• 2 Cup(s) flour, all-purpose
  • 1 1/3 Cup(s) Quaker® Oats {quick or old fashioned}
  • 1 Teaspoon(s) Baking Soda
  • 1 Teaspoon(s) Cinnamon
  • 1/2 Teaspoon(s) Salt
  • 1 Cup(s) butter or margarine, softened
  • 1 Cup(s) Sugar
  • 1 Cup(s) Brown sugar, packed
  • 1 Cup(s) canned pumpkin {NOT pumpkin pie filling}
  • 1 Teaspoon(s) vanilla
  • 3/4 Cup(s) Chopped Walnuts
  • 3/4 Cup(s) raisins
  • 1 Egg(s)

Cooking Instructions

Preheat oven to 350 degrees. Spray cookie sheets with non stick cooking spray In a medium bowl, combine flour, oats, baking soda, cinnamon and salt In a large bowl beat butter and sugars until creamy and smooth Add egg, pumpkin and vanilla, beat until combined Gradually add dry ingredients, beating after each addition Stir in walnuts and raisins Drop dough onto cookie sheet using a dough scoop or teaspoon Bake about 14-16 minutes or until lightly browned Cool on pan 2 minutes, then remove to cooling rack


Vanishing Oatmeal
Raisin Cookies


No-fuss breakfasts for
on-the-go mornings


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