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Quaker Vanishing Oatmeal Raisin Cookies

recipe at a glance
Rating: 5/5 5 stars
35 reviews
4 comments

ready in: 30-60 minutes
serves/makes:   48
  

recipe id: 32502
Quaker Vanishing Oatmeal Raisin Cookies Recipe
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ingredients

1/2 pound margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker quick or old fashioned oats, uncooked
1 cup raisins

directions

Heat oven to 350 degrees F.

In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough 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. Store tightly covered.

BAR COOKIES: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.

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.

HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

added by

findme

nutrition

105 calories, 4 grams fat, 15 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
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number of 4 star votes on this recipe
26%
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number of unrated comments on this recipe4



Guest at CDKitchen.com
Jul 4, 2014

Mamaw in NC
COMMENT:
My cookie dough is chilling so I don't know how they will be, but I hope it is the old Quaker recipe as I lost mine. To Shabby in Texas; other than Irish oats or steel cut most boxes of oats will say either "instant", Quick cooking" or "Old fashioned."
Instant and quick cooking have both been steamed and dried with Instant being cut smaller to make cooking quicker. Old Fashioned oats cook more quickly than steel cut or Irish oats as they have not been "rolled" to make them flatter. This rolling makes old fashioned oats produce an edible cookie which steel cut and Irish can't match and a much chewier cookie than instant or quick cooking. Quacker still sells all three of the three that I mentioned in the beginning as well as a number of newer convenience items. All the grocery stores in my town in NC sell them. If you would like to try the "Old Fashioned" oats just ask your favorite grocery manager. Here they are almost always happy to oblige.
I also soaked my raisins as mine were a bit dry. I just used warm water but for a different flavor you can use spirits. The alcohol bakes away leaving a nice flavor.
Too bad wars can't seem to be settled with a warm oatmeal raisin cookie and cold milk!



Guest at CDKitchen.com



REVIEW: recipe rating
cookies very good. I added nuts to mine.



Guest at CDKitchen.com



REVIEW: recipe rating
Excellent chewy cookies! Highly recommend them.



Guest at CDKitchen.com
Jan 1, 2014

guestie
COMMENT:
Do you use regular or quick oats for this recipe?



Registered Member at CDKitchen.com



Member since: February 12, 2008
REVIEW: recipe rating
This is exactly how I like my oatmeal cookies! I used M&Ms instead of raisins.



Registered Member at CDKitchen.com



Member since: January 25, 2008
REVIEW: recipe rating
I make these all the time. I use half raisins and half chocolate chips though as we have some sweet tooths in the house.



Guest at CDKitchen.com



REVIEW: recipe rating
This is a really good recipe. I usually don't like oatmeal cookies because they're usually too crunchy or chewy for my taste but not this recipe. The batter was easy to work with and the cookies turned out soft and delish. I did change the recipe by decreasing the brown sugar by about a 1/4 cup, used 1 1/2 instead of 2 sticks of unsalted butter, used liquid egg substitute, and did not use the salt. I left out the raisins first -I wanted to see what they tasted like plain. I then added mini chocolate chips. Both batches were good -though if you're going to do plain use all the sugar called for and maybe a little more if you have a real sweet tooth. Next time I'll do that and use the raisins too and I know it will be even better!



Guest at CDKitchen.com
Feb 23, 2013

Shabby
COMMENT:
I don't know where u buy Quaker oats "old fashioned" but I'm in Texas, waxahachie, and my NEW container reads the recipe is not the same. On the lid everything is the same as this recipe EXCEPT it calls for 3/4 cup of brown sugar. This recipe asked for 1cup! Stop the craziness. Oh but perhaps north and south may be different LOL



Guest at CDKitchen.com



REVIEW: recipe rating
I've eating this cookies since I was a kid. My mom used to make them but I remember them being a lil bit sweeter. So I added a 1/2 cup of applesauce and it made them even moister, chewier and sweeter! For almost no added calories :) They are a must-have in my house for breakfast, snack and desert!



Registered Member at CDKitchen.com



Member since: December 22, 2012
REVIEW: recipe rating
This is a great recipe, however, I did not have "quick oats", so I had to use what I had, which made the batter a little dry. I decided to add 2 tablespoons of applesauce to moisten & flavor it a little & it was awesome!



Guest at CDKitchen.com



REVIEW: recipe rating
I just made these cookies and they are chewy and delicious. I made half of them with raisins, and the other half with chocolate chips, and they all came out great! Yummy!! I saved this recipe as I will definitely make it again. By the way, this recipe is quite different from the one found on the Quaker package!



Guest at CDKitchen.com



REVIEW: recipe rating
I printed the recipe and put in my kitchen drawer-named them OH, H--- YES! cookies. To the reviewer who mentioned it's exactly the same as that under lid of Quaker Oats - it's not. It may be the one that USED to be years ago, or similar. The one under lid these days come out flat and crunchy. I've looked for this recipe for years and am so glad to have found it. To whoever submitted it... bows, curtsies and applause to you.