The ingredient list now reflects the servings specified
Directions
Serving Tips:
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS.
Variations:
Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.
Nutrition Facts
Per Serving:
96 calories; protein 1.5g; carbohydrates 14.3g; fat 4g; cholesterol 16.7mg; sodium 78.8mg.
Full Nutrition
I'm pretty sure I've used this recipe before probably right off of the oatmeal box. The flavor of these cookies is just perfect and I love them! This time I used coconut sugar in place of the brown sugar (I have a huge container to use up). I also used golden raisins. I also used a cookie scoop which is probably a little bigger than it ought to be. I got two dozen really big fat cookies. I baked them twelve minutes and it probably should have been more like 14 minutes.
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Not sure what happened here but these were terribly dry and kept nearly the same shape as the tablespoon sized scoop that I used to place them on the cookie sheet. I double checked all of my ingredients because the dough did not even seem right before baking it. I can't say if this is the exact recipe that has been on the back of the oatmeal container as I used another brand of organic quick cooking oats but I used to make that recipe all the time and it was phenomenal. I am disappointed since I had planned to take them to a potluck and they hardly seem worthy.
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I'm pretty sure I've used this recipe before probably right off of the oatmeal box. The flavor of these cookies is just perfect and I love them! This time I used coconut sugar in place of the brown sugar (I have a huge container to use up). I also used golden raisins. I also used a cookie scoop which is probably a little bigger than it ought to be. I got two dozen really big fat cookies. I baked them twelve minutes and it probably should have been more like 14 minutes.
Read More
This is the second time I've made these. They are crunchy on the outside and chewy on the inside using old fashioned oats! Only issue even making rounded teaspoon size cookies is the time...they took 14" to bake.
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Not sure what happened here but these were terribly dry and kept nearly the same shape as the tablespoon sized scoop that I used to place them on the cookie sheet. I double checked all of my ingredients because the dough did not even seem right before baking it. I can't say if this is the exact recipe that has been on the back of the oatmeal container as I used another brand of organic quick cooking oats but I used to make that recipe all the time and it was phenomenal. I am disappointed since I had planned to take them to a potluck and they hardly seem worthy.
Read More
I made this recipe as follows except that i switch raisins for mini chocolate chips. This cookies were delicious. All my culdesac kids loved it! Will do again! I did cut recipe in half and got about 24-25 cookies which it was perfect amount for us!
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Followed the recipe with the only change being to add 2 teaspoons of MAPLE extract rather than one teaspoon of VANILLA extract. They come out best (with my oven) to bake for 13 minutes rather than 8 - 10. Fantastic as usual with slightly crunchy edges and soft chewy centers.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I'm pretty sure I've used this recipe before probably right off of the oatmeal box. The flavor of these cookies is just perfect and I love them! This time I used coconut sugar in place of the brown sugar (I have a huge container to use up). I also used golden raisins. I also used a cookie scoop which is probably a little bigger than it ought to be. I got two dozen really big fat cookies. I baked them twelve minutes and it probably should have been more like 14 minutes.
This is the second time I've made these. They are crunchy on the outside and chewy on the inside using old fashioned oats! Only issue even making rounded teaspoon size cookies is the time...they took 14" to bake.
Not sure what happened here but these were terribly dry and kept nearly the same shape as the tablespoon sized scoop that I used to place them on the cookie sheet. I double checked all of my ingredients because the dough did not even seem right before baking it. I can't say if this is the exact recipe that has been on the back of the oatmeal container as I used another brand of organic quick cooking oats but I used to make that recipe all the time and it was phenomenal. I am disappointed since I had planned to take them to a potluck and they hardly seem worthy.
I made this recipe as follows except that i switch raisins for mini chocolate chips. This cookies were delicious. All my culdesac kids loved it! Will do again! I did cut recipe in half and got about 24-25 cookies which it was perfect amount for us!
Followed the recipe with the only change being to add 2 teaspoons of MAPLE extract rather than one teaspoon of VANILLA extract. They come out best (with my oven) to bake for 13 minutes rather than 8 - 10. Fantastic as usual with slightly crunchy edges and soft chewy centers.