Vanishing Oatmeal Raisin Cookies (from the Quaker Oats package)
1/2 pound (2 sticks) margarine, or butter, softened 1 cup firmly packed brown sugar* 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla 1-1/2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon cinnamon (optional) 3 cups Quaker Oats (quick or old fashioned, uncooked) 1 cup raisins
1. Heat oven to 350 degrees (F). 2. Beat together margarine and sugars until creamy. 3. Add eggs and vanilla, beat well. 4. Add combined flour, baking soda, cinnamon and salt; mix well. 5. Stir in oats and raisins; mix well. 6. Drop by rounded teaspoonfuls onto ungreased cookie sheet. 7. Bake 10 to 12 minutes or until golden brown. 8. Cool 1 minute on cookie sheet; remove to wire rack. Makes about 4 dozen cookies
*In place of brown/white sugar, I used 1-1/2 cups white sugar, and 1/8 cup molasses. It seems to require another 1/2 cup of oats, but you know how real cream ice cream feels on your tongue? That's how smooth it is with the molasses. Go ahead! Try! NOW, it's officially Autumn! Love!
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