These classic cookies are courtesy of the Quaker Oatmeal container. They always come out perfect- dense and chewy with just the right amount of raisins.
Vanishing Oatmeal Raisin Cookies
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1/2 pound (2 sticks) margarine or butter, softened
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1 cup firmly packed brown sugar
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1/2 cup granulated sugar
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2 eggs
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1 teaspoon vanilla
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1 1/2 cups all-purpose flower
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon salt (optional)
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3 cups Quaker Oats (quick or old fashioned, uncooked)
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1 cup raisins
Pre-heat oven to 350 degrees.
In a large bowl, beat margarine/butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10-12 minutes (I baked mine for exactly 9 minutes) or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
