Recipe by out of here
This is a family favorite--moist and chewy. This is an old recipe ,and the trick to getting a moist cookie, is to take them from the oven when the middle does not look done. This recipe was on a Quaker oats box years ago.
Top Review by mommyluvs2cook
Oleo is butter. These spread for me more than I wanted for some reason and the edges kept on getting dark as well. They taste great but no ideal for a bake sale as they were so fragile to hold up in a bake sale with being delicate.
- 1 cup oleo
- 1 cup brown sugar
- 1⁄2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1⁄2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 cups Quaker Oats
- 1 cup raisins
- 1 tablespoon hot water
Directions See How It's Made
- Cream oleo and sugars.
- Add eggs and beat well with the vanilla.
- Mix together the flour, salt, soda, and cinnamon; add to the creamed mixture.
- Stir in the hot water, oats, and raisins; mix well.
- Place heaping tablespoonful batter on a greased cookie sheet (I use an air-bake cookie sheet).
- Bake at 350 degrees until almost done.
- Take out and cool on cookie sheet for 1 minute, then cool on a rack.