Oatmeal Raisin Cookies

Published on April 29, 2010

This recipe comes from Quaker Oats (from the lid on their oatmeal containers, specifically). I’ve transcribed it here so I can remember it without having to keep an oatmeal lid lying around somewhere. Note that the cookie recipe on their website is slightly different from this one. These are incredibly delicious cookies!

  • 1/2 pound of margarine or butter, softened
  • 1 cup firmly packed brown sugar
  • 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 (optional)
  • 3 cups oats, uncooked
  • 1 cup raisins

Beat together the margarine and sugars until creamy. Add eggs and vanilla, and beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats, and raisins; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Makes about 4 dozen.

3 Comments

Duane

Hey Jonah! Just thought I’d drop you a line – I’m making these oatmeal cookies as I type (with a golden raisin substitute) – Hope you’re doing well!

Duane

Jonah

Hi Duane!

I made these cookies last week, and I also used golden raisins. They’re absolutely delicious! The other change I made was that I also did tablespoon sized cookies, rather than teaspoon sized. I only have three or four left over. The one downside of this recipe is that they are “crumbly” once they’re baked, but they all end up in your stomach in the end, so I guess it’s a minor quibble! Ha.

I hope yours turned out good!

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Looks yummy! I love oatmeal cooks. They are the best. Thanks for sharing.

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