My Dad's Vanishing Oatmeal Raisin Cookies are straight from the Quaker Oatmeal package. He has a couple of his own tweaks, of course. These are the cookies that my Dad is famous for making down in Phoenix with all their snowbird friends. He takes them to every get-together they attend. Down there however, he can get these amazingly large raisins from Trader Joe's ( we are talking huge!) and that makes all the difference in the world. If anyone has a lead on where I can get gigantic raisins (have you seen them at Bulk Barn maybe?) I would love to know! Huge raisins are the only way to go in oatmeal raisin cookies.
Quaker Vanishing Oatmeal Raisin Cookies
I honestly don't think that there is a better version of oatmeal cookies than the vanishing oatmeal cookie recipe. I'm not sure how long it's been around but I would guess at least 60 years? It could be more, there are ads from 1905 for the oatmeal itself so that recipe could have come about any time after that! What I do know is that these are the cookies that I grew up with.
Somehow no one makes them better than my Dad does either. I made this at his house but they aren't as good as the ones he makes. He has the knack of sightly under baking them just perfectly so that they are exactly the right amount of chewy. Whatever you do, don't over bake them! I know that you can make crispy oatmeal raisin cookies but they are so much better when they are soft and chewy.
Let me be perfectly clear: these were literally vanishing oatmeal raisin cookies. They come by the name honestly, they vanish within the day. Why is it that we can eat these like they are going out of style but could never do that with chocolate chip cookies? It must be because they aren't that sweet and really, isn't oatmeal breakfast after all?
So who else ate these growing up? Is there really any other oatmeal raisin cookie than the Quaker Vanishing Oatmeal One? Well…. yes. My dad's version below. He's amped it up in a few areas and these are seriously the BEST ever. These are all I make anymore. I know I'm a recipe developer and all but man, you can't beat my Dad's version of these classic cookies!
Happy baking! I have written the original recipe with my Dad's additions beside the ingredients as noted.
Love you more than cookies,
PIN THIS RECIPE to your COOKIES RECIPES Board and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
Vanishing Oatmeal Raisin Cookies
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Karlynn Johnston
- 3/4 cup butter plus 2 tablespoons butter softened
- 3/4 cups firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla Dad uses 2
- 1 1/2 cups all-purpose flour
- 1 teaspoon Baking Soda
- 1 teaspoon ground cinnamon Dad uses 3!
- 1/2 teaspoon salt optional
- 3 cups large flake oats
- 1 cups raisins Dad uses 1 ½ cups
- Heat the oven to 350°F.
- In large bowl, beat together the butter and sugars until creamy. Add in the eggs and vanilla then beat until fully incorporated.
- Whisk together the flour, baking soda, cinnamon and salt in a medium bowl. Add into the butter mixture, mixing in completely.
- Add in the oats and raisins and stir in by hand.
- Drop rounded tablespoonfuls of dough onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown.
- Cool the cookies for 2-3 minutes on the cookie sheets; then remove to wire rack. If you move them too soon they will fall apart!
- Cool them completely. Store tightly covered if they last that long ( they won't.)
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.