On the 1st day of baking...

Day 1 -

Brad had been dreaming about Oatmeal Cookies lately, even going so far as picking up the Quaker Oats container (in the supermarket) and telling me that the world's best Oatmeal Raisin cookie recipe was under the lid so we should buy it. He's subtle, eh? Well, not one to resist any baking feat of "worldly" deliciousness, they got chosen as the first days baking. Brad helped me make them, which was fun, and they came out pretty darn well -- once we decided we needed to adjust the oven rack anyhow. The hardest thing may just be getting any left after the 12 days if Brad keeps eating them all!

Quaker Oat's Vanishing Oatmeal Raisin Cookies
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 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins

• Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.


• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.


• Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Notes of Interest:
--- I decided not to add in the raisins as I know a certain amount of people don't particularly care for them. I really wish I had though, I think it would have helped with the slightly baking soda taste in the cookie.
--- Brad says these were good, but they weren't the recipe he remembered -- will have to try the other one on the Quaker Oats website next time. It is slightly different enough (shortening vs. flour, etc.) that it may be just the key.