OATMEAL COOKIES with a little extra

Oatmeal cookies are a classic that just can't be beat. The oatmeal goodness and the chewy raisins make for a great cookie that has substance. I made some recently and had these cinnamon chips that I got for practically nothing (last year, ehem). Has it really been that long? So, here the Holiday season is upon us again and I am just getting around to making them. Didn't matter they were delicious anyhow.

I also added some toasted wheat germ, about a half of a cup. It made the cookies crisp, which I do not really like in an oatmeal cookie. Those around me didn't seem to mind and actually my Dad prefers a crispy cookie. If you want a crispy cookie, add the wheat germ!

And no offense S-- M--- but lately the raisins have been kind of hard and I have found branches in my boxes. So recently I have been investing in these "flame raisins" at the local health food store. They are chunky, chewy and yummy! Makes a world of difference.



CINNAMON OATMEAL RAISIN COOKIES
Lori's Lipsmacking Goodness


1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins
1 cup cinnamon chips
1/2 cup wheat germ

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix in dry ingredients in a seperate bowl and then combine with wet mixture. Add raisins, oats, wheat germ and chips. Use a scoop and drop onto ungreased baking sheet. Bake at 350 for about ten to twelve minutes.

*If you ever have a crispy cookie that you want to soften, place a piece of apple or a piece of bread in the container with the cookies. The cookies will "steal" the moisture fromt he bread or apple piece and become soft.