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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

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

guestie

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


Registered Member at CDKitchen.com
Member since:
Feb 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:
Jan 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

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:
Dec 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.


Guest at CDKitchen.com




REVIEW: recipe rating
Best Cookies ever. This is my first time making them and they taste sooooooo gooood.Will make some more next week.:)
I did only use 1/2 cup Brown sugar.I was reading in some reviews that it was to sweet with 1 cup.


Guest at CDKitchen.com




REVIEW: recipe rating
My family likes just plain oatmeal cookies (I like chocolate chips in mine) and when I use this recipe the only change I make is to use 1 stick of margarine and 1 stick of real butter - don't know what the difference is but they are gone within minutes every year at the family camp out! This will be my first try on the high altitude variation but thinking they'll still be great!


Guest at CDKitchen.com




REVIEW: recipe rating
These are so good! I add a cup and half of golden raisins, or a bag or butterscotch chips! The butterscotch is my favorite! I also add a little less baking soda, add more vanilla, and add more cinnamon. This is a great recipe!


Registered Member at CDKitchen.com
Member since:
Jun 21, 2012





REVIEW: recipe rating
DELICIOUS! Must try these!! I substituted chocolate chips instead of the raisins (none on hand). Chewy, delicious, and not flat and crispy like every recipe I've tried at our HIGH elevation (9100'). I used the salt...just a dash. LOVE THEM! Adding to my cookie collection!


Guest at CDKitchen.com




REVIEW: recipe rating
these cookies came out perfect! i used 2 tbls. less butter than the recipe called for. these are possibly the best cookies i have ever made, perfectly browned, soft and moist.


Registered Member at CDKitchen.com
Member since:
Jan 7, 2012





REVIEW: recipe rating
I don't use raisins, I double the oats. I get raves about these cookies, they are really good and chewy.


Guest at CDKitchen.com




REVIEW: recipe rating
I have always made these, could not find my recipe a couple of weeks ago. Used the one on the Quaker oats container, beware they changed the recipe and do not come out the same. They cut back on the butter and brown sugar. Making them right now, they are the best recipe ever!!!!


Guest at CDKitchen.com




REVIEW: recipe rating
I found cinnamon chips replacing raisins. Also altered for high altitude. The best cookie I have ever made.


Guest at CDKitchen.com




REVIEW: recipe rating
I add 1/2 tsp. ground cloves. It gives it that little something special, adds a golden color and your house will smell fabulous!


Guest at CDKitchen.com




REVIEW: recipe rating
Basic recipe is awesome... add craisins
large chopped walnuts
chopped pecans
to the delight of all....


Guest at CDKitchen.com




REVIEW: recipe rating
Very easy and delicious. My husband even likes them and he's strictly a choclate chip cookie lover.


Guest at CDKitchen.com




REVIEW: recipe rating
These cookies are wonderful! One day when I didn't have time to make the cookies, I made the bar version. These were even better, moist and delicious.


Guest at CDKitchen.com




REVIEW: recipe rating
I forgot the vanilla and they were still wonderful! Awesome recipe!


Guest at CDKitchen.com




REVIEW: recipe rating
I've been making these cookies for years. I lost the recipe in a move and was delighted to find it online. I am famous for these cookies. I jazz them up a bit by adding raisins, walnuts, and chocolate chip cookies. They can be considered a "healthy" snack and they make an awesome breakfast!


Guest at CDKitchen.com




REVIEW: recipe rating
I made these cookies with my 4 year old daughter and they were very easy to make...i baked them for only 8 minutes and they came out very chewy and delicious. Will definately make these again!


Guest at CDKitchen.com




REVIEW: recipe rating
I love these cookies...I did however modify them somewhat. I use half the butter. I am making some right now using olive oil instead of butter...that would be 1/2 a cup. They are coming out great.


Registered Member at CDKitchen.com
Member since:
Sep 21, 2008





REVIEW: recipe rating
These cookies smell AMAZING!! And they taste just as yummy as they smell!! the best part is that theyre easy to make as well!! I put a twist of variation on my cookies: i added craisins (cranberry-rasins) as well as raisins to them. These are outstanding!


Guest at CDKitchen.com




REVIEW: recipe rating
These ARE the best cookies! Never had any one not LOVE them! I add a bit of nutmeg or peanut butter.


Guest at CDKitchen.com




REVIEW: recipe rating
These are the BEST oatmeal cookies EVER! I had to add a tiny bit more flour to make them a little thicker. My kids LOVE them too. Great recipe!


Guest at CDKitchen.com




REVIEW: recipe rating
This was our very first time EVER making cookies from scratch & they came out perfect! It's a really easy recipe to follow. We like mini cookies, so we made all the cookies mini to medium size & we made 61 cookies total. While reading the reviews, people said it was too sweet.. so I, also, cut down on the brown sugar by 3/4 cup.. not too sweet, chewy & soft.. just perfect! the only thing missing were walnuts.. next time we'll forsure add it into our mix! :) & yes, this is the recipe under the quakers lid!


Guest at CDKitchen.com




REVIEW: recipe rating
This is the best oatmeal raisin cookie recipe I have ever tried! My hubby loves cookies (especially oatmeal raisin) but I have never found one that was truly soft and chewy. I used all butter and 1/2 craisins and 1/2 raisins. Using a convection oven, it did take 11 minutes. This is a very easy recipe to mix: great for younger helping hands. We give it a five out of five!


Guest at CDKitchen.com




REVIEW: recipe rating
This recipe is wonderful! (I only used 3/4 cup brown sugar; review said it was too sweet as is so that's why I used less). I pulled them out after ten minutes and they are so soft and chewy that my 20month old loves them! It made exactly 36 cookies of normal size not the pint size ones that some make. I would definately recommend it.


Guest at CDKitchen.com




REVIEW: recipe rating
Very easy, fast recipe. Simple ingredients and prep time. They turned out perfect and CHEWY...Made about 32


Registered Member at CDKitchen.com
Member since:
Apr 7, 2008





REVIEW: recipe rating
I just tried this recipe with my daughters, who are 2 and 4. It was simple, easy, and the first oatmeal cookies we have made that did not fall apart all over the house! Very quick and kid friendly.


Guest at CDKitchen.com




REVIEW: recipe rating
If you look under the Quaker Oats lid it states that the recipe makes 4 dozen instead of 2 dozen cookies. I wish i had known this sooner because i ended up with wayyy too many cookies that were too sweet! I also substituted in Crasins for the sweet-tart taste, and then you really have to watch the time. Not only will the cookie be hard if you bake over, but the crasins will be candy hard.


Guest at CDKitchen.com




REVIEW: recipe rating
Very good recipe. The cookies were good and chewy. This recipe makes way more than 2 dozen cookies; it makes between 40 and 50 cookies.


Registered Member at CDKitchen.com
Member since:
Dec 16, 2006


dacsr

COMMENT:
I have to rate this recipe as one of the best I've ever tried, but the person who submitted this recipe should be honest and state that it's exactly the same recipe under the lid of Quaker Old Fashioned Oats. I modify it a little: I put 1/4 cup of canola oil in with the sugar and butter (I use only butter) to make up for the cup to a cup and a half of coarsely chopped walnuts. Awesome Oatmeal Nut Raisin cookies! If you want them chewy be careful not to cook them too long.