Day 10: Vanishing Oatmeal Cookies. I can’t believe that I’ve never posted these cookies before. They’re the ones right under the flap of your oats!
When I want an oatmeal cookie but I don’t want to try a new recipe, I default to this one. It’s a family favorite and always comes out how you expect them to.
I made these pretty small, which is why they’re more ball shaped than normal. If you create larger cookie dough balls, the cookies will flatten out a bit more.
Recipe from Quaker Oats
Vanishing Oatmeal Raisin Cookies
Ingredients
- 1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
- 3/4 Cup(s) firmly packed brown sugar
- 1/2 Cup(s) granulated sugar
- 2 Eggs
- 1 Teaspoon(s) vanilla
- 1-1/2 Cup(s) all-purpose flour
- 1 Teaspoon(s) Baking Soda
- 1 Teaspoon(s) ground cinnamon
- 1/2 Teaspoon(s) salt (optional)
- 3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
- 1 Cup(s) raisins
Directions
- Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
These are my husband’s favorite all time cookies. But I usually add chocolate chips in place of raisins because we all prefer chocolate 🙂
chocolate is definitely better than raisins. 🙂