In honor of National Oatmeal Day, I want to share one of my favorite oatmeal cookie recipes. I hope you enjoy them as much as I do!

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CRUNCHY OATMEAL COOKIES

INGREDIENTS

• 2 sticks salted butter, softened
• ¾ cup firmly packed brown sugar
• ½ cup granulated sugar
• 2 3ggs, room temperature

*Mix in a large bowl with an electric mixer or with a standing mixer until very creamy.

• 1 teaspoon vanilla
• 1 tablespoon vanilla paste
• 1 cup bread flour 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon sel de vanilla
• I teaspoon cinnamon

*Add to mixture & mix well on medium until blended.

• 3 cups of Quaker Old Fashioned Oats

*Add to mixture & mix well.

• 1-2 cups of See’s Dark Chocolate Raisins or other preferred brand.

*Mix by hand.

1. Drop by rounded teaspoon full on a  Silpat Non-Stick Silicone Jelly Roll Pan Baking Mat lined cookie tray.

2. Cover loosely with Saran Wrap. Refrigerate at least 2 hours or overnight. (Tip: Letting them rest in the refrigerator makes for a cookie with a chewier center!)

3. Bake at 350°F for 8-10 minutes until nicely golden brown & let cool before transferring to a wire rack or tray.