Prep 20 mins
Cook 8 mins
Direct from the folks at Quaker, unchanged, unmeddled/unfooled around with. Perfection is something you just don't mess with...
- 1 1⁄4 cups margarine or 1 1⁄4 cups butter, softened
- 3⁄4 cup firmly packed brown sugar
- 1⁄2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt (optional)
- 1⁄4 teaspoon ground nutmeg
- 3 cups Quaker Oats (quick or old fashioned, uncooked)
- 1 cup raisins
- Heat oven to 375°F.
- In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well.
- Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well.
- Add oats; mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie.
- Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
- Store tightly covered.
When I went to make these, I discovered that although I'd kept the oatmeal box to store my bulk oatmeal, I'd thrown out the recipe! The Quaker site has lots of recipes but doesn't specify which one is on the box, so I came here. Just like I remembered...yummy. I made some plain, some w/raisins, and some with no spices but with choc chips, nuts, and coconut added. These will make lovely Christmas gifts. Thanks so much!
a great recipe; the times for a softer cookie were right on for my oven. my husband enjoyed it so much he wants to try it substituting chocolate chips for the raisins!
I followed the recipe, but ended up with a very stiff dough that didn't drop during baking. To avoid "oatmeal raisin balls" instead of cookies, I flattened them out while still warm and they came out OK. Next time, I will "mess with perfection" and try less flour :-)