Vanishing Oatmeal Raisin Cookies

Quaker-Oats-Oatmeal-Raisin-CookieOver 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.

Related Posts Plugin for WordPress, Blogger...

{ 3 comments… read them below or add one }

1 PG July 2, 2016 at 7:16 am

Note: Since this post, Quaker has changed their “lid” recipe, reducing the brown sugar and butter. The new recipe is not nearly as good, so keep this old one somewhere safe!

2 Grapefruit April 14, 2010 at 3:53 am

These are the ones I always make & they’re very aptly named because they do vanish fast!

3 kingkabuz January 27, 2010 at 6:36 pm

My Mom makes those the best!

Leave a Comment

Previous post:

Next post: