Vanishing Oatmeal Raisin Cookies Tell a Friend

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  • 3/4 cups - plus 2 Tbsp. unsalted butter, softened
  • 3/4 cups - firmly packed brown sugar
  • 1/2 cups - granulated sugar
  • 2 - eggs
  • 1 teaspoons - vanilla
  • 1 1/2 cups - all-purpose flour
  • 1 teaspoons - baking soda
  • 1 teaspoons - cinnamon
  • 1/2 teaspoons - salt
  • 3 cups - Quaker Oats (quick or old-fashioned), uncooked
  • 1 cups - raisins, soaked in rum, if desired
  • Directions:

    Heat oven to 350 degrees F.

    In a large bowl, beat butter and sugars on medium speed with electric mixer until creamy. Add eggs and vanilla; beat well.

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

    Stir in oats and raisins, mixing well.

    Drop by rounded tablespoonfuls onto ungreased cookie sheets (I use parchment paper on mine). I also press the tops flat because they bake up a little puffy.

    Bake 8 to 10 minutes or until light to golden brown.

    Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.

    Store tightly covered.

    Brief Description

    Traditional oatmeal raisin cookie; give it a more adult taste by soaking raisins in rum before using them.

    Main Ingredient:


    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 10 min


    I got this off the Quaker oatmeal box and have used it for more than 30 years. It's a classic; for a more adult taste, soak the raisins in rum (preferably Ron Barcelo Dominican Rum) before using them.


    Quaker oatmeal box

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    Posted On:

    December 11, 2018

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