Vanishing Oatmeal Raisin Cookies

Vanishing Oatmeal Raisin Cookies

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

Top-ranked recipe named "Vanishing Oatmeal Raisin Cookies"

4.6 avg, 24 review(s) 91% would make again

Ingredients

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1 cup Margarine; softened, or butter
1 cup Brown sugar; firmly packed
1/2 cup Granulated sugar
2 Eggs
1 teaspoon Vanilla
1 1/2 cups All-purpose flour
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
1/2 teaspoon Salt; optional
3 cups Quaker Oats; uncooked, recommend Old Fashioned
1 cup Sun-Maid(R) Raisins

Original recipe makes 48

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

Verified by stevemur

Oatmeal raisin photo by sherieme sherieme

Vanishing oatmeal cookie photo by evelayman evelayman

Delicious...and with all the oatmeal and raisins, they must be good for you, right? photo by sgrishka sgrishka

Portioned onto parchment lined baking sheet, ready to bake. photo by sgrishka 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 sgrishka

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Calories Per Serving: 166 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Vanishing Oatmeal Raisin Cookies All 24 reviews

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chewie2 1 month ago
chansman 1 month ago
These 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!!!!
ifeyu 3 months ago
Delicious!!! They didn't last very long at all.
Ange325 4 months ago
Great recipe, I used unsalted butter and no salt. Half raisins and half cranberries. 11 minutes at 350 was perfect for chewy cookies.
evelayman 8 months ago
Nice 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.
Craftgirl_a 8 months ago
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!!
darkurth 11 month ago
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)
articul8eric 12 months ago
Really good! I made them a little bigger so they baked a few mins longer.
Ange325 1 year ago
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 1 year ago
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