Kids' Oatmeal Cookie Recipe
Watch how to decorate this classic oatmeal cookie recipe for your next kids' party in our video, Easy Oatmeal Cookies.
Servings: 36 cookies
Ingredients:
-
1-1/2 cups (375 mL) rolled oats (not instant)
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) each baking powder and baking soda
1/4 tsp (1 mL) salt
1 tsp cinnamon
2/3 cup (150 mL) softened butter
1 cup (250 mL) packed brown sugar
1 egg
1 tsp (5 mL) vanilla
1 cup (250 mL) raisins
Preparation:
1. In bowl, whisk together oats, flour, baking powder and baking soda, and salt.
2. In separate large bowl, beat softened butter with sugar until light and fluffy. Blend in egg and vanilla. Mix in flour mixture. Stir in raisins.
3. Drop batter by tablespoonfuls (15 mL) onto baking sheets, about 2 inches (5 cm) apart.
4. Bake in centre of 375°F (190°C) oven for 10 minutes or until golden. Let cool on pans on racks for about 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)
2. In separate large bowl, beat softened butter with sugar until light and fluffy. Blend in egg and vanilla. Mix in flour mixture. Stir in raisins.
3. Drop batter by tablespoonfuls (15 mL) onto baking sheets, about 2 inches (5 cm) apart.
4. Bake in centre of 375°F (190°C) oven for 10 minutes or until golden. Let cool on pans on racks for about 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)
Additional Information
- • For a special treat, substitute 1 cup (250 mL) candy-coated chocolate pieces for the raisins.
• To make jumbo cookies, use an ice cream scoop, flattening out batter slightly. Bake for 15 to 20 minutes.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »