Big Dipper Oatmeal Cookies
The perfect cookie for a starry night. Easy for the whole family to make and enjoy!
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
1 cup butter or margarine
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup (6 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, or raisins (optional)
3/4 cup chopped nuts
2 cups (12 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
- Preheat oven to 350°F (175°C).
- For Cookies: Combine flour, baking soda, cinnamon and salt In medium bowl; mix well. Beat butter and sugars in large bowl with electric mixer until creamy. Add eggs and vanilla extract; beat well. Add flour mixture; mix well. Stir in oats and, if desired, raisins or morsels; mix well. Drop dough by rounded tablespoonfuls onto ungreased baking sheets.
- Bake for 10 to 12 minutes or until light golden brown. Cool on baking sheets for 1 minute; remove to wire rack to cool completely.
- For Glaze: Melt morsels according to package directions. Dip half of one cookie in chocolate; gently shake to remove excess. Sprinkle with chopped nuts. Place on waxed paper until set. Repeat with remaining cookies. If chocolate thickens, microwave at 15-second intervals until fluid. Store cookies with waxed paper between layers in tightly covered container.
Makes 4 dozen cookies.
Recipe and photograph are provided courtesy of The Quakers Oats Company.