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| 1 Tasse | butter or margarine, softened |
| 1 Tasse | brown sugar firmly packed |
| 1/2 Tasse | sugar granulated |
| 2 | eggs |
| 1 Teelöffel | vanilla |
| 1 1/2 Tasse | all-purpose flour |
| 1 Teelöffel | Baking soda |
| 1 Teelöffel | cinnamon ground |
| 1/2 Teelöffel | Salt optional |
| 3 Tasse | Quaker Oats, uncooked (quick or old-fashioned) |
| 1 Tasse | Sun-Maid(R) Raisins |
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Heat oven to 350 F. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour; baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store tightly covered.
Nutrition Information (1 cookie): * Calories 100
* Fat 4g
* Sodium 75mg
* Dietary Fiber 1g
Variations
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o Stir in 1 cup chopped nuts o Substitute 1 cup semisweet chocolate pieces or candy coated chocolate pieces for raisins; omit cinnamon o Substitute 1 cup diced mixed fruit for raisins
Ice Cream Sandwich Cookies: Spread softened ice cream on bottom side of one cookie; top with second cookie. Wrap securely; freeze.
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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