Breakfast: Holiday Oatmeal Cookies

Marley Israel, marketing designer: "These cookies have become such a custom in my home that I not only bake them, I also give the ingredients as gifts — and my friends and family love them. To create a cookie 'kit,' layer dry ingredients in a mason jar, c

Ingredients

1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. butter or margarine
3/4 c. brown sugar
1/2 c. granulated sugar
1 large egg
1 tsp. vanilla extract
3 c. old-fashioned oats
1 c. raisins
1 package semisweet chocolate chips (1 cup)

Instructions

Preheat oven to 350 degrees F. On waxed paper, combine flour, baking soda, and salt.
In large bowl, with mixer on medium speed, beat butter and brown and granulated sugars until creamy, occasionally scraping bowl with rubber spatula. Beat in egg and vanilla. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. With spoon, stir in oats, raisins, and chocolate chips.
Drop dough by heaping measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 13 to 15 minutes or until tops are golden. Transfer cookies to wire racks to cool.
Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months. Nutritional information is based on 1 cookie.

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