BLOOMFIELD, NJ - Preparing food together can really bring the family together and get everyone off of their screens, but those perfectly shaped sugar cookies and gingerbread characters require a little more skill and attention when all we want to do is get together as a family. Enter "The Classic Quaker Oats Oatmeal Cookie."
Oatmeal cookies are drop cookies. In the simplest explanation, drop cookies are "mix the dough, drop by rounded spoonful on baking sheet, bake, eat." The ease of recipe makes this classic perfect for a family with young children or with limited time. The ingredients are found in most pantries, and if they are not a quick trip to the grocery will fill in all the holes.
An important technique I've used when teaching children how to cook is "mis en place." It is a French term meaning everything in its place. For baking, measure out all of the ingredients in individual bowls first. In classes, I've used cereal bowls, ramekins, even mugs to emphasize that having ingredients ready just like cooking demonstrations on television is important. Using mis en place as your guide, you no only avoid asking if you forgot an ingredient, but you also avoid the chance of one of the kids pouring an entire bottle of vanilla extract into the recipe.
The Classic Quaker Oats Oatmeal Cookie recipe can be made in advance of baking day. just wrap the dough tightly and store in the refrigerator for a day or two until ready to bake.
- 1/2 cup (1 stick) plus 6 tablespoons butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt (optional)
- 3 cups Quaker® Oats (quick or old fashioned, uncooked)
- 1 cup raisins
- Heat oven to 350°F.
- In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
- Add eggs and vanilla; beat well.
- Add combined flour, baking soda, cinnamon and salt; mix well.
- Add oats and raisins; mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes or until light golden brown.
- Cool 1 minute on cookie sheets; remove to wire rack.
- Cool completely.
- Store tightly covered.