Imagine biting into a warm, chewy cookie that instantly transports you to grandma's kitchen - these Quaker Oats Vanishing Oatmeal Raisin Cookies are that magical treat! Packed with wholesome oats, sweet raisins, and a hint of cinnamon, these cookies aren't just a dessert; they're a nostalgic journey that disappears faster than you can say "another cookie, please!" Whether you're a baking novice or a seasoned pro, this foolproof recipe promises to deliver melt-in-your-mouth deliciousness that will have everyone begging for your secret.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups Quaker Oats
- 1 cup raisins
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter, packed brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add vanilla extract and eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure all ingredients are well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the Quaker Oats and raisins using a rubber spatula, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Use room temperature butter and eggs for smoother mixing and better cookie texture.
- Don't overmix the dough - this can lead to tough cookies.
- Soak raisins in warm water for 10 minutes before adding to prevent them from burning during baking.
- For perfectly uniform cookies, use a cookie scoop or weigh each dough ball.
- Allow cookies to cool on the baking sheet for 5 minutes to help them set before transferring to a wire rack.
- For extra chewiness, slightly underbake the cookies and let them finish setting as they cool.
- Store in an airtight container with a slice of bread to maintain moisture and softness.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 14mg
