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Oatmeal Raisin Cookies

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1 cup (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
(1-3/4 cups all-purpose flour for high altitude)
1 teaspoon baking soda
1 teaspoon cinnamon
teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins  (we like to add chopped walnuts also)


Heat oven to 3500F.
Beat together margarine and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well
Stir in oats and raisins (and chopped nuts); mix well
Drop by rounded tablespoonfuls onto ungreased cookie sheet
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.
 Yields about 4 dozen cookies 

For giant size cookies use an ice cream scoop (cut off level) instead of rounded tablespoon. Will yield about 6 or 8 cookies but each cookie is big enough for a meal. 

For Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9-inch metal baking pan.


This recipe can be found on the boxtops of Quaker Oats.

created 08/25/2007