I made these cookies yesterday for the Food Blogger Bake Sale going on this morning at the Argenta Farmers’ Market. I was hoping to bake more items, but with this little one keeping me on my toes I was lucky to get these made!
These are a great little cookie and quick to make. I’d love to tell you that it’s my great-great grandma’s recipe, but it’s not. It’s the recipe on the lid of my Quaker Oat box! I’ve make these several times most often substituting raisins for chocolate chips. I don’t care for raisins much, that’s why I tend to make them with chocolate chips instead. They are delicious either way!
If you happen to make it to the Bake Sale today and purchase a little baggie of these treats I hope you enjoy them. And all for a great cause!
Oatmeal Raisin Cookies
- 1/2 cup (1 stick) plus 6 tbsp butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt (optional)
- 3 cups Quaker Oats (quick or old fashioned, uncooked)
- 1 cup raisins
Heat oven to 350 degrees. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Add oats and raisins; mix well.
Drop dough by rounded tablespoons onto ungreased cookie sheets.
Bake 8-10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Makes about 4 dozen cookies
Bar Cookies: Bake 30-35 minutes in ungreased 13X9 baking pan.
*I’ve made them in bars, too and they’re great (and quicker!)