Vanishing Oatmeal Raisin Cookies
Recipes » Desserts » Cookies and Bars
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." - RetiredGaryYield: 48 Ready in 45 minutes
Cuisine: AmericanMain Ingredient: Cookies
94% would make again (reviews)
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Notes Vanishing Oatmeal Raisin Cookies Preparation
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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Oatmeal raisin
photo by 
sherieme
Delicious...and with all the oatmeal and raisins, they must be good for you, right?
photo by 
sgrishka
Portioned onto parchment lined baking sheet, ready to bake.
photo by sgrishka
For soft, chewy, perfectly baked cookies...check on them after about 8 or 9 minute and remove them from the oven when the tops just barely start turning a light golden color, and they are very soft to the touch. If you prefer a crisper cookie, wait until the edges have turned golden brown before removing them from the oven.
photo by sgrishka
Baked until light golden brown, removed from oven and resting on the baking sheet for one minute before being transfered to a wire rack to cool completely.
photo by sgrishka
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Vanishing Oatmeal Raisin Cookies Reviews
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Tasted 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!!
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best 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)
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Really good! I made them a little bigger so they baked a few mins longer.
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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.
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This 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.
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Traditionally wonderful cookie!
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Very 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!
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I'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.
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Soft and chewy. These turned out perfectly! Next time I will add more cinnamon and a pinch of nutmeg.
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I just made these cookies and added fresh toasted almonds and dried cherries. Very good!
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The 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.
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Delicious!!!
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The 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...
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[I made edits to this recipe.]
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Outstanding photo as usual, sgrishka. Great lighting. Thanks for submitting!
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One our favorite oatmeal raisin cookie recipes is this classic which is found on the top of the Quaker Oats container. It's an easy, dependable recipe that produces cookies that are soft, chewy and taste great. I underbake these just a bit (when the tops just barely start to get a light golden color, and they are very soft to the touch) so when they cool and settle, they remain chewy. I like using dark brown sugar for its rich flavor, and adding a 1/2 teaspoon of freshly grated nutmeg is always a nice addition. My nieces like to substitute the raisins with butterscotch chips for a terrific variation. Great recipe!
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