Wednesday, October 29, 2008

Vanishing Oatmeal Raisin Cookies

My favorite oatmeal raisin cookie from Quaker, with the addition of chopped nuts.

Vanishing Oatmeal Raisin Cookies

I am an oatmeal lover. Always have been. When there's a chill in the air, and on the rare occasion here, that freezing morning that you have to head out the door, there's nothing that can warm you up like a steaming bowl of oatmeal for breakfast and my oatmeal of choice has always been Quaker. I play around with it sometimes, adding things, but for the most part my favorite is just a basic bowl with a little sugar, butter and cream. Maybe a little Cinnamon Sugar.

I have always loved their recipe for their fabulous Vanishing Oatmeal Raisin Cookies and even though I like them okay, I'm not the biggest fan of raisins, though I really enjoy them in this cookie. I truly don't know how you could improve upon this basic oatmeal cookie. Except maybe add a bit of finely chopped nuts!

Here's how to make them.

Recipe: Vanishing Oatmeal Raisin Cookies

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 12 min | Yield: About 3-4 dozen

  • 1 cup (2 sticks) of unsalted butter, softened
  • 1 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups of all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 cups Quaker old fashioned or quick oats, uncooked
  • 1 cup of raisins
  • 1/2 cup finely chopped walnuts or pecans

Preheat oven to 350 degrees F. Beat together butter, brown sugar and granulated sugar until creamy. Whisk together the flour, baking soda, cinnamon, and salt. Add to sugar mixture, stir in oats, raisins, and nuts; mix well.

Drop by rounded tablespoonfuls unto parchment paper covered baking sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on baking sheet; remove to a wire rack. Makes about 4 dozen.

Bar Cookies: To make into bar cookies spread in an ungreased 13 x 9 inch metal baking pan and bake 30 to 35 minutes.


Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too Y'all!

Lemon Banana Oatmeal with Honey Graham Crumble
Pralines and Cream Oatmeal
Banana Oatmeal Chocolate Chip Cookies

Posted by on October 29, 2008
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Bookmark and Share


Post a Comment

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

Related Posts with Thumbnails