Cinnamon Oatmeal Raisin Cookies

By Addie

Chock full of oats, pecans and raisins, these cookies are perfect for a lunchbox treat or an afternoon snack.

Ingredients

• 2 cups flour
• 1 tablespoon McCormick Cinnamon, Ground
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 1 cup firmly packed light brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon McCormick Pure Vanilla Extract
• 2 cups quick-cooking oats
• 1 cup chopped pecans (optional)
• 1 cup raisins or dried cranberries

Preparation

Step 1

1. Preheat oven to 350°F. Mix flour, cinnamon, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in oats, pecans and raisins.

2. Drop by rounded tablespoons onto ungreased baking sheets.

3. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

VARIATIONS:

Chocolate Chunk Cherry Oatmeal Cookies: Decrease cinnamon to 2 teaspoons. Add 6 ounces semi-sweet baking chocolate, coarsely chopped, and use 1 cup each chopped walnuts and dried cherries in place of the pecans and raisins.

Apple Crisp Oatmeal Cookies: Use 1/2 cup chopped dried apples in place of the raisins.

Praline Oatmeal Cookies: Decrease cinnamon to 1 teaspoon. Use 1 package (8 ounces) toffee bits in place of the raisins.

Maple Pecan Oatmeal Cookies: Use McCormick® Imitation Maple Flavor in place of the vanilla.