Big Dipper Oatmeal Cookies

• PREP TIME
  15 MINUTES
• COOKING TIME
  12 MINUTES
• SKILL LEVEL
  INTERMEDIATE
• MAKES
  48 
  COOKIES (4 DOZEN)

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt (optional)
• 1 cup (2 sticks) butter or margarine
• 1 cup brown sugar, firmly packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups Quaker® Oats (quick or old fashioned, uncooked)
• 1 cup (6 oz.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, or raisins (optional)
• 3/4 cup chopped nuts
• 2 cups (12 oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels

INSTRUCTIONS

PREHEAT oven to 350° F.

FOR COOKIES: 
COMBINE flour, baking soda, cinnamon and salt In medium bowl; mix well. Beat butter and sugars in large bowl with electric mixer until creamy. Add eggs and vanilla extract; beat well. Add flour mixture; mix well. Stir in oats and, if desired, raisins or morsels; mix well. Drop dough by rounded tablespoonfuls onto ungreased baking sheets.

BAKE for 10 to 12 minutes or until light golden brown. Cool on baking sheets for 1 minute; remove to wire rack to cool completely.

FOR GLAZE: 
MELT morsels 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.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.