Thursday, September 30, 2010

Vanishing Oatmeal Raisin Cookies

I finally got around to making the famous Quaker Oats Vanishing Oatmeal Raisin cookies. I regret that I waited so long to make these! I have been missing out on amazing cookie goodness!

I refrigerated the cookie dough for about 30 minutes before baking, which resulted in a thicker cookie. It was still very, very chewy. For a thinner cookie, just skip the refrigerator. I'm not a huge raisin fan, though. In the future I will make these plain or mix in some mini chocolate chips instead.

Do you have any classic cookie recipe recommendations?

1/2 cup Margarine or butter softened
1/2 cup Brown sugar, firmly packed
1/4 cup Granulated sugar
1 Egg
1/2 teaspoon Vanilla
3/4 cups All-purpose flour
1/2 teaspoon Baking soda
1/2 teaspoon Ground cinnamon
1/4 teaspoon Salt optional
1 1/2 cups old fashioned oats
1/2 cup raisins 

Heat oven to 350 F. Beat together margarine and sugars until creamy.
Add eggs and vanilla; beat well. Add combined flour; baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely.

Yields 2 dozen.


  1. These look delicious! I love oatmeal raisin cookies!

  2. Mmmm... how i would love some of these delicious looking cookies with a cup of tea. On a rainy day like today, these would be absolute perfection.
    *kisses* HH

  3. I also love cookies - all cookies. I am new to your blog and I am so excited. I cannot wait to look around and find some new fun recipes.


  4. I agree these are yummy! Hubby likes them with raisins, but I prefer mine without. I usually throw in some chocolate chips and nuts for good measure. I love your thick cookies!