Oatmeal Raisin Cookies

Name: Oatmeal Raisin Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 0 teaspoons baking soda; 177 milliliters packed brown sugar; 118 milliliters (1 stick) butter, softened; 1 egg; 118 milliliters flour; 0 teaspoons ground cinnamon; 355 milliliters quick oats, uncooked; 118 milliliters raisins or dried sweetened cranberries; 24 servings Reynolds® Parchment Paper; 0 teaspoons salt; 1 teaspoons vanilla extract

Oatmeal Raisin Cookies might be just the dessert you are searching for. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 24 servings with 103 calories, 1g of protein, and 4g of fat each. From preparation to the plate, this recipe takes around 45 minutes. A mixture of egg, salt, flour, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

PREHEAT oven to 375F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside. COMBINE flour, baking soda, salt and cinnamon on a sheet of parchment paper; set aside. CREAM butter and brown sugar together in a large bowl, with an electric mixer 2 to 3 minutes or until light and fluffy. Beat in egg and vanilla. Gradually add flour mixture and beat until well blended. Stir in oats and raisins. Drop by rounded teaspoons onto parchment-lined cookie sheets. BAKE, 10 to 12 minutes or until golden brown. Slide cookies on parchment onto a wire rack to cool. ICE CREAM SANDWICH VARIATION: Soften 1/4 cup of your favorite flavor of ice cream or frozen yogurt. Sandwich ice cream between two cookies. Press cookies together until ice cream reaches edges of cookies. With knife, smooth side of ice cream between cookies. Decorate ice cream with colored sprinkles, mini chocolate morsels or chopped candy bars. Repeat for each ice cream sandwich. Wrap individually in Reynolds Wrap Non-Stick Foil and freeze.

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