Did you know that Quaker Oats changed the classic cookie recipe on the inside of the oatmeal box? Lucky for us I still have the original recipe!
A few weeks ago, Amelia asked me what recipe I used to make some Oatmeal Raisin Cookies. I told her to just use the recipe in the Quaker Oats lid. After all, it’s a delicious chewy cookie so why mess with perfection? She reported back that the recipe on the lid was terrible. Hmmmm? That’s odd. I quickly texted her a picture of the recipe from my Quaker Oats lid. She responded “Don’t lose that recipe!” It turns out the recipe from her Quaker Oats lid was different from mine. I guess time has changed the recipe we all loved. (I’ve been carrying around this recipe for around 20 years now). So I offer to you the recipe, the way it was. And, I encourage you to save all the recipes you love, just in case they someday vanish.
Vanishing Oatmeal Raisin Cookies
1 cup (2 sticks) butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
3 cups Quaker Oats
1 cup raisins
Preheat oven to 350 degrees. Cream together butter and sugars. Add eggs and vanilla; beat well. In a separate bowl, mix together flour, baking soda, cinnamon and salt. Add dry mixture to the butter/sugar mixture and mix until well combined. Stir in oats and raisins; mix well. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool one minute on cookie sheet then transfer to wire cooling rack. For bar cookies, bake 30-35 minutes in an ungreased 13×9 inch metal baking pan.
Notes: I like to add an additional teaspoon cinnamon, a little bit of freshly grated nutmeg and some vanilla bean. I also like to put my raisins on the tops of the cookies – both for presentation and for ease of removal for those who don’t care that much for raisins.