OATMEAL CINNAMON CHIPS COOKIES
Serving Size : 36 servings.
Category : Toast
Borrowed from the Hersey's webpage
Ingredients
| Amount |
Measure |
Ingredient |
| -------- |
------------ |
-------------------------------- |
| 1 |
cup (2 sticks) |
butter or margarine, softened |
| 1 |
cup |
packed light brown sugar |
| 1/3 |
cup |
granulated sugar |
| 2 |
Whole |
eggs |
| 1-1/2 |
teaspoons |
vanilla extract |
| 1-1/2 |
cups |
all-purpose flour |
| 1 |
teaspoon |
baking soda |
| 2-1/2 |
cups |
quick-cooking oats |
| 1-2/3 |
cups (10-oz. pkg.) |
HERSHEY'S Cinnamon Chips |
| 3/4 |
cup |
raisins |
- Heat oven to 350F.
- Beat butter, brown sugar and granulated sugar in bowl until creamy.
- Add eggs and vanilla; beat well.
- Combine flour and baking soda; add to butter mixture, beating well.
- Stir in oats, cinnamon chips and raisins (batter will be stiff).
- Drop by heaping teaspoons onto ungreased cookie sheet.
- Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack.
- About 4 dozen.
BAR VARIATION:
- Spread batter into lightly greased 13x9x2-inch baking pan.
- Bake at 350¡F.
- for 25 to 30 minutes or until golden brown.
- Cool; cut into bars.
A printer friendly version of this recipe can be obtained Here
Enjoy
Well if you think you can do better than the Hersey's photographers and want to send in what these cookies really look like,
please feel free
| 
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