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Vanishing Oatmeal Raisin Cookies

Vanishing Oatmeal Raisin Cookies

Name: Vanishing Oatmeal Raisin Cookies
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 dozen
Ingredients: 14 tablespoons butter, softened; ¾ cup firmly packed brown sugar; ½ cup granulated sugar; 2 eggs; 1 teaspoon vanilla; 1 ½ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon salt; 3 cups Quaker® Oats (Quick or Old Fashioned, uncooked); 1 cup raisins

Rating: 4.79 stars

237 Ratings
176 Reviews
112 Photos

Classic oatmeal raisin cookies make tasty after-school snacks or lunchbox treats.

By Quaker®

Gallery

Recipe Summary

prep:

20 mins

cook:

8 mins

total:

28 mins

Servings:

Yield:

4 dozen

Nutrition Info

Directions

Step 1

Heat oven to 350 degrees F.

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Step 2

In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well.
Step 3

Add combined flour, baking soda, cinnamon and salt; mix well.
Step 4

Add oats and raisins; mix well.
Step 5

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Step 6

Bake 8 to 10 minutes or until light golden brown.
Step 7

Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Serving Tips:

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS.

Variations:

Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

Nutrition Facts

Per Serving:

96 calories; protein 1.5g; carbohydrates 14.3g; fat 4g; cholesterol 16.7mg; sodium 78.8mg. Full Nutrition

Reviews (176)

Most helpful positive review

JCSayers

11/13/2016

I'm pretty sure I've used this recipe before probably right off of the oatmeal box. The flavor of these cookies is just perfect and I love them! This time I used coconut sugar in place of the brown sugar (I have a huge container to use up). I also used golden raisins. I also used a cookie scoop which is probably a little bigger than it ought to be. I got two dozen really big fat cookies. I baked them twelve minutes and it probably should have been more like 14 minutes. Read More

Helpful

(24)

Most helpful critical review

ekp333

01/19/2017

Not sure what happened here but these were terribly dry and kept nearly the same shape as the tablespoon sized scoop that I used to place them on the cookie sheet. I double checked all of my ingredients because the dough did not even seem right before baking it. I can't say if this is the exact recipe that has been on the back of the oatmeal container as I used another brand of organic quick cooking oats but I used to make that recipe all the time and it was phenomenal. I am disappointed since I had planned to take them to a potluck and they hardly seem worthy. Read More

Helpful

(7)

237 Ratings

5 star values: 205
4 star values: 20
3 star values: 8
2 star values: 3
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

JCSayers

11/13/2016

Helpful

(24)

skp321

11/05/2016

This is the second time I've made these. They are crunchy on the outside and chewy on the inside using old fashioned oats! Only issue even making rounded teaspoon size cookies is the time...they took 14" to bake. Read More

Helpful

(14)

Yoly

Allstar

03/28/2019

Made half of the recipe and got 20 cookies. Easy, simple and delicious! Will make again. Update 03-27-19 Still hubbys favorite cookies! Read More

Helpful

(11)

ekp333

01/19/2017

Helpful

(7)

Dave Anderson

12/25/2016

Only change I made was to use golden raisins and added a 1/2 teaspoon of nutmeg. The flavor was awesome. Read More

Helpful

(6)

Lourdes Delgado

12/04/2016

I made this recipe as follows except that i switch raisins for mini chocolate chips. This cookies were delicious. All my culdesac kids loved it! Will do again! I did cut recipe in half and got about 24-25 cookies which it was perfect amount for us! Read More

Helpful

(6)

Chuck

06/11/2018

Followed the recipe with the only change being to add 2 teaspoons of MAPLE extract rather than one teaspoon of VANILLA extract. They come out best (with my oven) to bake for 13 minutes rather than 8 - 10. Fantastic as usual with slightly crunchy edges and soft chewy centers. Read More

Helpful

(5)

April

08/25/2017

Still the best oatmeal raisin cookie recipe! Very easy to make. Read More

Helpful

(4)

Steve-O

11/21/2017

Oh...bake them on parchment paper...bottoms turn out perfectly Read More

Helpful

(4)

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Back to Vanishing Oatmeal Raisin Cookies

All Reviews for Vanishing Oatmeal Raisin Cookies

- of Reviews

Vanishing Oatmeal Raisin Cookies

Servings Per Recipe: 48
Calories: 96

% Daily Value *

protein: 3 %

carbohydrates: 5 %

dietary fiber: 3 %

sugars:

fat: 6 %

saturated fat: 11 %

cholesterol: 6 %

vitamin a iu: 2 %

niacin equivalents: 4 %

vitamin c:

folate: 3 %

calcium: 1 %

iron: 3 %

magnesium: 6 %

potassium: 2 %

sodium: 3 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.