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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%
how is this calculated?

Vanishing Oatmeal Raisin Cookies

Recipe #3180 | 25 min | 10 min prep | add private note

⁽¹²⁰⁾ RATE IT NOW Print Recipe

By: Dale Goodman
Oct 7, 1999

Oatmeal raisin cookie recipe from the Quaker Oats box. Bar cookie variation included.

48 cookies (change servings and units)

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: ProteinPrincess

On Oct 26, 2009

These cookies turned out wonderfully! I soaked the raisins in the vanilla and 2 eggs overnite and wow! Amazing!!!

2 people found this review helpful

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From: HollyMarilyn

On Oct 24, 2009

0 people found this review helpful

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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.

28 people found this review helpful

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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!!

24 people found this review helpful

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