Milk Chocolate Oatmeal Cookies
Yields about three dozen
one-and-a-quarter cups all-purpose flour
half a teaspoon baking powder
half a teaspoon baking soda
half a teaspoon ground cinnamon
one-fourth of a teaspoon salt
12 tablespoons butter or margarine
three-quarters of a cup firmly-packed brown sugar
one-third of a cup granulated sugar
1.5 teaspoons vanilla
1 large egg
2 tablespoons milk
1.75 cups milk chocolate chips
1 cup Quaker Oats
half a cup raisins (optional)
Heat oven to 190°C (375°F).
Meanwhile, in small bowl, combine flour, baking powder, baking soda, cinnamon and salt; mix well. In a large bowl, beat the butter, sugars and vanilla with electric mixer until creamy. Beat in the egg. Gradually beat in flour mixture and milk. Stir in chips, Quaker Oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheets.
Bake 10 to 14 minutes or until edges are crisp but centres are still soft. Cool on baking sheets for two minutes; remove to wire racks. Cool completely.