The perfect cookie for a starry night.
Easy for the whole family to make and enjoy!
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 cup butter or margarine
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup (6 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate
Morsels, or raisins (optional)
3/4 cup chopped nuts
2 cups (12 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate
Morsels
Preheat oven to 350°
F.
For Cookies: Combine flour,
baking soda, cinnamon and salt In medium bowl; mix well. Beat
butter and sugars in large bowl with electric mixer until creamy.
Add eggs and vanilla extract; beat well. Add flour mixture; mix
well. Stir in oats and, if desired, raisins or morsels; mix well.
Drop dough by rounded tablespoonfuls onto ungreased baking sheets.
Bake for 10 to 12 minutes
or until light golden brown. Cool on baking sheets for 1 minute;
remove to wire rack to cool completely.
For Glaze: Melt morsels
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 15-second intervals until fluid. Store
cookies with waxed paper between layers in tightly covered container.
Makes 4 dozen cookies.
Recipe and photograph are
provided courtesy of The Quakers Oats Company
