Vanishing Quaker Oatmeal Raisin Cookies
These are the best cookies.
1 cup (2 sticks) (225g) margarine or butter, softened (or Butter Flavor Crisco)
1 cup (200g) firmly packed brown sugar
1/2 cup (100g) granulated sugar
2 eggs (100g)
1 teaspoon (5g) vanilla extract
1 1/2 cups (185g) all-purpose flour
1 teaspoon (5g) baking soda
1 teaspoon (2g) ground cinnamon
1/2 teaspoon (3g) table salt (optional)
3 cups (465g) Quaker Oats (Quick or old-Fashioned, uncooked)
1 cup (145g) raisins (dried cranberries can be substituted)
-
Heat oven to 350-F (175c).
-
Beat margarine and sugars until creamy. Add eggs and vanilla; beat well.
-
Combine flour, baking soda, cinnamon and salt; add to margarine mixture, mixing well.
-
Stir in oats and raisins, mix well.
-
Drop by rounded tablespoonfuls onto ungreased cookie sheet, about 2 inches apart.
Flatten into round cookie shape, about 1 1/2 or 2 inches (4 or 5 cm) across. -
Bake at 350-F (175c) for 10 to 12 minutes or until light golden brown.
-
Cool 1 minute on cookie sheet; remove to wire rack. Cool completely.
Store in airtight container.
Makes about 4 dozen 2 1/2-inch (6.5 cm) cookies.
Source: Quaker Oats newspaper ad, 1989