Vanishing Oatmeal Raisin Cookies

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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.

Tagged as: baking, cookies, oatmeal, raisin, snack