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Big Dipper Oatmeal Cookies Recipe

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This recipe for Big Dipper Oatmeal Cookies is from Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cookies:
1 cup (2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt (optional)
3 cups Quaker oats (quick or old-fashioned, uncooked)
1 cup raisins or semisweet chocolate pieces (optional)
Glaze:
2 cups (12 ounces) semisweet chocolate pieces
¾ cup chopped nuts
Directions:
Directions:
Heat oven to 350 degrees. Beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and, if desired, raisins; mix well. Drop dough by rounded tablespoonfuls onto greased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets, remove to wire rack. Cool completely.
Melt chocolate pieces according to package directions. Dip half of one cookie in chocolate; gently shake to remove excess. Sprinkle with chopped nuts. Place on waxed paper until set. Repeat with remaining cookies. If chocolate thickens, microwave at 115-second intervals until fluid. Store cookies with waxed paper between layers in tightly covered container.

 

 

 

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