Tuesday, November 11, 2008

Quaker Oats Vanishing Oatmeal Raisin Cookies

So, I stole this recipe from the top of the Quaker Oats Oatmeal container, but I think they are the most delicious oatmeal raisin cookies I have ever had. They have the perfect balance between the sweetness of the sugars and raisins and the earthy-ness of the cinnamon and oats. I once had to use brown sugar that had gotten clumpy and hard, which for many recipes would not be usable, but for this one actually made the cookie taste even better. The clumps of brown sugar melted while the cookies baked so occasionally you'd get an especially sweet bite. Very delicious. I think this is my all-time favorite cookie recipe, and friends agree. Normally when I bake cookies for friends these are what they ask for. As this recipe makes four dozen cookies I would recommend cutting it, unless you have a party to go to or a lot of people to make gifts for. Enjoy!

1/2 lb(2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
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 (quick or old fashioned, uncooked)
1 cup raisins

Heat oven to 350°F. In large bowl, beat margarine and sugars 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 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Makes about 4 dozen

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