Oatmeal Cookies, our January Recipe

2010 has blown into town with a lot of wind and cold temperatures, hasn’t it?  It’s the best weather for staying at Brampton, sitting in front of a fire and sipping something warm.  Be sure to check out our Last Minute Specials button on the home page for our current deals.This month’s recipe is for our favorite oatmeal cookie, and believe it or not, it is probably sitting in one of your kitchen cabinets right now.  If you have a box of Quaker Oats, then you have the recipe:  it’s printed on the bottom of the lid!  They call them “Vanishing Oatmeal Raisin Cookies”, I guess because they get eaten up so quickly.  It really is the best oatmeal cookie and doesn’t need any improvements but, we always like to add our own twist to things.  See the end of the recipe for our special variations.

QUAKER OATS OATMEAL COOKIES

½ pound sweet, unsalted butter, room temperature

1 cup packed brown sugar½ cup granulated sugar

2 eggs, room temperature1 teaspoon vanilla extract1

½ cups all purpose flour1 teaspoon baking soda1 teaspoon cinnamon

½ teaspoon salt

3 cups Quaker Oats (quick OR old fashioned, uncooked)

1 cup raisins

Pre-heat oven to 350 degrees.
Whisk together flour, baking soda, cinnamon and salt in a bowl and set aside.  In the bowl of a mixer use the paddle attachment to beat the butter and both sugars together until creamy. Add eggs and vanilla and mix well. Add flour mixture slowly and mix well.  Stir in oats and raisins and mix well. Using a 1 inch ice cream scooper, drop cookie dough onto prepared baking sheet about 1 ½ inches apart.
Bake in pre-heated oven for 10-12 minutes or until just starting to brown. Cool on baking sheet for a few minutes then move to cooling rack.
Makes about 4 dozen.
Suggestions: Omit the raisins and add your favorite dried fruit, chopped. Add chocolate chips and/or toasted nuts. Add butterscotch chips. Omit raisins and add white chocolate chips and dried cranberries (Rita’s favorite!) Use your imagination, add what you like and enjoy!