Quaker Vanishing Oatmeal Raisin Cookies
Classic oatmeal raisin cookies made with Quaker oats. Soft and chewy with a hint of cinnamon.
Ingredients
- 1/2 lbs butter softened
- 1 cup brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cup Quaker Oats
- 1 cup raisins
Nutrition (per serving, estimated)
Estimated based off 10 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 10.9 mg
- Iron: 0.42 mg
- Magnesium: 3.53 mg
- Phosphorus: 17.5 mg
- Potassium: 51.4 mg
- Zinc: 0.09 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cup Quaker Oats
- 1 cup raisins
Prepare
- Soften 1/2 lbs butter
- 1 cup brown sugar, firmly packed
Let's Cook
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Step 1.
Preheat oven to 350°F.
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Step 2.
In a large bowl, beat 1/2 pound softened butter with 1 cup firmly packed brown sugar and 1/2 cup granulated sugar until creamy.
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Step 3.
Add 2 eggs and 1 teaspoon vanilla; beat well.
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Step 4.
In a separate bowl, combine 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt (optional). Add the flour mixture to the butter mixture and mix well.
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Step 5.
Add 3 cups Quaker Oats (quick or old fashioned, uncooked) and 1 cup raisins; mix well.
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Step 6.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets, spacing about 2 inches apart.
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Step 7.
Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets, then remove to wire rack to cool completely. Store tightly covered.
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Step 8.
For bar cookies: Press dough onto bottom of ungreased 13x9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack, then cut into bars. Store tightly covered.