Best Oatmeal Cookie Recipe

The best oatmeal cookie recipe will complete that dessert station you're dreaming of at your wedding. Wouldn't you know, it uses Quaker oats of course, and can be baked with raisins, cranberries, or both, whatever you fancy most.

This Quaker oatmeal cookie recipe is adapted from Cooks.com and makes about 4 1/2 dozen.

Ingredients:

3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
2 1/2 sticks butter
1 egg
2 tsp. vanilla
1 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 c. Quaker Oats (quick or old fashioned, uncooked)

Preheat oven to 375°F.

Beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to butter mixture, mixing well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire cooling rack. Store in tightly covered container.

Here is an oatmeal raisin cookie recipe, also adapted from Cooks.com and makes 2 dozen. Feel free to substitute cranberries for the raisins, or do a mixture.

Ingredients:
1/2 cup Quaker Old Fashioned Oatmeal
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
2 eggs
3 cups raisins
1 1/2 cups chopped pecans or walnuts

Preheat oven to 350°F.Cover 2 baking sheets with parchment paper. Place rolled oats in blender or food processor and process until finely ground. Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.

In another bowl, cream butter, sugars, vanilla and lemon juice together using an electric mixer. Add eggs and beat until fluffy.

Stir the flour mixture into egg mixture, blending well. Add the chocolate covered raisins and pecans to the dough and mix well.

Using 1/4 cup of dough for each cookie, scoop round balls with an ice-cream scoop and place 2 1/2 inches apart on prepared baking sheets.

Bake until cookies are lightly browned, 16-18 minutes.

Transfer to a wire rack to cool completely. Store in a sealed container to keep them soft and chewy.

One really yummy thing to do, is put some vanilla ice cream between two of these for an ice cream sandwich!

Enjoy!

Wedding Cookies...got a favorite?

Ever been to a wedding where there was cookies? What kind were they? How were they displayed? Or, having cookies at your wedding? Tell us about it...