Vanishing Oatmeal Raisin Cookies

Variations 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.

Ingredients

  • 1/2 cup (1 stick) plus 6 tablespoons butter, softened

  • 3/4 cup firmly packed brown sugar 5.625

  • 1/2 cup granulated sugar 3.5

  • 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

Directions

  • 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.