Incredibly Versatile Quaker Oatmeal Cookie Recipe

PointsPlus value: 2 each

Makes 40 to 40 cookies

Yield/Serves: 8 servings

INGREDIENTS

small cookies slightly larger than a regular Oreo

6 Tbsp Sugar in the Raw Turbinado Sugar from Natural Cane

cup packed light or dark brown sugar

cup butter

tsp vanilla extract

1 egg

cup all-purpose flour

cup Pillsbury Whole Wheat Flour

tsp baking soda

1 cup uncooked oatmeal

tsp table salt

1 Tbsp water

cup raisins

 

 

Heat oven to 325:F.

Sift together flour and soda in a bowl.

Stir in oats and salt.

In a separate bowl cream together sugar, brown sugar and butter.

Add egg and vanilla to the creamed mixture and beat in until smooth.

Add dry mixture; then add water and mix.

Add raisins and mix well.

Drop 1 tsp. of batter on a cookie sheet and bake 10-12 minutes or until light brown.