Quaker Oat's Original Vanishing Oatmeal Raisin Cookie Recipe Never Disappoints

 The only oatmeal-raisin cookie recipe you need is the original "Vanishing Oatmeal Cookie" recipe from Quaker.  I follow it as written.  Sometimes I add walnuts, sometimes I don't.  If the raisins are "back-of-the-cupboard" rock hard and old, I soak them in boiling water for about 15 minutes before using; just drain and use as usual.  Here's the recipe:

Quaker Oats Vanishing Oatmeal Cookies 

Ingredients

1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened

3/4 Cup(s) firmly packed brown sugar

1/2 Cup(s) granulated sugar

2 Eggs

1 Teaspoon(s) vanilla

1-1/2 Cup(s) all-purpose flour

1 Teaspoon(s) Baking Soda

1 Teaspoon(s) ground cinnamon

1/2 Teaspoon(s) salt (optional)

3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)

1 Cup(s) raisins

1 Cup chopped walnuts (optional) 

Cooking Instructions

Heat oven to 350°F (375 if you're using convection oven and doing multiple sheets at a time). 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 (add nuts if using); 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.

Note:

Variations: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.