Prep 15 mins
Cook 12 mins
This is adapted from the Quaker oats Vanishing Oatmeal cookie recipe. I love oatmeal cookies, but most are too bland for me. My family gobble these up almost as soon as they come out of the oven. I use a small general purpose ice cream scoop to make uniformly sized cookies. Enjoy!
- 1⁄2 lb sweet unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1⁄2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 1⁄2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon Chinese five spice powder
- 1 -2 tablespoon ground ginger, depending on taste
- 1⁄2 teaspoon salt
- 3 cups quick oats
- 1 cup raisins
- Preheat oven to 350 degrees.
- Beat butter and sugars together on medium speed until fluffy.
- Add eggs and vanilla, mix well.
- In a seperate bowl, whisk flour, soda, spices and salt until well combined.
- Mix flour mixture into the butter mixture.
- Stir in oats and raisins.
- Drop by heaping tbsp onto ungreased cookie sheet
- Bake for 10 to 12 minutes.
- Cool slightly then remove from cookie sheet.
Well, I don't have to try this recipe to tell you how good it is. Quaker's Vanishing Oatmeal cookies are my go to recipe , too. But I also have to spice them up quite a bit. I hadn't thought about using 5 Spice powder--those are all the spices I use anyway. I also add walnuts. to lower overall calories I use: WheyLow sugar replacement, 1/2 Smart Balance margarine and 1/2 applesauce. Absolutely delicious. Thanks Judy in WA