Over the course of my career, I’ve worked for a darn long list of national brand food companies. See for yourself. One thing I know from this experience is these companies put their top tried-and-true recipes on their packages.
Last Sunday, a very chilly day, was just right for baking cookies. And I knew my box of Quaker Oats would have an oatmeal cookie recipe, so I looked… but, hmmm?? Was I mistaken? Oh wait, pop off the lid – there it was, on the inside. (That part is kinda stupid… how is a shopper to know what other ingredients to buy?)
I always have ingredients for these – except raisins. This week, however, I DID have raisins, left over from my giant snack stash that I dragged to Barbados. I travel with food. Yes, I am that way. I also travel with a drip coffee maker; I’ll link you to that post once I write it.
Back to cookies. Timed right, I had the big gas oven going from 3 PM through my roast chicken dinner; the house warmed up and smelled terrific. Larry gave the cookies thumbs-up. Like I said, the recipes on the packages of BIG companies are usually their best.
Vanishing Oatmeal Raisin Cookies from Quaker Oats
- 1 cup (2 sticks) margarine or butter, softened
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp. vanilla
- 1-1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt (optional)
- 3 cups Quaker Oats (quick or old fashioned, uncooked)
- 1 cup raisins
Heat oven to 350 degrees F. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Makes about 4 dozen.