Big S Oatmeal Cookie
Big S Oatmeal Cookie Fluffy cream filling sandwiched between 2 big crispy on the outside, chewy in the center oatmeal cookies. Contains approximately 100 mg of THC.
1 1/2 Cup(s) all-purpose flour, 1 Teaspoon(s) Baking Soda
1 Teaspoon(s) ground cinnamon
1/2 Teaspoon(s) salt (optional)
1/2 Pound(s) (2 sticks) butter or margarine, softened
1 Cup(s) firmly packed brown sugar
1/2 Cup(s) granulated sugar
1 Teaspoon(s) vanilla
3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1 Cup(s) raisins or semi-sweet chocolate chips (optional)
2 Cup(s) (12 ounces) semi-sweet chocolate chips, 3/4 Cup(s) chopped nuts
Big S Oatmeal Cookie (PREPARATION)
Heat oven to 350°F. In medium bowl, also combine flour, and baking soda, in addition cinnamon and salt; mix well. In large bowl, Furthermore beat butter and sugars with electric mixer until creamy. Also Add eggs and vanilla; beat well. Add flour mixture; mix well. Stir in oats and, if desired, raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased 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 chips 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.