3/4 cup (175 mL) sugar
1/4 cup (50 mL) firmly packed brown sugar
1/2 cup (125 mL) margarine or butter, softened
1/2 tsp (2 mL) vanilla
3/4 cup (175 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) salt
1 1/2 cups (375 mL) quick-cooking rolled oats
1/2 cup (125 mL) raisins
1/2 cup (125 mL) chopped nuts
Ingredient Substitutions: Use old-fashioned rolled oats instead of quick-cooking rolled oats.
Ingredient Substitutions: Instead of raisins, use your favourite dried fruit. Try dried apricots, blueberries, cherries, cranberries, chopped dates or figs, or mixed fruit bits.
Storage Tip : Oatmeal cookies freeze well. Transfer the cooled cookies to airtight containers and freeze them for up to six months. For grab-and-go desserts and snacks, freeze two or three cookies each in resealable plastic freezer storage bags.