1 cup 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 flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 3 cups oats 1 cup raisins
Beat together butter and sugars until creamy. Add eggs and vanilla and beat in well. Combine flour, baking soda, cinnamon and salt. Add to butter mixture, mixing well. Stir in oats and raisins, mixing well again.
Drop by rounded tablespoonful onto ungreased cookie sheets. Bake 10-12 minutes at 350 degrees F. Yum!
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!
Mar 1, 2014
ant REVIEW: cookies very good. I added nuts to mine.
guestie COMMENT: Do you use regular or quick oats for this recipe?
Oct 25, 2013
yoli343 Member since: February 12, 2008 REVIEW: This is exactly how I like my oatmeal cookies! I used M&Ms instead of raisins.
Jul 26, 2013
Guest Foodie REVIEW: 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!
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
Dec 22, 2012
PatriceC Member since: December 22, 2012 REVIEW: 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!
Dec 6, 2012
justaguest REVIEW: 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!
Nov 17, 2012
Janethemaid REVIEW: 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.