Vanishing Oatmeal Raisin Cookie Ice Cream Sandwiches


  •  ½ pound (2 sticks) margarine or butter, softened
  •  1 cup firmly packed brown sugar
  •  ½ cup granulated sugar
  •  2 eggs
  •  1 teaspoon vanilla
  •  1½ cups all-purpose flour
  •  1 teaspoon baking soda
  •  1 teaspoon ground cinnamon
  •  ½ teaspoon salt (optional)
  •  3 cups Quaker Oats (quick or old fashioned, uncooked)
  •  1 cup raisins
  •  Softened ice cream or frozen yogurt
  1. Heat oven to 350°F.
  2. In large bowl, beat together margarine and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. In medium bowl, combine flour, baking soda, cinnamon and salt; mix well. Add to margarine mixture; mix well. Stir in oats and raisins; mix well.
  3. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
  4. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
  5. To make sandwiches, spread softened ice cream on bottom side of one cookie; top with second cookie. Wrap airtight; freeze.

Yield: about 2 dozen sandwiches

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Vanishing Oatmeal Raisin Cookies


  • ½ cup (1 stick) plus 6 tablespoons butter, softened
  • ¾ cup firmly packed brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt (optional)
  • 3 cups Quaker® Oats (quick or old fashioned, uncooked)
  • 1 cup raisins
  1. Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of 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.
  2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
  3. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.