Quaker Vanishing Oatmeal Raisin Cookies

Compliments of Quaker Oats

·         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

       Note: Our family adds 1 - 1 1/2 Cup(s) pecan pieces

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.