The perfect cookie for a starry night.Easy for the whole family to make and enjoy!
Recipe: Big Dipper OatmealCookies
1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt (optional) 1 cup butter or margarine 1 cup brown sugar, firmly packed 1/2 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 3 cups Quaker® Oats (quick or old fashioned, uncooked) 1 cup (6 ounces) NESTL TOLL HOUSE Semi-Sweet ChocolateMorsels, or raisins (optional) 3/4 cup chopped nuts 2 cups (12 ounces) NESTL TOLL HOUSE Semi-Sweet ChocolateMorsels
Preheat oven to 350°F (175°C).
For Cookies: Combine flour, baking soda,cinnamon and salt In medium bowl; mix well. Beat butter and sugarsin large bowl with electric mixer until creamy. Add eggs andvanilla extract; beat well. Add flour mixture; mix well. Stirin oats and, if desired, raisins or morsels; mix well. Drop doughby rounded tablespoonfuls onto ungreased baking sheets.
Bake for 10 to 12 minutes or until lightgolden brown. Cool on baking sheets for 1 minute; remove to wirerack to cool completely.
For Glaze: Melt morsels according to packagedirections. Dip half of one cookie in chocolate; gently shaketo remove excess. Sprinkle with chopped nuts. Place on waxedpaper until set. Repeat with remaining cookies. If chocolatethickens, microwave at 15-second intervals until fluid. Storecookies with waxed paper between layers in tightly covered container.
Makes 4 dozen cookies.
Recipe and photograph are provided courtesyof The Quakers Oats Company.
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