Vanishing Oatmeal Raisin Cookies

  • 1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
  • 3/4 Cup(s) firmly packed brown sugar
  • 1/2 Cup(s) granulated sugar
  • 2 Eggs
  • 1 Teaspoon(s) vanilla
  • 1-1/2 Cup(s) all-purpose flour
  • 1 Teaspoon(s) Baking Soda
  • 1 Teaspoon(s) ground cinnamon
  • 1/2 Teaspoon(s) salt (optional)
  • 3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1 Cup(s) raisins

Cooking Instructions

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer 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 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Serving Tips:
Bar Cookies:
Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS.
Variations: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.
High Altitude Adjustment: Increase flour to 1-3/4 cups and bake as directed.

RATINGS & REVIEWS


Vanishing Oatmeal Raisin Cookies is rated 4.5 out of 5 by 113.
Rated 5 out of 5 by from Really delicious cookies! These cookies are fabulous! They even seem to get better after sitting in a tin for a few days. I added a cup of chopped pecans which made the cookies even better! Will definitely be making these again. I feel like I am eating a "health food" cookie (I am forgetting the butter & sugar!).
Date published: 2018-10-14
Rated 5 out of 5 by from The best recipe- look no further I have been making this recipe for years, which I originally found on the old-fashioned Quaker oat's container. I've since become a little more health-conscious, but occasionally bake a sweet treat for my family, and this is simply the best recipe. I only use 1/2 cup of brown sugar and 1/4 c of white sugar, and they taste just as good as the original recipe. Let the dough chill a bit to prevent the cookies from too much spreading, and soak the raisins in hot water if you'd like them to be extra soft and chewy. Maybe add some nuts, even. I bake the dough right from the fridge, for about 11 minutes. For years this has been (and continues to be!) a great cookie that is foolproof, no matter what little changes you make.
Date published: 2018-07-14
Rated 5 out of 5 by from There IS no better recipe. Perfection. I am 73 and I have made oatmeal cookies one of my holiday staples. I think I must have tried over 100 recipes for this cookie. I am convinced that if you want the best, TRIED AND TRUE recipe, always go with the manufacturer. For instance, Quaker has the best oatmeal cookie recipe hands down, Land O' Lakes has the best butter cookie recipe, and so on. Don't waste your time looking anywhere else, you are where you want to be. There are recipes that use less butter, or more sugar, but they don't amount to a hill of beans. This recipe needs the extra 6 tablespoons of butter in order to spread correctly, but remember, every recipe is nothing more than a basic platform -- depending on where you live, the altitude, the temperature, the cookie sheets you're using, your oven, etc. Use real butter, the fat content differs between brands and it makes a huge difference. If you want the cookies to spread more and be flatter, then use less oatmeal, raisins, and nuts, but then it wouldn't be the same cookie and you would be better off finding a brown sugar cookie. These cookies are delicious morsels of the right amount of sweetness, chewy, chunky, crispy on the edges, holds up when dipping into milk, coffee, or tea, and the aroma brings wonderful memories of grandma's kitchen. Go for it, if you follow the recipe exactly you will not fail.
Date published: 2017-12-13
Rated 5 out of 5 by from Light, crispy, and effortless I really beat the butter and sugar vigorously. I wonder if that did it, but these were delightful cookies: pillowy light on the inside, crisp on the outside, cinnamony.
Date published: 2016-12-24
Rated 5 out of 5 by from AMAZING and versatile We make these all the time. They are so delicious. We add lots of extras, like coconut flakes, nuts, cranberries, chocolate chips, etc. I substitute half of the butter with coconut oil and reduce the sugars a little. Makes a great breakfast on the go.
Date published: 2017-02-12
Rated 5 out of 5 by from World's Best Oatmeal Cookie My senior friends adore them, even some friends who previously denied liking oatmeal cookies. I often substitute dried blueberries or cranberries for the raisins and those are great also. Excellent cookies and healthy too.
Date published: 2016-12-22
Rated 5 out of 5 by from Amazing! I baked a TON of these for a local soup kitchen. Everyone was talking about how good they were! I do recommend soaking the raisins in boiling water while you prepare the dough, however this is just a matter of taste. All in all, these were really easy to make and tasted wonderful. I'm actually baking more for the same soup kitchen right now. 5 stars!!
Date published: 2017-12-31
Rated 5 out of 5 by from Best cookies EVER! ! ! The best chewy, crispy around the edges cookies, I have ever eaten. My children were brought up eating these cookies at night with a cold glass of milk; as adults they still want me to make them.
Date published: 2017-02-21
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Vanishing Oatmeal
Raisin Cookies

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