I went to visit Adam at work yesterday and decided I’d make something sweet to take for his coworkers to enjoy. While going through our pantry I noticed we had two canisters of Quaker Oats! I opened the lids of each to see how much we had and in the process noticed a recipe for “Vanishing Oatmeal Raisin Cookies.” Perfect! Fortunately we already had all of the ingredients (with the exception of the raisins), so I decided to take a stab at making the cookies. Here’s the recipe…it makes about four dozen cookies.
- 1/2 c (1 stick) plus 6 tbs butter, softened
- 3/4 c firmly packed brown sugar
- 1/2 c granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 c all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt (optional)
- 3 c Quaker Oats (quick or old fashioned, uncooked)
1. Heat oven to 350 degrees. In a large bowl, beat the butter and both (brown and granulated) sugars on medium speed until creamy.
2. Add eggs and vanilla; beat well. (I love Nielsen-Massey Vanilla from Williams Sonoma)
3. In a separate bowl, combine flour, baking soda, cinnamon and salt; mix well. Gradually add the dry ingredients with the butter mixture.
4. Add oats; mix well.
5. Drop dough by rounded tablespoonsfuls onto ungreased cookie sheets ( I recommend using this tool to ensure uniformed sized cookies, and therefore equal baking time).
6. Bake eight to 10 minutes or until light golden brown. Let the cookies cool for one minute before removing them from the cookie sheets. Then transfer to a cooling rack to cool completely. Store in a tightly covered container.
*Variations: Add 1 c of raisins, walnuts, or craisins and white chocolate chips.
I thought the cookies were simple to make, and were quiet tasty! I put them in the break room at Adam’s office and they vanished in less than half an hour! I guess you could say they lived up to their name. 😉