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
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.