Quaker Oatmeal Raisin Cookies Original Recipes

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ORIGINAL QUAKER OATMEAL RAISIN COOKIE RECIPE



Original Quaker Oatmeal Raisin Cookie Recipe image

Crispy edges, chewy centers, and raisins studded throughout, these cookies will be the star at your next holiday cookie tray. Read the post for the best tips for the perfect Oatmeal Raisin Cookie!

Provided by Paula

Categories     Dessert     Snack

Number Of Ingredients 11

1 cup real butter
1 cup brown sugar (light or dark, packed)
1/2 cup granulated sugar
2 large eggs (at room temperature)
1 teaspoon pure vanilla extract (recommended)
1 and ½ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon (I used this)
½ teaspoon salt
3 cups old-fashioned rolled oats
1 cup raisins (I use these)

Steps:

  • Please read post above for detailed tips and tricks.
  • In the bowl of an electric mixer beat butter, brown sugar, and granulated sugar until creamy.
  • Add eggs and vanilla, beat well. Stop mixer and scrape sides of the bowl. Mix again to combine.
  • In another bowl, combine sifted flour, soda, cinnamon, and salt.
  • Turn the mixer to low and slowly add flour and oats. Stop mixer and scrape sides. Add raisins and mix until combined.
  • Tightly cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour. You can refrigerate up to 24 hours if you prefer.
  • When you're ready to bake. Preheat the oven to 350°F.
  • Place a Silpat silicone mat on a half sheet pan.
  • I used 1/3-cup spring-release scoop to make uniform balls of cookie dough and placed them on the silicone mat. Do not flatten the dough.
  • Bake at 350°F for 12 to 14 minutes depending on how crunchy or chewy you want them. The top of the cookies will change from 'shiny' to 'matte' when they're cooked in the center. Watch the edges for the degree of brown/crisp that you want. They will firm up some as they cool.
  • Allow cookies to cool on the baking sheet for about 3 to 4 minutes before removing and transferring to a wire rack to finish cooling.
  • Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition Facts : Calories 211 kcal, Carbohydrate 31 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 173 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving

QUAKER VANISHING OATMEAL RAISIN COOKIES



Quaker Vanishing Oatmeal Raisin Cookies image

These cookies practically melt in your mouth. These cookies are made with whole grain oats and plump, juicy raisins. The perfect combination of sweet and chewy.

Provided by findme

Time 45m

Yield 48

Number Of Ingredients 11

1/2 pound margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker quick or old fashioned oats, uncooked
1 cup raisins

Steps:

  • Heat oven to 350 degrees F. In large bowl, beat margarine and sugars 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 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. 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. 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.

Nutrition Facts :

QUAKER VANISHING OATMEAL RAISIN COOKIES



Quaker Vanishing Oatmeal Raisin Cookies image

Set out a plate of these sweetly spiced cookies and watch them vanish fast.

Provided by Quaker Oats Company

Categories     Oatmeal     Raisin     Quick & Easy     Cinnamon     Butter     Cookies

Yield Makes about 4 dozen cookies

Number Of Ingredients 11

1/2 cups plus 6 tablespoons butter, softened
3/4 cups firmly packed brown sugar
1/2 cups 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

Steps:

  • 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.
  • This recipe is made available as a courtesy by the Quaker Oats Company, a registered trademark of PepsiCo.

QUAKER'S ORIGINAL 1955 OATMEAL COOKIES



Quaker's Original 1955 Oatmeal Cookies image

Make and share this Quaker's Original 1955 Oatmeal Cookies recipe from Food.com.

Provided by MARIA MAC

Categories     Drop Cookies

Time 30m

Yield 36 cookies

Number Of Ingredients 12

2 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon baking powder (Check the expiration date)
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 cup Crisco shortening
1 1/2 cups brown sugar
2 large eggs, beaten
2/3 cup sour milk (Add lemon juice to regular milk)
1 1/3 cups quaker old-fashioned oatmeal or 1 1/3 cups rolled oats
1 cup raisins
1 cup chopped nuts

Steps:

  • Sift first five ingredients. Cream shortening and sugar; add eggs; beat until smooth.
  • Add dry ingredients in small amounts alternatively with milk. (You may do this by hand.).
  • Stir in last three ingredients. Drop by teaspoonful onto greased cookie sheets. Bake at 350 deg. until golden.

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