Magrit's Vanishing Oatmeal Cookies

Author Lorraine Witte

Yield: about 4 dozen cookies

Adapted from: Lorraine's friend Magrit


You've probably seen a similar title on a Quaker Oats canister. This version is an old one—altered by Quaker several times over the years—with changes (no cinnamon! fewer raisins! less soda! nuts!) from Lorraine's friend Magrit, who she met at the YMCA. A good recipe is meant to be shared!


Ingredients

2 sticks (8 oz.) unsalted butter, at room temperature

1 packed cup brown sugar

½ cup sugar

½ teaspoon salt

1 teaspoon vanilla extract

2 eggs, at room temperature

1½ cups all-purpose flour

½ teaspoon baking soda

3 cups Quaker old-fashioned oats

¾ cup raisins

¼ cup nuts, optional

Directions

Heat the oven to 350℉.
Cream together the butter, sugars, salt and vanilla. Add the eggs, one at a time, mixing to incorporate fully after each.
Stir in the flour, baking soda and oats. When no dry areas of flour remain, stir in the raisins and nuts, if using. Stop stirring as soon as they're well dispersed.
Drop the batter by rounded tablespoonfuls onto ungreased sheet pans. Bake 11-13 minutes or until golden brown. Cool for one minute on the pans, then transfer to racks to cool fully. For bar cookies, bake 30-35 minutes in an ungreased 13×9 inch metal or Pyrex baking pan.