1 cup butter, softened
1 cup light brown sugar, packed
1 cup light brown sugar, packed
1/3 cup granulated sugar
2 eggs
1 1/2 tsps vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
2 1/2 cups quick cooking oats
1 pkg (10 oz) cinnamon chips (I prefer HERSHEY'S)
3/4 cup raisins
Preheat oven to 350 degrees.
In a medium mixing bowl, beat together the butter, brown sugar, and granulated sugar until creamy. Add the eggs and vanilla; beat well. In a small bowl, combine the flour and baking soda. Add to the butter mixture, beating well. Stir in the oats, cinnamon chips, and raisins. The batter will be stiff. Drop by heaping teaspoons onto ungreased cookie sheets. Bake 10 to 12 minutes or until lightly browned. Cool 1 minute on the cookie sheet before removing to cool completely on wire racks.
2 eggs
1 1/2 tsps vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
2 1/2 cups quick cooking oats
1 pkg (10 oz) cinnamon chips (I prefer HERSHEY'S)
3/4 cup raisins
Preheat oven to 350 degrees.
In a medium mixing bowl, beat together the butter, brown sugar, and granulated sugar until creamy. Add the eggs and vanilla; beat well. In a small bowl, combine the flour and baking soda. Add to the butter mixture, beating well. Stir in the oats, cinnamon chips, and raisins. The batter will be stiff. Drop by heaping teaspoons onto ungreased cookie sheets. Bake 10 to 12 minutes or until lightly browned. Cool 1 minute on the cookie sheet before removing to cool completely on wire racks.
File Photo
Yield: Approximately 4 dozen
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