Wednesday, October 29, 2008

Vanishing Oatmeal Raisin Cookies

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

I love making these cookies into bars too! Directions are down in the cooks notes under the recipe below.

Oatmeal Cookie Bars!
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 per batch

Total time: 56 min
Yield: About 3 dozen cookies

  • 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. Beat in eggs and vanilla. In a separate bowl, 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 25 to 30 minutes, or until golden brown. Let cool completely in pan on a rack before slicing.


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Posted by on October 29, 2008
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