A new Take on the Vanishing Oatmeal Cookie

 It's a NEW Take on the Vanishing Oatmeal Cookie!!

While browsing the shelves in the baking department, I ran across Hershey's Cinnamon Chips.  Humm....what could I make with those??  The first thing that popped into my mind was Oatmeal Cookies and I headed to the recipe file to find the Vanishing Oatmeal Cookie recipe on the Quaker Box.   Grabbed the recipe and made a few changes, including removing the raisins and adding the Cinnamon Chips and chopped Pecans.  

This is the original off the box recipe.  

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Vanishing Oatmeal Cookies

7 oz butter; softened

3/4 c brown sugar

1/2 c sugar

2 lg eggs

1 tb vanilla

11/2 c flour

1 ts baking soda

1 tb cinnamon

1/2 tb salt

3 c oatmeal

1 bag Hershey's Cinnamon Chips*

1 c pecans, rough chop*

Heat oven to 350°F.

In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Notes Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. Variations: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.

*My substitutions

Yield: 48 cookies

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A very thick but manageable dough.  

Oven at 350F and baking for 10 minutes.  


Hope you enjoy this....we sure did here.