Based off of Quaker Oats' Vanishing Oatmeal Cookies recipe, this is always a crowd pleaser. A few ingredients have been changed here and there, and there is certainly always room for more creativity. Instead of raisins, I used dried cherries, dried blueberries, and Craisins®. Try mixing in coconut, macadamia nuts, and white chocolate chips with dried pineapples, mangos, and papayas for a tropical treat. In reality, the basic recipe is merely a way of holding different flavors together. Instead of vanilla extract, you can try almond extract or other flavors.
A little over 1/2 cup of vegetable oil
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 snack-size applesauce container (I used cinnamon, but choose flavors that will compliment those of your mix-ins)
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup mix-ins
1. Mix wet ingredients together in a bowl, and dry ingredients in a seperate bowl (excluding oats and mix-ins).
2. Combine contents of both bowls until smooth, and then stir in remaining ingredients.
3. Drop by rounded tablespoonfuls onto a greased cookie sheet, and bake 8-10 minutes at 350°F until golden.
4. Cool for about a minute in the pan, and then transfer to a wire cooling rack. Store in an airtight container when completely cool. Makes about 4 dozen.
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