crisp thing going on. Om nom nom. I usually throw in more raisins than the recipe calls for just because I like lots of raisins in my cookies. I also used a small scoop to make these – about the size of a melon ball scoop and got 56 cookies. According to SparkRecipes, each cookie is about 83 calories. I think next time I’m going to cut down on butter a little bit, maybe its just because I’m sick, but I thought the butter taste was a little bit overwhelming.

 Quaker Oats Oatmeal Raisin Cookies
1/2 pound (2 sticks) margarine or butter, softened (I used butter)
1 cup firmly packed borwn sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional) (I used salt)
3 cups Quaker Oats (Quick or Old Fashioned, uncooked) (I used Old Fashioned Oats)
1 cup raisins

1. Preheat oven to 350
2. Beat together butter and sugars until creamy
3. Add eggs and vanilla; beat well
4. Add combined flour, baking soda, cinnamon, and salt; mix well
5. Stir in oats and raisins; mix well
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 10 to 12 minutes or until golden brown
8. cool on wire rack
makes about 4 dozen cookies

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