Oatmeal Cookies....a simple pleasure

Sometimes simple is best. I have tried many different Oatmeal cookie recipes...but the one under the lid of the Quaker Oatmeal package is our favorite. It is so versatile and it never fails to please. I only use the Old Fashioned Oats...never the quick or instant. Just good old fashioned rolled oats. The recipe calls for cinnamon and raisins for the traditional cookie. But I have changed it up many times, using dried cranberries, nuts, chocolate chips either white, bittersweet or semi-sweet. Yesterday I made them and left out the cinnamon...added 2 teaspoons of good vanilla( ok... is there really any BAD vanilla!) and they were wonderful. My kids enjoyed them with a glass of cold milk. They left here this morning in the lunchboxes headed off to school and work....and I am sure they will be reached for again after school today.

Oatmeal Cookies
adapted from the Quaker Oatmeal container....
1/2 pound (2 sticks) butter, softened
1 cup firmly packed brown sugar( I use dark brown)
1/2 cup granulated sugar
2 Eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups Oats old fashioned, uncooked
1 cup raisins


1. Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.( I use parchment paper or a Silpat on my sheets)
3. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
ABOUT 4 DOZEN


VARIATIONS:
• Stir in 1 cup chopped walnuts or pecans
• Substitute 1 cup semisweet, bittersweet, or white chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon.
• Substitute 1 cup diced dried mixed fruit, or dried cranberries
Or all of the above! Whatever you like!

HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.