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Big Dipper Oatmeal Cookies

1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
1/2 pound (2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
3 cups QuakerŽ Oats (quick or old fashioned, uncooked)
1 cup raisins or semisweet chocolate chips (optional)

2 cups (12 ounces) semisweet chocolate chips
3/4 cup chopped Almonds

  1. Heat oven to 350°F.
  2. In medium bowl, combine flour, baking soda, cinnamon and salt; mix well. In large bowl, beat butter and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. Add flour mixture; mix well. Stir in oats and, if desired, raisins; mix well.
  3. Drop dough 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.
  5. Melt chocolate chips according to package directions. Dip half of one cookie in chocolate; gently shake to remove excess. Sprinkle with chopped almonds. Place on waxed paper until set. Repeat with remaining cookies. If chocolate thickens, microwave at 15-second intervals until fluid. Store cookies with waxed paper between layers in tightly covered container.


Calories 140, Calories From Fat 70, Total Fat 8g, Saturated Fat 3.5g, Cholesterol 20mg, Sodium 65mg, Total Carbohydrates 18g, Dietary Fiber 2g, Protein 2g.