Welcome to my Recipe Review for Quaker Oats - Vanishing Oatmeal Raisin Cookies.
In my segment: Recipe Review, I take the recipes off the back of ingredient boxes and put them to the test. After I finish baking them I will give them a full review along with a rating from 0 to 10 stars. Let's get started!
Ingredients:
1/2 cup of butter (1 stick) plus 6 tbs.
3/4 cup of brown sugar
1/2 cup of granulated sugar
2 eggs
1 tsp. of vanilla
1 1/2 cups of flour
1 tsp. of baking soda
1 tsp. of cinnamon
1/2 tsp. of salt
3 cups of Quaker Oats
1 cup of raisins
Directions:
1. Heat oven to 350࿁F. In a large bowl, beat butter and sugars together in an electric mixer on medium speed until creamy.
2. Add eggs and vanilla, beat well
3. Add combined flour, baking soda, cinnamon, and salt; mix well.
4. Add oats and raisins, mix well.
5. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
6. Bake 8to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store in tightly sealed containers. Makes about 4 dozen cookies.
Review:
Overall these cookies are delicious! They have a delightful cinnamon-ey flavor that gives a bright note to these cookies. I threw in a handful of toasted walnuts for some crunch. My one complaint would be that they are extremely soft and have a tendency to stick together. Overall I would give the recipe a solid 9 out of ten stars.
Ingredients:
1/2 cup of butter (1 stick) plus 6 tbs.
3/4 cup of brown sugar
1/2 cup of granulated sugar
2 eggs
1 tsp. of vanilla
1 1/2 cups of flour
1 tsp. of baking soda
1 tsp. of cinnamon
1/2 tsp. of salt
3 cups of Quaker Oats
1 cup of raisins
Directions:
1. Heat oven to 350࿁F. In a large bowl, beat butter and sugars together in an electric mixer on medium speed until creamy.
2. Add eggs and vanilla, beat well
3. Add combined flour, baking soda, cinnamon, and salt; mix well.
4. Add oats and raisins, mix well.
5. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
6. Bake 8to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store in tightly sealed containers. Makes about 4 dozen cookies.
Review:
Overall these cookies are delicious! They have a delightful cinnamon-ey flavor that gives a bright note to these cookies. I threw in a handful of toasted walnuts for some crunch. My one complaint would be that they are extremely soft and have a tendency to stick together. Overall I would give the recipe a solid 9 out of ten stars.
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