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 mins
Cook Time 12 minutes mins
Course Dessert
Cuisine American
- 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
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.