Even if the center still looks doughy, they will continue to cook during the cooling process. – Try to remove the cookies from the oven before the edges start to brown. Cool for 1-2 minutes, then transfer to a cooling rack for 3 minutes. With an ice-cream scoop or two teaspoons, scoop balls of dough (about 1 tbsp.) on a baking sheet covered with parchment paper (no need to grease pan).ġ0.
Refrigerate dough for 30 minutes to an hour.*ĩ. Fold oats, raisins, and walnuts into the dough, being careful not to overmix.Ĩ. In the empty bowl that held the dry ingredients, mix together the oats, raisins, and walnuts.ħ. Gradually incorporate dry ingredients until just mixed. Beat together butter and sugars until creamy.ĥ. In a small bowl, whisk together flour, baking soda, cinnamon, and salt. butter (2 sticks), softened & sliced into 1/2-inch cubesĢ. I still would like to try a healthier version without compromising the taste, but until then, I must share this classic recipe with all of you with some of my adjustments (marked with asterisks *).ġ/2 lb. They had never had these oatmeal raisin cookies, so guilt aside, I baked them for this special occasion. I wanted to bake them some treats as an engagement gift. Just this past weekend, my two good friends got engaged. What ended up happening was me just choosing other cookies and pastries to bake because I knew that no sweetener or butter substitute would produce the perfection of Vanishing Oatmeal Raisin Cookies. On newer packaging of Quaker Oats, they even updated the recipe to use less sugar and only half the butter (it’s not as good).Īt some point last year, I held off on making the cookies until I was able to find an alternative to all the butter and sugar. The thing is, it requires two sticks of butter and a cup and a half of sugar. I used to make it regularly for parties, gifts, picnics, or just when my sweet tooth was craving it. The recipe is also on the bottom side of the lid on the Quaker oats.Quaker Oats has the most perfect recipe for oatmeal raisin cookies. I always have some in my freezer (dangerous). Raisins all the way! The dough freezes beautifully. I'm lactose intolerant, so I use Earth Balance Soy-Free butter spread and they still come out perfectly. OMG out of this world good!!Ĭlassic and perfect. Never disappoints.įirst time making oatmeal cookies and this recipe could not have been easier! Delicious cookies, not a lot of work, what more could you want?Įveryone loves these!! For a difference, try substituting 50% of the raisins with butterscotch chips. I usually add chopped walnuts, sometimes I’ll even throw in a handful of chocolate chips. I really love this recipe! It is so easy and delicious! I did decrease the sugar to just 3/4 cup brown sugar and I thought they were so good! (:Ī go to recipe, always delicious. I subbed applesauce for butter 1:2, stevia for the sugars, and whole wheat flour for the all purpose. I just made half a batch of the "original"-a much easier recipe to cut in half :-) In this case I substituted candied orange peel for the raisins and added cocoa nibs for flavor and extra crunch! Maybe I'll make this updated version but hard to believe it is an improvement.
less butter and 1/4 cup less brown sugar. Interesting that Quaker has adjusted the recipe over the years! I have a box top in my files and the amount of butter and brown sugar have been reduced. Make sure you don’t over cook them and they will be soft and chewy.
I wish people would get this right.īest oatmeal cookies ever. One substitutes butterscotch chips FOR 50% of the raisins. "Try substituting 50% of the raisins with butterscotch chips." Substituting. They're cookies folks, not breakfast for the kiddos! Forget the butterscotch chips & the raisins substitute in Chocolate Covered Raisins from Costco & you'll never make them any other way! And these cookies should be BIG, get out that large ice cream scoop! I said end rush to make them againĮiner21 is correct, this is NOT the original Quaker Oatmeal cookie recipe from the box (2 sticks butter & 1 cup brown sugar are the original measurements). There was nothing special or outstanding about that discuss the recipe and half and then 1/2 with raisins and the other half of chocolate chips. I made this recipe and they were just OK. So let this be a lesson to me, never under-estimate the power of grandma’s cookbook. I was disappointed in the way these cookies came out. This recipe makes four dozen and they barely lasted through the night. This is not the recipe from the Quaker Oats box in the 1970's. Why can't you include grams in your recipes? I love this recipe!!! I add butterscotch chips to it! It is a family favorite!!