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Oatmeal Raisin Cookies

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Traditional cookie - soft and chewy.
 
 
Easy
SKILL LEVEL
Serves
2 dozen cookies
 
 
Beehive®
Crown®
Fleischmann's®
Mazola®
 
 
Ingredients
 
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 Fleischmann's® Gluten-Free Baking Powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 tablespoons butter, very soft
1 tablespoon Mazola® Corn, Canola OR Vegetable Oil
1/3 cup Beehive® OR Crown® Golden Syrup
1 egg
1 teaspoon pure vanilla extract
 
 
 
 
Instructions
 

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.

 
Total Time
 
Bake Time 7 to 10 minutes
 
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