Original Quaker Oats Vanishing Oatmeal Raisin Cookies

This is the original Quaker Oats Vanishing Oatmeal Raisin Cookie recipe. Soft, chewy, and packed with oats and raisins, these cookies live up to their name.

I’ve been making these cookies for decades and noticed that newer Quaker Oats canisters use less butter and brown sugar. The top image shows the vintage recipe, and the bottom shows the recipe from a brand new canister.

---

What You’ll Need:

• 1 cup butter, softened (2 sticks)
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups old-fashioned oats
• 1 cup raisins

---

How to Make Them:

1. Preheat oven to 375°F.
2. Cream butter and sugars until smooth. Beat in eggs one at a time, then stir in vanilla.
3. In a separate bowl, mix flour, baking soda, cinnamon, and salt. Blend dry ingredients into butter mixture.
4. Stir in oats and raisins. Drop spoonfuls onto ungreased or parchment lined baking sheets, 2 inches apart.
5. Bake 10–12 minutes until edges are lightly golden. Cool on baking sheet briefly, then transfer to a wire rack.

---

Tips:

• Use a cookie scoop for uniformly sized cookies.

• Not a raisin fan? Dried cherries, cranberries or blueberries also work great.

• Soak raisins in orange juice or orange liqueur for extra flavor.

---

Tried these original Quaker Oats Vanishing Oatmeal Raisin Cookies? Leave a rating or review to let us know how they turned out. You may also enjoy our Big & Buttery Chocolate Chip Cookies or M&M Oat Shortbread Bars.

Original Quaker Oats Vanishing Oatmeal Raisin Cookies

Ingredients

• 2 sticks butter, softened
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups old-fashioned oats
• 1 cup raisins

Instructions

1. Preheat oven to 375°F.
2. Cream butter, white sugar, and brown sugar until smooth. Beat in eggs one at a time, then stir in vanilla.
3. In a separate bowl, mix flour, baking soda, cinnamon, and salt. Blend dry ingredients into butter mixture.
4. Stir in oats and raisins. Drop spoonfuls onto ungreased or parchment lined baking sheets, 2 inches apart.
5. Bake10 to 12 minutes until edges are lightly golden. Cool on baking sheet briefly, then transfer to a wire rack.

Notes

Source: Quaker Oats cannister (original recipe)

Recommended Products

Wilton Cookie Scoop

Reynolds Parchment Paper

USA Pan 15x10x1

Original Quaker Oats Vanishing Oatmeal Raisin Cookies

cookies,

American