The name says it all. This is the classic Quaker Oats oatmeal raisin cookie recipe — the one that has appeared on the back of the oatmeal canister since the 1950s and become one of the most-made cookies in American kitchens. Creamed butter and brown sugar give them a deep, caramel-like sweetness; quick oats keep the texture chewy rather than dense; and the raisins plump up as they bake. Mary April’s version is faithful to the original. They disappear because they’re that good.
Ingredients
1 c (2 sticks) butter, softened
1 c firmly packed brown sugar
½ c sugar
2 eggs
1 tsp vanilla
1½ c flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
3 c quick-cooking oatmeal
1 c raisins
Instructions
Preheat oven to 350°F.
In a large bowl, beat the butter and both sugars together until creamy.
Add the eggs and vanilla; beat well.
In a separate bowl, combine the flour, baking soda, cinnamon, and salt.
Add the flour mixture to the butter mixture and mix well.
Stir in the oats and raisins; mix well.
Drop by rounded tablespoonfuls onto an ungreased cookie sheet.
Bake at 350°F for 10–12 minutes, or until golden brown.
Cool on the cookie sheet for 1 minute, then transfer to a wire rack.
Cool completely. Store in an airtight container.
Why they vanish: The brown sugar to white sugar ratio (2:1) keeps these chewy and moist for days — if they last that long. For extra chewy cookies, slightly underbake them and let them finish on the hot pan.
