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  • 1/2 Cup(s) (1 stick) margarine or butter, softened
  • 2/3 Cup(s) firmly packed brown sugar
  • 1/4 Cup(s) granulated sugar
  • 2 Tablespoon(s) milk
  • 1 Teaspoon(s) Almond extract
  • 3/4 Cup(s) all-purpose flour
  • 1/2 Teaspoon(s) Baking Soda
  • 1/4 Teaspoon(s) salt (optional)
  • 2.5 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1 Cup(s) dried cherries or dried cranberries
  • 1 Cup(s) coarsely chopped almonds (optional)

Cooking Instructions

Heat oven to 350°F. Lightly grease two cookie sheets. Beat margarine and sugars until creamy. Add egg, milk and almond extract; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, dried cherries and almonds; mix well. Divide dough into 4 equal portions. With moistened hands, pat dough onto prepared cookie sheets into 1/4-inch thick holiday shapes such as stockings, Christmas trees or candy canes. Bake 12 to 14 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheets; remove to wire rack with wide spatula or pancake turner. Cool completely. Decorate cookies as desired.

Serving Tips: For easy drop cookies, heat oven to 375°F. Follow recipe as directed above except drop dough by rounded measuring 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.

COOK NOTE:

For Gift Giving: Wrap decorated cookies individually in plastic wrap. Pack each cookie in separate gift bag filled with crumpled tissue paper in holiday colors.


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