VANISHING OATMEAL COOKIES

Hello there!  Hope this post finds you doing well.  Have you ever been sitting around watching the Food Network and became so inspired by a recipe that you decided to get up and try to make it?  Well, that's what happened to me today.  I was watching "Down Home with the Neely's" and they were making Oatmeal Cookie Ice Cream Sandwiches.  Granted, it's not the most extravagant dessert in the world and it definitely won't get me a job at the Savoy but sometimes, simplicity is a beautiful thing.

Special Notes: I cut this recipe in half and used an ice cream scoop to spoon out the dough for larger, softer cookies. I also added about 1/2 cup chopped pecans.  The full recipe as listed below makes about 4 dozen but my recipe, when using the ice cream scoop, makes about 1 dozen.

Final Notes:  I'm definitely headed to gym after I finish with this post.

Ingredients:

1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins

Directions:

Heat oven to 350°F. In a large bowl, beat butter and sugars with an electric mixer until creamy.

Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 10 to 13 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

***Eat cookies as shown, preferably with a tall glass of milk.  Or if you want to do it up Neely style, take one cookie, add a scoop of ice cream, top with another cookie and press to make an Oatmeal Cookie Ice Cream Sandwich. Sinfully Delicious!!!!