Oatmeal Raisin Cookies
Classic oatmeal raisin cookies are the perfect after school snack.
Parchment Paper With Stay Flat Dispensing
Preheat the oven to 375 degrees F. Line cookie sheets with Reynolds Kitchens® Parchment Paper with SmartGrid® set aside.
In a medium bowl, combine flour, baking soda, salt and cinnamon set aside.
Beat butter and brown sugar in a large bowl on medium speed for about 2 minutes or until light and fluffy. Beat in egg and vanilla. Reduce to low. Gradually add flour mixture, beating after each addition until well blended. Stir in oats and raisins. Drop by rounded tablespoons onto parchment-lined cookie sheet.
Bake for 10-12 minutes or until golden brown. Slide cookies on parchment onto a wire rack to cool.
To Make Oatmeal Raisin Ice Cream Sandwich Cookies
For each ice cream sandwich, soften 1/2 cup of your favorite ice cream or frozen yogurt. Spoon ice cream onto a cookie, top with second cookie. Press cookies together until ice cream reaches edges of cookies. With knife, smooth side of ice cream between cookies. Decorate ice cream with colored sprinkles, mini chocolate morsels or chopped candy bars. Wrap individually in Reynolds Wrap® Non-Stick Foil and freeze.