It’s hard to resist delicious Vanishing Oatmeal Cookies! This classic Oatmeal Raisin Cookie recipe used to be a staple on the side of the Quaker Oats container. It creates a chewy oatmeal cookies that so indeed, vanish!
Vanishing Oatmeal Raisin Cookies
These Quaker Oatmeal Raisin Cookies have always been a favorite of ours. While I might not be the biggest fan of raisins in cookies, I find this easy oatmeal raisin cookie recipe is great with raisins, with chocolate chips, or even just plain!
Oatmeal Cookie Recipes
Oatmeal cookies have always been a favorite of mine. From Oatmeal Butterscotch Cookies, to Oatmeal Cookie Muffins to Chocolate Chip Cookie Oatmeal Pancakes I just love the sweet and nutty flavor that oatmeal brings to recipes.
This Vanishing Oatmeal Cookie Recipe is so popular, and such a classic, that I figured I would share it here with you today.
There’s a good chance you’ve made it before. If you have, it’s time to make it again. And if you haven’t, it’s time to give it a go!
How To Make Oatmeal Cookies
This Quaker Oatmeal Cookie recipe is super simple. It’s your basic drop cookie recipe. No dough chilling is required. Mix up your ingredients, scoop onto a cookie sheet, bake and enjoy.
See, super simple and straight forward!
So grab your ingredients, and get a glass of milk ready. It’s time to make some Vanishing Oatmeal Cookies!
CLICK TO PIN AND SAVE RECIPE
Vanishing Oatmeal Cookies
- 1 cup butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tso ground cinnamon
- 1/2 tsp salt (optional)
- 3 cups Quaker Oats quick or old fashioned
- 1 cup raisins chocolate chips or other mix ins could be used in the place of raisins
- Preheat oven to 350 degrees F.
- In a large mixing bowl, cream together butter and sugars with an electric mixer until light and fluffy, approximately 2-3 minutes. Add in eggs and vanilla and beat well to combine.
- Add in flour, baking soda, cinnamon and salt, and mix well by hand. Add in oats and raisins (or other mix ins) and mix well by hand.
- Drop dough by rounded tablespoonfuls onto a cookie sheet lined with parchment paper or a silicone baking mat. Bake for 8-10 minutes or until starting to lightly turn golden brown. Remove from oven and allow to cool on baking sheet for 1-2 minutes, then using a spatula, gently transfer cookies to a wire cooling rack to cool completely.