Vanishing Oatmeal Raisin Cookies
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.
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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