A craving for something sweet. Ugh. You know how it is when something pops into your head, like a nice warm oatmeal cookie fresh out of the oven. The wonderful smell of cinnamon permeating the room… ohhhh and a nice cold glass of milk to go along with it… Ahhh, let me get ahold of myself! That’s what happened to me the other day. OATMEAL. COOKIES. This thought popped into my head and would not escape. Finally I gave in. I’ll take some to a neighbor, saving myself from eating too many! So off I went. Armed with a NEW oatmeal cookie recipe, I started measuring… then all of a sudden something didn’t seem right with the recipe… Hmmm, let me check online and see if there were any comments on this recipe… duh. Something I always do BEFORE I try a recipe, not while I’m almost done measuring all the ingredients! TRAGIC COMMENTS. Eek, how can I save these cookies now that I have most of the ingredients comingled? I popped the lid off the Quaker Oat cannister and TADA staring back at me is the Vanishing Oatmeal Cookie recipe everyone knows and loves. I tried to adjust to get the ingredients measured to the new recipe and without hesitation popped those babies in the oven. Worst case? The baked cookies don’t taste good… Silver lining? Yep, the dough is awesome! Ha… Thankfully they turned out. I ate too many (it was lunch) and now I’m done with them for a while… Next time I may substitute cranberries for the raisins and add walnuts. If these cookies are sounding good to you, you can get them via the Quaker website OR off the lid on your cannister of oatmeal. Otherwise, here it is! Happy day! Catch you back here tomorrow…
Vanishing Oatmeal Raisin Cookies (QuakerOats.com)
- 1/2 cup (1 stick) plus 6 tablespoons 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
Preheat 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.
Yield: 4 DOZEN
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