16 January, 2012
Oatmeal Raisin Cookies
Yields: About 4 Dozen cookies
½ pound (2 sticks) butter, at room temperature
1 cup firmly packed dark brown sugar
½ cup granulated sugar
1 teaspoon real vanilla extract
1-½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups Quaker Old Fashioned Oats (uncooked)
1 cup raisins
Preheat oven to 350°
In large bowl, beat together butter and sugars with electric mixer until creamy.
Add eggs, one at a time, and vanilla; beat well.
In medium bowl, combine flour, baking soda, cinnamon and salt; mix well.
Gradually add flour mixture to butter mixture; mix well with a strong spoon.
Stir in oats and raisins; mix well with spoon.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown.
Cool 1 minute on cookie sheets; remove to wire rack. Cool completely and then store them tightly covered.
This is the recipe that used to be on the box of Quaker Oats Old Fashioned Oatmeal, called “Vanishing Oatmeal Cookies.” The new boxes have a recipe with different ingredient measurements.
Cranraisins can be substituted for the raisins, or you can use just ½ cup raisins and ½ cup cranraisins.
Sometimes I use 2 or 3 different types of raisins that altogether equal about 1 cup.
Other optional adds include any combination of:
½ cup chopped walnuts or pecans, or
½ cup chopped pitted prunes, or
½ cup chopped candied fruits for fruitcake, or
½ cup chopped dried mixed fruits, or
½ cup chopped candied fruits, or
½ cup milk chocolate or semisweet chocolate or butterscotch chips (omit cinnamon from recipe if adding chips)
These cookies do well when drizzled with a simple sugar glaze:
½ cup powdered sugar
1 tablespoon orange juice (or water)
In a small bowl, stir orange juice into the powdered sugar; mix well. Use a large spoon to drizzle the glaze over cooled cookies. Let stand until glaze sets.