Prep 10 mins
Cook 15 mins
Oatmeal raisin cookie recipe from the Quaker Oats box. Bar cookie variation included.
- 1⁄2 cup margarine or 1⁄2 cup butter, softened
- 1 cup brown sugar, firmly packed
- 1⁄2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3 cups Quicker Quaker Oats or 3 cups Old-Fashioned Quaker oats, uncooked
- 1 cup raisins
- Heat oven to 350°F.
- Beat together margarine and sugars until creamy.
- Add eggs and vanilla; beat well.
- Add combined flour, baking soda, cinnamon and salt; mix well.
- Stir in oats and raisins; mix well.
- Drop by rounded tablespoonfuls onto ungreased cookie sheet.
- Bake 10 to 12 minutes or until golden brown.
- Cool 1 minute on cookie sheet; remove to wire rack.
- Makes about 4 dozen.
- Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9-inch metal baking pan.
This is an easy, dependable recipe. Every time I make these I get rave reviews. Plus, you can substitute the raisins with butterscotch chips for a nice twist.
This is a classic cookie -- easily mixed all in one bowl and irrestible when they come out of the oven. I added nuts to half of mine, just for a change and that was a nice addition. Particularly liked the cinnamon in them and the slightly crunchy texture.
My cookies came out sticky and didn't seem to have enough flour. I checked the recipe several times as I went along. Just to be sure(after my cookies came out of the oven to sticky), I checked this recipe with the one on the Quaker Oats web site. This recipe has 2 more Tablespoons of butter and 1/4 c. MORE brown sugar than their recipe...which explains exactly why mine aren't turning out like the cookies I remember. Sorry, but I am a bit disappointed.