# Vanishing Oatmeal Raisin Cookies - 1/2 cup (1 stick) + 6 tbsp. butter, softened - 3/4 cup firmly packed brown sugar - 1/2 cup granulated sugar - 2 eggs - 1 tsp vanilla - 1-1/2 cups all-purpose flour - 1 tsp baking soda - 1 tsp cinnamon - 1/2 teaspoon salt (optional) - 1 cup raisins - 3 cups Quaker Oats (quick or old fashioned, uncooked) DIRECTIONS - 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. Makes about 4 dozen cookies. BAR COOKIES Bake 30 to 35 minutes in ungreased 13 x 9-in metal baking pan FOR HIGH ALTITUDE INCREASE FLOUR TO --- # TITLE GOES HERE # Intro/Backstory This recipe was found on the lid of a Quaker Oatmeal silo container. # Preparation and Cooking Time # Servings Approximately 4 dozen cookies # Ingredients - 1/2 cup (1 stick) + 6 tbsp. butter, softened - 3/4 cup firmly packed brown sugar - 1/2 cup granulated sugar - 2 eggs - 1 tsp vanilla - 1-1/2 cups all-purpose flour - 1 tsp baking soda - 1 tsp cinnamon - 1/2 teaspoon salt (optional) - 1 cup raisins - 3 cups Quaker Oats (quick or old fashioned, uncooked) # Instructions - 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. # Nutritional Information # Tips & Variations - For high altitude increase flour to 1-3/4 cups # Visuals # Conclusion