Chewy Oatmeal Cookies
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Ground cinnamon||1 Teaspoon|
|Baking soda||3⁄4 Teaspoon|
|Margarine/Unsalted butter||1⁄4 Cup (4 tbs) (At Room Temperature)|
|Sugar||1⁄2 Cup (8 tbs)|
|Packed light brown sugar||1⁄2 Cup (8 tbs)|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|Light corn syrup||1 Tablespoon|
|Quick-cooking rolled oats||1 1⁄2 Cup (24 tbs)|
|Raisins||2⁄3 Cup (10.67 tbs)|
Preheat the oven to 375°F.
Coat 2 baking sheets with no-stick spray.
In a medium bowl, combine the flour, cinnamon, baking soda, and salt.
In a large bowl, combine the margarine or butter, sugar, and brown sugar.
Using an electric mixer, beat on medium speed until blended.
Add the egg and beat for 2 to 3 minutes, or until light and fluffy.
Add the milk, corn syrup, and vanilla.
Beat until blended.
Reduce the speed to low and gradually add the flour mixture, beating until just combined.
Stir in the oats and raisins.
Drop the dough by level tablespoons onto the prepared baking sheets.
Bake 1 sheet at a time for 8 to 10 minutes, or until lightly browned.
Transfer the cookies to a wire rack to cool.