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Try this Vanishing Oatmeal Raisin Cookies recipe, or contribute your own. "Cookies" and "American" are two of the tags cooks chose for Vanishing Oatmeal Raisin Cookies.
"Made these for friends and family during Christmas holidays. Made one batch exactly like the recipe and one batch using dried cranberries instead of raisins. The raisin batch was very good, as I expected. The cranberry batch was also very good but it needed more cranberries. I will make it again and double the cranberries."- RetiredGary
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Top-ranked recipe named "Vanishing Oatmeal Raisin Cookies"
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. Store tightly covered.
Varations: Stir in 1 cup chopped nuts. Or, Substitute 1 cup semisweet chocolate pieces or candy coated chocolate pieces for raisins.
Source: Quaker Oats Favorite Cookies Copyright 1994, The Quaker Oats Company; reprinted with permission from The Quaker Oats Company
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chewie2 2 days 12 hours ago
chansman 5 days 11 hours ago
ifeyu 1 month agoThese are the best oatmeal raisin cookies I ever made. It wasn't too sweet so I added a little extra brown sugar. I also took them out while they were still tender so they can be chewy when they cooled down. Yummy!!!!
Ange325 3 months agoDelicious!!! They didn't last very long at all.
evelayman 7 months agoGreat recipe, I used unsalted butter and no salt. Half raisins and half cranberries. 11 minutes at 350 was perfect for chewy cookies.
Craftgirl_a 7 months agoNice cookie and not too sweet. I did half raisins and half chocolate chip. I love that it uses margarine for my kids with dairy allergies.
darkurth 10 months agoTasted lovely. Made with self raising flour instead of plain with baking soda. Also I halved the recipe since this is the first time I'm making it. Got 18 cookies out of it. Will definitely be making again. Yum Yum!!
articul8eric 10 months agobest version i've tried! the others always seemed a bit 'oat-heavy'. i use cran-raisins and 1/2 cup of peanut-butter chips (cook an extra minute because of the chips)
Ange325 11 month agoReally good! I made them a little bigger so they baked a few mins longer.
RetiredGary 1 year agoMade these for friends and family during Christmas holidays. Made one batch exactly like the recipe and one batch using dried cranberries instead of raisins. The raisin batch was very good, as I expected. The cranberry batch was also very good but it needed more cranberries. I will make it again and double the cranberries.
woyant 1 year ago
AnnMarieWhenham 1 year agoThis is such an easy and delicious recipe. Everyone in my family loved it especially my kids. I did use a 1/2 cup shortening and 1/2 cup butter.
ggilman59 1 year agoTraditionally wonderful cookie!
ChefMichienzi 1 year agoVery good recipe! I cut down the raisins, add choc chips and some ground nuts- to make about 1.5 cups. Also add ground flax and oat bran (about 2 tbsp of each), and no one notices!
marilynmartin 1 year agoI've made these for years. I use 1/2 cup Crisco and 1/2 cup butter and I under bake for a chewy cookie. Butter alone is good, but the cookie turns out flatter that way.
sherieme 2 years agoSoft and chewy. These turned out perfectly! Next time I will add more cinnamon and a pinch of nutmeg.
cinrafter 2 years agoI just made these cookies and added fresh toasted almonds and dried cherries. Very good!
billtown 3 years agoThe cookies are very tasty, but they pancaked out. How do you keep them soft, fluffy, and chewy? Does elevation make a difference? I live at 3200 above sea level.
Ayesha1476 4 years agoDelicious!!!
rapidograph 4 years agoThe granddaddy of all classic cookie recipes, these are the quintessential reminder of childhood... these days I like to sneak in 1 cup of white chocolate chips just to be dangerous...