HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed. Scatter the peanuts evenly across the oat mixture and top with the Jelly. Pour 3oz of boiling water into the bowl and mix it together. Beat butter, white sugar, and brown sugar in a large bowl until smooth and creamy. Line two cookie sheets with parchment paper or silicone liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Preheat the oven to 375 degrees F (190 degrees C). In a bowl, pour the packet of Quaker Instant Oatmeal, chopped raisins, and peanut butter. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar at medium speed until fluffy (about 3-4 minutes), scraping the sides of the bowl periodically. Bake 25 to 30 minutes or until light golden brown. Gather and prep ingredients by crushing chopped peanuts into small pieces and chop raisins into small pieces.
The dough will be hard to spread, but it will eventually happen. Bake on ungreased cookie sheet 14 to 17 minutes or until bottoms are light golden brown. Using level measuring tablespoonfuls, shape dough into crescents. Add flour and salt mix until well blended. Check out the amazing oat recipes that goes beyond breakfast. Beat margarine, sugar and almond extract until well blended. Store tightly covered.īars: Press dough onto bottom of ungreased 13 x 9-inch baking pan (or 9x9 if using half of the dough). Quaker is serving up wholesome goodness in delicious ways from Old Fashioned Oats, Instant Oats, Grits, Granola Bars, etc. Cool 1 minute on cookie sheets remove to wire rack. Bake 7 to 9 minutes or until light golden brown. Add oats and raisins mix well.Ĭookies: Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Add combined flour, baking soda, cinnamon and salt mix well. Beat with a hand mixer until creamy and fluffy. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. In a large bowl or stand mixer, add butter, brown sugar, and granulated sugar. Continue as directed above.Vanishing Oatmeal Raisin Cookies and Barsįrom Quaker Oats Yield: 4 dozen (48 cookies)ġ/2 cup (1 stick) plus 6 tablespoons butter, softenedģ cups Quaker® Oats (quick or old fashioned, uncooked) (I had only 1 1/4 cups, and it worked fine)ġ cup chocolate chips (optional omit cinnamon ) Meanwhile, in a large bowl, mix together the oil and sugar. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Bake at 350☏ 20 minutes or until top is lightly browned. Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Press evenly into bottom of 10-inch nonstick ovenproof skillet. Continue as directed above.Extra-Easy Variation: Gently knead 1 cup Quaker® Quick or Old Fashioned Oats (uncooked) into an 18-ounce package of refrigerated chocolate chip cookie dough. Raisins were added later, though, partially influenced by the fact that starting in the early 1900s, there was a recipe for oatmeal raisin cookies on all Quaker Oats containers. Peanut Butter and Jelly with Raisin Oatmeal. From breakfast to desserts, we have recipes for every season including sweet and savory. Bake at 350☏ 20 minutes or until top is lightly browned. Enjoy delicious and healthy Quaker Oats recipes the whole family will love that goes beyond a bowl of oatmeal. Gently knead 1 cup Quaker® Quick or Old Fashioned Oats (uncooked) into an 18-ounce package of refrigerated chocolate chip cookie dough. Serve with ice cream and, if desired, caramel topping.
(Do not overbake as cookie will continue to bake after it is removed from oven.) Press dough evenly into bottom of 10-inch nonstick ovenproof skillet.īake 20 minutes or until top is lightly browned. Stir in oats and chocolate chips mix well. In large bowl, beat butter and sugars with electric mixer until creamy.Īdd combined flour, baking soda and salt mix well.