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Title: Vanishing Oatmeal Raisin Cookies
Categories: Cookie
Yield: 48 Cookies
| 1 | c | Margarine or butter - softened |
| 1 | c | Brown sugar, firmly packed |
| 1/2 | c | Granulated sugar |
| 2 | Eggs | |
| 1 | ts | Vanilla |
| 1 1/2 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Salt (optional) |
| 3 | c | Quaker Oats, uncooked - (quick or old-fashioned) |
| 1 | c | Sun-Maid(R) Raisins |
Heat oven to 350 F. 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; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store tightly covered.
Nutrition Information (1 cookie): * Calories 100 * Fat 4g * Sodium 75 mg * Dietary Fiber 1g
VARIATIONS ========== o Stir in 1 cup chopped nuts o Substitute 1 cup semisweet chocolate pieces or candy coated chocolate pieces for raisins; omit cinnamon o Substitute 1 cup diced mixed fruit for raisins
Ice Cream Sandwich Cookies: Spread softened ice cream on bottom side of one cookie; top with second cookie. Wrap securely; freeze.
Source: Quaker Oats Favorite Cookies Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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