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Chock full of oats, pecans and raisins, these cookies are perfect for a lunchbox treat or an afternoon snack.
2 cups flour
1 tablespoon McCormick® Cinnamon, Ground
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup firmly packed light brown sugar
1 cup granulated sugar
1 teaspoon McCormick® Pure Vanilla Extract
2 cups quick-cooking oats
1 cup raisins
Preheat oven to 350°F. Mix flour, cinnamon, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in oats and raisins.
Drop by rounded tablespoons onto ungreased baking sheets. Stir in oats and raisins.
Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Try these variations: Chocolate Chunk Cherry Oatmeal Cookies, Apple Crisp Oatmeal Cookies, or Praline Oatmeal Cookies.
Cinnamon Oatmeal Raisin Pecan Cookies: Stir in 1 cup chopped pecans with the oats and raisins.
(Amount per serving)
This recipe is definitely a "keeper". I also substituted the dried craisins for the raisins since one of my sons is allergic to raisins. Made two batches--one for the cookie jar and the second for safe-keeping in the fridge.
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These cookies are definitely a five star. I made them with the dried cranberries. Must husband said they are his new "number 1" cookie. I just hope there are some left by the time Christmas Day rolls around - and that's tomorrow!!