Anyway, rather than buy granola bars or chips or some other processed lunch add-on for my little brown bag, I decided to go home and make a batch of Quakers Vanishing Oatmeal Cookies -- fresh, wholesome, and full of good things. I wrote about them way back in 2009, but I'm sure that, if you read that post, you've long forgotten and are open to my bringing these delicious cookies back for a repeat performance. The recipe is on the inside of the Oatmeal cansiter's lid. As cookie recipes go, this one is simple. You cream butter with two sugars, vanilla, and egg. To that you add the requisite flour, baking soda, salt, and (in this recipe) cinnamon. The final two ingredients are the stars of the show: old fashioned oatmeal (the real deal) and raisins. One mixer, one bowl, and you can have cookies in about half an hour. Not bad when you're looking for instant gratification with not-so-instant oatmeal!
I actually have a
Quaker Vanishing Oatmeal Raisin Cookies
Oven 350 degrees F
Parchment-lined cookie sheet
1 bar plus 6 tbsp. butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla (I used two!)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 cups Quaker Old-Fashioned Oats
1 cup raisins (I used a little less)
In large mixer bowl, cream butter with sugars and vanilla. Add eggs, one at a time. Add flour, baking soda, salt, and cinnamon. Mix well. Add oats and raisins. Mix until thoroughly combined.
Drop by rounded teaspoonfuls onto parchment-lined cookie sheet (not in recipe, but I always use parchment paper). I use a cookie scoop to get evenly sized cookies, but it's not necessary. If you have one, they're great.
Bake at 350 degrees for 8-10 minutes. My cookies were bigger (because of the scoop) so I let mine go for 11 minutes. Let cool on cookie sheet for a minute or two and then complete cooling on wire rack. See if you can make them last, at least until after dinner!