Oatmeal-Raisin Cookies (White Whole Wheat Flour)

 

Reynolds™ Parchment Paper

3/4

cup granulated sugar

1/2

cup packed brown sugar

1

cup butter or margarine, softened

1

teaspoon baking soda

1

teaspoon ground cinnamon

1/2

teaspoon salt

1 1/2

teaspoons vanilla

2

eggs

3

cups old-fashioned or quick-cooking oats

1 1/2

cups Gold Medal® white whole wheat flour

1

cup raisins, dried cherries or dried blueberries

• 1 Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed until well blended, or mix with spoon. Stir in oats, flour and raisins.
• 2 On lined cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• 3 Bake 10 to 12 minutes or until light brown. Cool 2 minutes; remove from cookie sheets. Cool completely; store tightly covered.