Ready in 45 minutes
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
467 people want to try | 1,005 have favorited
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
Guest, you can Add a link to another recipe! What would you serve with this?
BigOven makes mealtime easy!
You may also enjoy:
Ange325 2 weeks agoDelicious!!! They didn't last very long at all.
evelayman 3 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 4 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 7 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 7 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 8 months agoReally good! I made them a little bigger so they baked a few mins longer.
RetiredGary 11 month 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 11 month ago
AnnMarieWhenham 11 month 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 3 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...
stevemur 4 years ago[I made edits to this recipe.]
stevemur 4 years agoOutstanding photo as usual, sgrishka. Great lighting. Thanks for submitting!
sgrishka 4 years agoOne 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!