Quaker Vanishing Oatmeal Raisin Cookies
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 116.7
- Total Fat: 6.1 g
- Cholesterol: 7.7 mg
- Sodium: 55.2 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 0.7 g
- Protein: 1.4 g
View full nutritional breakdown of Quaker Vanishing Oatmeal Raisin Cookies calories by ingredient
Introduction
This recipe is found on the top insude of the Quaker Old Fashioned Oatmeal canister. This recipe is found on the top insude of the Quaker Old Fashioned Oatmeal canister.Number of Servings: 48
Ingredients
-
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins
Directions
Preparation:
Heat oven to 350°F. 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 tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Variations
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. MAKES 24 BARS.
VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.
These variations will change the nutrional information, please adjust accordingly.
Serving Size: Makes approximately 4 dozen cookies
Number of Servings: 48
Recipe submitted by SparkPeople user ERNCUSH86.
Heat oven to 350°F. 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 tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Variations
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. MAKES 24 BARS.
VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.
These variations will change the nutrional information, please adjust accordingly.
Serving Size: Makes approximately 4 dozen cookies
Number of Servings: 48
Recipe submitted by SparkPeople user ERNCUSH86.