Original Quaker Oatmeal Raisin Cookie Food

ORIGINAL QUAKER OATMEAL RAISIN COOKIE RECIPE

Steps:

• Please read post above for detailed tips and tricks.
• In the bowl of an electric mixer beat butter, brown sugar, and granulated sugar until creamy.
• Add eggs and vanilla, beat well. Stop mixer and scrape sides of the bowl. Mix again to combine.
• In another bowl, combine sifted flour, soda, cinnamon, and salt.
• Turn the mixer to low and slowly add flour and oats. Stop mixer and scrape sides. Add raisins and mix until combined.
• Tightly cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour. You can refrigerate up to 24 hours if you prefer.
• When you're ready to bake. Preheat the oven to 350°F.
• Place a Silpat silicone mat on a half sheet pan.
• I used 1/3-cup spring-release scoop to make uniform balls of cookie dough and placed them on the silicone mat. Do not flatten the dough.
• Bake at 350°F for 12 to 14 minutes depending on how crunchy or chewy you want them. The top of the cookies will change from 'shiny' to 'matte' when they're cooked in the center. Watch the edges for the degree of brown/crisp that you want. They will firm up some as they cool.
• Allow cookies to cool on the baking sheet for about 3 to 4 minutes before removing and transferring to a wire rack to finish cooling.
• Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

QUAKER VANISHING OATMEAL RAISIN COOKIES

Steps:

• 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.
• This recipe is made available as a courtesy by the Quaker Oats Company, a registered trademark of PepsiCo.

VANISHING OATMEAL RAISIN WALNUT COOKIES

Steps:

• Heat oven to 350 degrees.
• Beat together margarine and sugars until creamy.
• Add eggs and vanilla; beat well.
• Add combined flour, baking soda, cinnamon and salt.
• Mix well.
• Stir in oat, raisins, and walnuts.
• Mix well.
• Drop by rounded tablespoonfuls onto ungreased cookies sheet.
• Bake 10-13 minutes or until golden brown.
• Cook on cookie sheet and remove to wire rack.
• Makes about 4 dozen cookies.

QUAKER'S ORIGINAL 1955 OATMEAL COOKIES

Steps:

• Sift first five ingredients. Cream shortening and sugar; add eggs; beat until smooth.
• Add dry ingredients in small amounts alternatively with milk. (You may do this by hand.).
• Stir in last three ingredients. Drop by teaspoonful onto greased cookie sheets. Bake at 350 deg. until golden.

OATMEAL RAISIN COOKIES

Steps:

• 1. Heat oven to 350 degrees. In a large bowl, beat butter, Crisco, and sugars on medium speed of electric mixer until creamy. Add in the eggs and vanilla; beat until well incorporated. Add in the flour, baking soda, cinnamon and salt; mix well. Stir in the oats and raisins until combined.
• 2. Drop dough by rounded tablespoonful's onto parchment lined cookie sheets. (You can also use a cookie scoop).
• 3. Bake 11-12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store in a air tight container. These freeze well too.