Vanishing Oatmeal Raisin Cookies

Vanishing Oatmeal Raisin Cookies

Jon Bargeman, Tennessee, US.
This recipe comes from a Quaker Oats container lid and was given to me to copy by my brother in law, Jon. This comes highly recommended, and I look forward to making these.
Prep Time 20 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 4 dozen cookies

Equipment

  • Electric Mixer

Ingredients
  

  • 1 cup butter, softened, (2 sticks / 1 block)
  • 1 cup brown sugar, packed
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 cups quick cooking rolled oats, or old fashioned
  • 1 cup raisins

Instructions
 

  • Preheat your oven to 180° C (350° F). Get out a baking sheet and line with parchment if desired for easier cleanup, or just leave it ungreased.
  • In a mixing bowl, add the flour, baking soda, cinnamon, and salt. Whisk together then set aside.
  • In a large mixing bowl, add the butter and both sugars and beat with an electric mixer until creamy.
  • Add the eggs and vanilla and beat well to combine.
  • Add the flour mixture and mix together well using a large sturdy spoon.
  • Mix in the oats and raisins until mixed in well.
  • Drop by rounded tablespoons on your prepared baking sheet.
  • Bake for 10 to 12 minutes or until golden brown.
  • Cool for 5 minutes on baking sheet and remove to wire rack to cool.
  • Serve and enjoy.

For Bar Cookies

  • Spread cookie dough evenly in an ungreased 9x13 inch metal baking pan.
  • Bake for 30 to 35 minutes or until golden brown.
  • Allow to cool, cut into squares, serve and enjoy.

Notes

Low cost per serving.

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