Prep 15 mins
Cook 10 mins
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.
- 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
- 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.
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.
these are great cookies! i made them for my moms bday w/ walnuts instead of raisins and i couldn't stay out of them before she came over, lol! everyone loved them!
I'm reviewing this because the texture was just what I was looking for, but I did deviate just a little to suit my taste. Mmmm..these are fabulous. They bake up puffy and chewy and beautifully golden browned at about 10 minutes. My deviation? I did plump the raisins..and used the Tbsp of raisin water, unheated, for the water in the recipe. I also added 1/4 tsp more of salt..cuz I think oatmeal always needs a little more to punch it up. I also added 3/4 cup finely chopped, toasted walnuts. Oh..I only had 1 stick of butter so had to sub in 1/2 cup shortening.