Oatmeal Cookies

Reference : Recipes

Vanishing Oatmeal Raisin Cookies

Servings: 4 Dozen
Prep Time: 20 minutes
Cooking Time: 8 minutes


  1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
  3/4 Cup(s) firmly packed brown sugar
  1/2 Cup(s) granulated sugar
  2 Eggs
  1 Teaspoon(s) vanilla
  1-1/2 Cup(s) all-purpose flour
  1 Teaspoon(s) Baking Soda
  1 Teaspoon(s) ground cinnamon
  1/2 Teaspoon(s) salt (optional)
  3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  1 Cup(s) raisins


  Heat oven to 350°F. 
  In large bol, combined flour, baking soda, cinnamon and salt.
  In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. 
  Add eggs and vanilla to butter and sugar; beat well. 
  Add flour mixture to wet mixture; mix well. 
  Add oats and raisins; mix well. 
  Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. 
  Bake 8 to 10 minutes or until light golden brown. 
  Cool 1 minute on cookie sheets; remove to wire rack. 
  Cool completely. 
  Store tightly covered.

Serving Tips: Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. 

VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup 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 cups and bake as directed.
© Quaker Oats Company, 2013