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Big Dipper Oatmeal Cookies


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)

GLAZE
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.

ABOUT 4 DOZEN

NUTRTIRION INFORMATION: 1 cookie
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.