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Big Dipper Oatmeal Cookies recipe

Big Dipper Oatmeal Cookies.

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.

    Snack Time – Big Dippers

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