Vanishing Oatmeal Raisin Cookies
The best oatmeal raisin cookies recipe ever! This is right off the package of Quaker Oats, BUT with my Dad's additions, these have become the BEST version of these cookies!
Servings: 24 cookies
Calories: 183kcal
Ingredients
- ¾ cup butter plus 2 tablespoons, softened
- ¾ cups brown sugar firmly packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla Dad uses 2 teaspoons
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon Dad uses 3 teaspoons
- ½ teaspoon salt optional if using salted butter
- 3 cups large flake oats
- 1 cups raisins Dad uses 1 1/2 cups
Instructions
- Preheat 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 5 minutes on the cookie sheets; then remove to wire rack. If you move them too soon they will fall apart!
- Cool them completely in the rack. Store in a closed container at room temperature, or freeze them in a closed container for up to 3 months. (if they last that long, they won't.)
Notes
- The additions in italics above in the recipe card beside the ingredients are the ones that my Dad has changed. Try them for the best version of these cookies!
Nutrition
Calories: 183kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 161mg | Potassium: 110mg | Fiber: 1g | Sugar: 10g | Vitamin A: 195IU | Vitamin C: 0.3mg | Calcium: 19mg | Iron: 1.1mg