chewy oatmeal cookie recipe?

The recipe under the lid of the Quaker Oatmeal canister is the best ever. The trick is to take the cookies out of the oven before they are done. They will continue to cook after taken from the oven. They will be perfect after they have cooled. I like to take the hard, store-bought cookies and put them in a ziploc or canister and add a piece a bread. Your hard cookies will be soft overnight! These tricks work with any kind of cookie.

1

Use the recipe on the lid of the Quaker Oatmeal box. The recipe is simple and it turns out cookies that are chewy, soft, and delicious. This is the only recipe I use for oatmeal cookies. Yummy!

Ingredients

4 tablespoons (1/2 stick) margarine, softened

2 tablespoons heat-stable sugar substitute equal to 3 tablespoons sugar

1/4 cup egg substitute or 2 egg whites, lightly beaten

3/4 cup unsweetened applesauce

1/4 cup frozen unsweetened apple juice concentrate (thawed)

1 teaspoon vanilla

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt (optional)

1-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)

1/3 cup raisins, chopped

Preparation

Heat oven to 350°F. Lightly spray cookie sheet with cooking spray.

In large bowl, beat margarine and sweetener or sugar until creamy. Add egg substitute; beat well. Add applesauce, apple juice concentrate and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded teaspoonfuls onto cookie sheets.

Bake 15 to 17 minutes or until firm to the touch and light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Nutrition Information

Serving Size: 2 cookies (made with Sweet One® and without salt)

Calories: 100

Calories from Fat: 20

Total Fat: 3

Saturated Fat: .5

Cholesterol: 0

Sodium: 120

Total Carbohydrate: 15

Dietary Fiber: 1

Sugars: 5

Protein: 3

Dietary Exchange

starchbread:1/2

fruit:1/2

fat:1/2

CHEWY OATMEAL RAISIN COOKIES

3/4 c. shortening

1 1/3 c. brown sugar

1/2 tsp. salt

1/4 tsp. nutmeg

1 tsp. vanilla

1 tsp. cinnamon

3/4 tsp. baking soda

2 eggs

1 c. raisins

2 c. oatmeal

1 1/3 c. flour

Cream shortening and brown sugar. Add salt, nutmeg, vanilla, cinnamon, and baking soda; mix well. Mix in eggs. Add raisins, oatmeal, and flour. Mix well. Bake at 350 degrees for 12-15 minutes.

The best oatmeal cookie recipe is on the bottom of the top of the quaker oatmeal. I always add two table spoons of honey, I decrease the white sugar and add more brown sugar. One extra teaspoon of vanilla. These cookies are so so good

I don't normally make oatmeal cookies, only because I don't like oatmeal, but remember this, any cookie recipe you use, add 1/8 cup to 1/4 cup milk (depending on how big your batch is, 1/8 for a single batch) will make the cookies chewy not hard.

Ingredients

- 1 cup white sugar

- 1 cup brown sugar (now I use Splenda Brown Sugar)

- 1 cup butter

- 2 eggs

- 1 tsp vanilla

- 1 cup chocolate chips

- 3 cups quick oatmeal

- 2 cups flour

- 1/2 tsp salt

- 1 tsp baking soda

- 1 tsp baking powder

1 cup chopped Walnuts (optional)

1 cup raisins (optional)

Directions

1. Beat sugar and butter until light and fluffy on medium speed.

2. Beat in eggs and stir in rest of ingredients w/ large fork/spoon. Add vanilla.

3. Bake 8-10 minutes at 350 degrees

Ingredients

- 1 cup white sugar

- 1 cup brown sugar (now I use Splenda Brown Sugar)

- 1 cup butter

- 2 eggs

- 1 tsp vanilla

- 1 cup chocolate chips

- 3 cups quick oatmeal

- 2 cups flour

- 1/2 tsp salt

- 1 tsp baking soda

- 1 tsp baking powder

1 cup chopped Walnuts (optional)

1 cup raisins (optional)

Directions

1. Beat sugar and butter until light and fluffy on medium speed.

2. Beat in eggs and stir in rest of ingredients w/ large fork/spoon. Add vanilla.

3. Bake 8-10 minutes at 350 degrees.

3/4 cup butter

1 1/4 cups firmly packed light brown sugar

1 egg

1/3 cup milk

1 1/2 teaspoons vanilla

3 cups oats, uncooked

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt, optional

1/4 teaspoon cinnamon

1 cup raisins

1 cup nuts, coarsely chopped

Heat oven to 375 F. Lightly grease baking sheet with butter.

Combine butter, brown sugar, egg, milk and vanilla in large bowl.

Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon.

Mix into creamed mixture at low speed just until blended.

Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet.

Bake for 10 to 12 minutes, or until lightly browned. Cool 2 minutes on cooling rack.

Makes about 2-1/2 dozen cookies