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Prep 55min
Total55min
Servings36
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Ingredients
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
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Steps
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.
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Place food directly on Reynolds® Parchment Paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze.
Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.
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Nutrition Facts are not available for this recipe
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Reynolds® is a trademark of Reynolds Consumer Products Inc.
