Recipes

[Carol1229]

I'm such an Oatmeal Cookie "purist".......I usually don't like adding a lot of different things to them-Bob and I are VERY happy with the basic Oatmeal Raisin Cookie recipe off the back of the Quaker Oats canister. So-given that, I used raisins in place of the white chocolate chips that Barbara used in her recipe. I also reached for the Watkins Vanilla-Nut extract that I've fallen in LOVE with. If you don't have a Super Wal-Mart in your area, or if your store doesn't carry this extract, pure vanilla extract will work just fine.

These cookies are crisp on the outside and chewy in the center-just like we love them. You know right away that there's Biscoff in them-it gives the cookies a nice sweetness. I was happy that I opted to use raisins-they cookies were plenty sweet for our taste-in fact, I think I'll cut back on the sugar a little bit the next time I make them.

We took a big plateful to Robin and Ray's house-they all loved them too. Stephen and Nicholas were very happy that some were left over to take to school in their lunches.

Thank you Barbara, for another winner of a recipe. I know I'll be making these again for sure.


Carol


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3/4 c. all-purpose flour
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/8 tsp. salt
1/2 c. butter, softened
1/2 c. granulated sugar
1/2 c. light brown sugar
1 large egg
1 tsp. Watkins Vanilla-Nut extract OR 1 tsp. pure vanilla extract
1/2 c. Biscoff spread
1 1/2 c. old-fashioned oats
1 c. raisins

Combine flour, baking soda, cinnamon and salt; set aside.

Cream butter, sugar, and brown sugar until light and fluffy. Add egg and vanilla nut extract and Biscoff; beat until smooth.

Add dry ingredients, oats and raisins; mix just until blended and evenly mixed. Cover bowl; chill dough for 30-45 minutes.

Preheat oven to 350 degrees. Spray cookie sheets with nonstick cooking spray.

Form dough into rounded tablespoonfuls (I use a medium Pampered Chef cookie scoop) and place the dough 2" apart on prepared pans. Bake @ 350 degrees for 8-10 minutes or until golden and just firm around the edges (center will not be set). Let cookies cool on baking sheet for 3-5 minutes; remove from pan to wire racks to cool completely. Makes about 2 1/2 dozen.