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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 26g Recipe makes 48 cookies) |
||
| Calories 109 | ||
| Calories from Fat 39 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.4g | 6% | |
| Saturated Fat 0.8g | 4% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 8mg | 2% | |
| Sodium 100mg | 4% | |
| Potassium 69mg | 1% | |
| Total Carbohydrate 16.2g | 5% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 8.4g | ||
| Protein 1.8g | 3% | |
Ingredients
- 1 cup margarine or butter, softened
- 1 cup brown sugar, firmly packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups Quicker Quaker Oats or Old-Fashioned Quaker oats, uncooked
- 1 cup raisins
Directions
1
Heat oven to 350°F.2
Beat together margarine and sugars until creamy.3
Add eggs and vanilla; beat well.4
Add combined flour, baking soda, cinnamon and salt; mix well.5
Stir in oats and raisins; mix well.6
Drop by rounded tablespoonfuls onto ungreased cookie sheet.7
Bake 10 to 12 minutes or until golden brown.8
Cool 1 minute on cookie sheet; remove to wire rack.9
Makes about 4 dozen.10
Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9-inch metal baking pan.
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Featured Reviews for This Recipe
From: Diana in KS
On Nov 19, 2009
These are wonderful. I made these and modified them to fit what I had. I used salted real butter and subbed 1/2 tsp almond extract for the vanilla because I was all out. After I was done mixing, I turned it out onto wax paper and rolled it into a log. Refrigerated over night, cut into slices and baked at 350 for 6 minutes.
From: ProteinPrincess
On Oct 26, 2009
These cookies turned out wonderfully! I soaked the raisins in the vanilla and 2 eggs overnite and wow! Amazing!!!
From: Donna Matthews
On Jun 9, 2006
I have made these cookies for years, just using the recipe off the oatmeal box, so thanks for posting it. I discovered by chance, that by making the dough in advance, putting it in a zipper bag in the refrigerator, and baking later, that the cookies are even better ... something about the oats getting softer and the flavors distributing better (I think). They are a hit either way, but this method makes serving "fresh baked" cookies a breeze.
From: Kibbie
On Feb 25, 2002
This is my favorite oatmeal raisin cookie recipe! The cookies are nice and chewy. I underbake them just a bit (when the tops just barely start to get a light golden color, and they are very soft to the touch), when they cool and settle, they'll stay chewy. I have found that using dark brown sugar (instead of light brown) gives them a richer flavor, and adding a 1/2 tsp. of nutmeg is a nice addition. Great recipe!!
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