Quaker Vanishing Oatmeal Cookies

I baked something I seldom do, Oatmeal Raisin Cookies. As much as I bake oatmeal cookies, I usually add pretty much anything BUT raisins (walnuts, chocolate chips, cranberries, white chocolate, butterscotch chips, peanut butter chips, M&M’s…………. not all at once!).
Well, today I was feeling rebelious and thought I would throw caution to the wind and add Raisins to my Oatmeal Cookies! I used a Tried and True recipe from the lid of the Quaker Oatmeal Box!
This recipe produces everything an Oatmeal Raisin Cookie should be, in my opinion, soft, chewy, wholesome (yet not “healthy” tasting) with a hint of cinnamon. The raisins were a welcomed addition to this much loved and altered Oatmeal Cookie Recipe!

I rate these cookies an 8

Vanishing Oatmeal Raisin Cookies

2 sticks margarine or butter, softened (I used butter)

1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional) (I used)
3 cups Quaker® Oats (quick or old fashioned, uncooked) (I used Quick Cooking)
1 cup raisins (I soaked in warm water and vanilla for 10 minutes and drained before using)
Heat oven to 350°F.
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.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
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.

18 thoughts on “Quaker Vanishing Oatmeal Cookies

  1. Nom nom nom nom! These are my FAAAAVORITE type of cookie! They look so perfect too! You are torturing me with those beautiful cookies!

  2. I can “take or leave” raisins in pretty much everything. They don’t fire my jets. BUT … I’ve never thought (and never seen instructions) to soak raisins in warm water and vanilla. That is a very fine idea that I’m going to try — it just may help tip the scales in favor of raisins.

  3. I don’t usually put raisins in my oatmeal cookies, either, but those look so good right now that I might just have to make some!

  4. Hmmm. Soaking the raisins before cooking them. Interesting. I like that idea but it’s a bonus that you did it in vanilla. Yum. Brilynn has the right idea though, soak in liquer. 🙂

    Do you drain and dry them or just drain them?

  5. Brilynn: Great idea with soaking the raisins in liquor instead of vanilla, maybe next time I will use some malibu rum for a little “cocnut” flavor!

    Nicol: I just drained the raisins and let them set in a dry bowl for about 5 minutes until I was ready to use. I did not dry them with a paper towel or anything.

    For those who have asked: I used high quality Pure Vanilla extract (about 1/4 cup and just enough warm water to cover the raisins).

  6. Pingback: Cheesecake Stuffed Oatmeal Cookie « Bakingblonde’s Weblog

  7. I love this recipe and made my own little change. Instead of raisins I put in 1/2 bag of chocolate chips and 1/2 bag of butterscotch chips. Seriously people loved them! They were so good.

  8. This is THE BEST oatmeal cookie recipe!!! I make these quite often….sometimes, I’ll put about 1/4 c. less of oatmeal and add choc chip and nuts. Big hit with anyone who’s tried them.

  9. Pingback: Vanishing Oatmeal Raisin Cookies | Joyful Ploys

  10. You can really add any fruit,chocolate or nuts or a variety of all three to this and they are delicious! Me and my dad have been using this receipe (slightly altered, but i’m not telling the secrets lol) for years and as the receipe says they always vanish!!

  11. Pingback: Double Coconut Oatmeal Cookies | Bakingblonde’s Weblog

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