Vanishing Oatmeal Raisin Cookies

Recipe Souce: Quaker Oats Lid 🙂
Serves: Makes about 4 dozen cookies

I have this recipe posted here (even though not the healthiest of versions) because it was the one that my mother made when my sister and I were children.  I remember that wonderful smell that permeated the house when she baked them, especially in the winter season, along with the sounds of football and a crackling fire in the fireplace.  I miss that and I miss her everyday; it’s a void in the heart that never goes away.


1/2 cup (1 stick) plus 6 tbsp. butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1  1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins


1. Heat oven to 350 degrees F.  In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy.

2. Add eggs and vanilla; beat well.

3. Add combined flour, baking soda, cinnamon and salt; mix well.

4. Add oats and raisins; mix well.

5. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

6. Bake 8 to 10 minutes or until light golden brown.  Cool 1 minute on cookie sheets.  Then remove to wire rack and cool completely.  Store tightly covered.

Note: For “bar cookies” bake 30 to 35 minutes in ungreased 13 x 9-inch metal baking pan.


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