I love these. A friend from church made them for me after I had a baby, and I've been hoping for the recipe ever since. Well, today she dropped some things by, including these delicious things. I was so happy! She included the recipe, which is actually just from the can of oatmeal, but will become my go-to oatmeal cookie from here on out.
She made these without raisins, and they were delicious. However, I normally put raisins into oatmeal cookies so I think they would be great with or without them.
Vanishing Oatmeal Raisin Cookies
From Quacker Oats
Compliments of Sharon B.
I N G R E D I E N T S :
1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
1-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins
D I R E C T I O N S :
Preheat oven to 350 degrees.
Beat together margarine/butter and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and raisins, mix well.
Bake 30-35 minutes in ungreased 13x9 inch metal baking pan.
Note: You can also make these in cookie form. Simply drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Makes about 4 dozen.