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.