More About Vanishing Oatmeal Raisin Cookies
Prep Time: 15minutes minutes Cook Time: 10minutes minutes Servings: 24 cookies Calories: 183kcal
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢3/4 cup butter plus 2 tablespoons softened
▢3/4 cups brown sugar firmly packed
▢1/2 cup granulated sugar
▢2 large eggs
▢1 teaspoon vanilla Dad uses 2 teaspoons
▢1 1/2 cups all-purpose flour
▢1 teaspoon baking soda
▢1 teaspoon ground cinnamon Dad uses 3 teaspoons
▢1/2 teaspoon salt optional if using salted butter
▢3 cups large flake oats
▢1 cups raisins Dad uses 1 1/2 cups
Instructions
Preheat the oven to 350°F.
In large bowl, beat together the butter and sugars until creamy. Add in the eggs and vanilla then beat until fully incorporated.
Whisk together the flour, baking soda, cinnamon and salt in a medium bowl. Add into the butter mixture, mixing in completely.
Add in the oats and raisins and stir in by hand.
Drop rounded tablespoonfuls of dough onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown.
Cool the cookies for 5 minutes on the cookie sheets; then remove to wire rack. If you move them too soon they will fall apart!
Cool them completely in the rack. Store in a closed container at room temperature, or freeze them in a closed container for up to 3 months. (if they last that long, they won't.)
Notes
The additions in italics above in the recipe card beside the ingredients are the ones that my Dad has changed. Try them for the best version of these cookies!
Nutrition
Calories: 183kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 161mg | Potassium: 110mg | Fiber: 1g | Sugar: 10g | Vitamin A: 195IU | Vitamin C: 0.3mg | Calcium: 19mg | Iron: 1.1mg
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢3/4 cup butter plus 2 tablespoons softened
▢3/4 cups brown sugar firmly packed
▢1/2 cup granulated sugar
▢2 large eggs
▢1 teaspoon vanilla Dad uses 2 teaspoons
▢1 1/2 cups all-purpose flour
▢1 teaspoon baking soda
▢1 teaspoon ground cinnamon Dad uses 3 teaspoons
▢1/2 teaspoon salt optional if using salted butter
▢3 cups large flake oats
▢1 cups raisins Dad uses 1 1/2 cups
Instructions
Preheat the oven to 350°F.
In large bowl, beat together the butter and sugars until creamy. Add in the eggs and vanilla then beat until fully incorporated.
Whisk together the flour, baking soda, cinnamon and salt in a medium bowl. Add into the butter mixture, mixing in completely.
Add in the oats and raisins and stir in by hand.
Drop rounded tablespoonfuls of dough onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown.
Cool the cookies for 5 minutes on the cookie sheets; then remove to wire rack. If you move them too soon they will fall apart!
Cool them completely in the rack. Store in a closed container at room temperature, or freeze them in a closed container for up to 3 months. (if they last that long, they won't.)
Notes
The additions in italics above in the recipe card beside the ingredients are the ones that my Dad has changed. Try them for the best version of these cookies!
Nutrition
Calories: 183kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 161mg | Potassium: 110mg | Fiber: 1g | Sugar: 10g | Vitamin A: 195IU | Vitamin C: 0.3mg | Calcium: 19mg | Iron: 1.1mg
Did you know you can follow any of our 175 Special Interest calendars and stay informed better than ever before? See them here. You can also create your own public or private calendar here. Post events to your calendar and ours at the same time! Terms and conditions may vary based on the policies of your local Town Planner publisher.
To learn more, watch our intro video!