These soft little wonders are the perfect blend of oatmeal, raisin, and cinnamon your taste buds adore. Perfect for a snack, dessert…maybe even breakfast. There’s oatmeal in it, right? That’s healthy! Actually, to my knowledge, raisins and cinnamon are, too. This can only mean one thing and one thing only–triple healthy!
So today obviously called for celebrating with these yummy cookies. It is the first day of my favorite month of the year– October. October means Fall and Fall means baking amazing things! This time of year, all I want to do is snuggle under a blanket with the windows open (I know, kinda weird) and eat apple-y, cinnamon-y, pumpkin-y anything!
The recipe does not call for pumpkin, but I took it upon myself to put a little left over pumpkin in the last bit of cookie dough. It was just a little over a spoonful and to my delighted surprise, it worked! You can tell they are a little different from the others. They appear thicker, have a little more of a cake-y texture, and of course have a hint of pumpkin.
Psst! Pumpkin season is here!
This recipe actually came from the lid of a Quaker Oats can, as you can see below. They are called “Vanishing Oatmeal Raisin Cookies” for a reason. They will indeed vanish.
Oatmeal Raisin Cookies Be Gone!
Vanishing Oatmeal Raisin Cookies
Ingredients
Yields about 4 dozen
1 c. butter, softened
1 c. brown sugar
1/2 c. granulated sugar
2 eggs
1 t. vanilla
1-1/2 c. all-purpose flour
1 t. baking soda
1 t. cinnamon
1/2 t. salt
3 c. oats (quick or old fashioned, uncooked)
1 c. raisins
Directions
-Preheat oven to 350.
-Whip together the butter and sugars.
-Add eggs and vanilla and mix well.
-Mix flour, baking soda, cinnamon, and salt; mix well into dry ingredients.
-Add the oats and raisins.
-Measure by rounded tablespoonfuls onto an ungreased cookie sheet.
-Bake 10 to 12 minutes or until golden brown.
-Allow to cool for a minute or two on sheet and remove to cool.
Cool, Cut, & Serve 