Vanishing Oatmeal Raisin Cookies

By KitchenGnome

Ingredients

• 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
• 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

Details

Servings 4
Preparation time 20mins
Cooking time 28mins
Adapted from quakeroats.com

Preparation

Step 1

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.

For Bar Cookies:
Bake 30 to 35 minutes in ungreased 9 x 13 inch metal pan.