29 January, 2008

Vanishing Oatmeal Raisin Cookies

This is my most favorite recipe that I have found for these cookies. I altered it from the original Quaker Oats recipe. Also I found using the old fashioned vs. quick oats make nice sturdy yet chewy cookies.


  • 1/2 pound (2 sticks) margarine or butter, softened
  • 1 c firmly packed brown sugar
  • 1/2 c granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1-1/2 c all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt (optional)
  • 3 c Quaker Oats (quick or old fashioned, uncooked)
  • 1 c raisins (boiled, i found this makes the raisins nice plump and juicy)

  1. Heat oven to 350F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
  2. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
  3. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Yields about 4 dozen

For bar cookies
Press dough onto bottom of ungreased 13x9-inch baking pan. Bake 30-35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. Makes 24 bars.

  • Stir in 1 c chopped nuts
  • Substitute 1 c semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon
  • Substitute 1 cup diced dried mixed fruit
High Altitude Adjustment
Increase flour to 1-3/4 c and bake as directed