Oatmeal Raisin Cookies
Traditional cookie - soft and chewy.
Prep Time: 10 minutes
Bake Time: 7 to 10 minutes
Yield: 2 dozen cookies
1-1/2 cups quick oats (not instant)
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup raisins
1/2 teaspoon baking soda
1/4 teaspoon Argo® Baking Powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 tablespoons butter, very soft
1 tablespoon Mazola® Corn Oil
1/3 cup Karo® Dark Corn Syrup
1 teaspoon pure vanilla extract
Preheat oven to 375°F.
Combine oats, flour, brown sugar, raisins, baking soda, baking powder, salt and cinnamon in a large bowl; set aside.
Whisk butter, oil, corn syrup, egg and vanilla in a small bowl until thoroughly combined. Add flour mixture; stir until blended. (Dough will be stiff)
Drop dough by rounded tablespoons (or use a small cookie scoop) onto greased baking sheets.
Bake 7 to 10 minutes or until edges are lightly browned. (Cookies may appear underbaked in center, but will firm up on cooling. Don't overbake or cookies will be very hard.)
Cool on baking sheet 1 minute; remove to cool on wire racks.