Vanishing Oatmeal Raisin Cookies

By AJloves2cook

Ingredients

• 14 Tbs. BUTTER, softened
• 3/4 cup BROWN SUGAR, firmly packed
• 1/2 cup SUGAR, granulated
• 2 EGGS
• 1 tsp. VANILLA
• 1 1/2 cups ALL-PURPOSE FLOUR (for High Altitude - increase to 1 3/4 cups)
• 1 tsp. BAKING SODA
• 1 tsp. CINNAMON
• 1/2 tsp. SALT (optional)
• 3 cups QUAKER OATS (quick or old fashioned, uncooked)
• 1 cup RAISINS

Details

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

Preparation

Step 1

1. Heat oven to 350F. In large bowl, beat BUTTER and SUGARs on medium speed of electric mixer until creamy.
2. Add EGGS and VANILLA; beat well.
3. Add combined FLOUR, BAKING SODA, CINNAMON and SALT; mix well.
4. Add OATS and RAISINS; mix well.
5. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
6. 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.

BAR COOKIES
Bake 30 to 35 minutes or until light golden brown in ungreased 13"x9" metal baking pan. 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.