Oatmeal Hermits - A Vintage Recipe
Corn syrup keeps these soft cookies moist for several days.
Prep Time: 10 minutes
Bake Time: 12 to 15 minutes per batch
Yield: 3 dozen cookies
2 cups quick oats (not instant)
1/2 cup brown sugar
1 cup raisins
1-1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons Argo® Baking Powder
1 teaspoon ground cinnamon
1/2 cup Karo® Dark Corn Syrup
1/2 cup Mazola® Corn Oil
Preheat oven to 375°F. Spray a large baking sheet with cooking spray.
Mix oats, brown sugar and raisins in a large bowl; add flour, salt, baking powder and cinnamon and mix well. Whisk together corn syrup, oil and eggs in a small bowl. Add to dry ingredients and mix well.
Drop dough by rounded tablespoons 2 inches apart on prepared baking sheet.
Bake 12 to 15 minutes until lightly browned around edges. Remove cookies to wire rack to cool.
Try substituting 1 cup chocolate chips for the raisins. Omit cinnamon and add 1/2 teaspoon vanilla extract to the corn syrup mixture.