Snack or dessert, these oatmeal cookies will be a hit in your house _lowres

Advocate staff photo by CHARLES CHAMPAGNE — Big Dipper Oatmeal Cookies


Big Dipper Oatmeal Cookies

Makes 4 dozen. Recipe is from Quaker Oats and was featured in Louisiana Food Lover’s Holiday Food Focus booklet.


1 cup (2 sticks) butter or margarine, room temperature

1 cup firmly packed brown sugar

½ cup granulated sugar

2 eggs

1 teaspoon vanilla

1½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

3 cups oats (quick or old-fashioned, uncooked)

1 cup raisins or semi-sweet chocolate pieces (optional)


2 cups (12-ounces) semi-sweet chocolate pieces

¾ cup chopped nuts


1. Preheat oven to 350 F.

2. With mixer, beat butter and sugars until creamy.

3. Add eggs and vanilla; beat well.

4. In a separate bowl, combine flour, baking soda, cinnamon and salt.

5. Add flour mixture to sugar/egg mixture. Mix well. Stir in oats and, if desired, raisins; mix well.

6. Drop dough by rounded tablespoons onto parchment-lined cookie sheet. (I made mine much smaller). Leave space between cookies because they will spread.

7. Bake 10-12 minutes or until light golden brown. Cool completely.


1. Melt chocolate pieces according to package directions. Dip half of one cookie in chocolate; gently shake to remove excess. (I spread the chocolate on with a small spatula.)

2. Sprinkle with chopped nuts or lightly dip chocolate in chopped nuts. Place on waxed paper until set. Repeat with remaining cookies.

Note: If chocolate thickens, microwave at 15-second intervals until fluid.

Store cookies with waxed paper between layers in tightly covered container.