I'm guessing Vanishing Oatmeal Cookies got their name because these chewy oatmeal raisin cookies don't stick around long once they're made! The original recipe is from the back of the Quaker Whole Oats oatmeal box, and it's one of my favorite chewy cookies.
Quick Summary:
- Makes 3½ dozen cookies with crisp edges and chewy centers, baking 8 minutes per batch.
- Tips for softening the butter, baking in batches, and plumping the raisins.
- Substitutions and variations to make them your own.
- Only 92 calories per cookie.
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Key Ingredients
Unsalted butter: This should be at room temperature, soft enough to press your finger into the stick and leave an indent.
Light brown sugar: This helps make these cookies chewy with a caramelized flavor. You can also use dark brown sugar if you prefer.
Ground cinnamon: Adds a touch of flavor.
Oats: Old fashioned (whole) oats or quick oats both work, so use whatever you have on hand.
Raisins: Any type of raisin works. I've used both Thompson and Golden raisins.
How to Make Vanishing Oatmeal Cookies
Cream the butter and both sugars, then beat in the eggs and vanilla. Whisk the dry ingredients together in a separate bowl, mix them in, and stir in the oats and raisins. Scoop the dough by the tablespoon onto a parchment-lined baking sheet, bake until light golden brown, and cool on a wire rack.
Substitutions
- Dried cranberries: use them in place of the raisins for a little tartness.
- Nutmeg: swap it for the cinnamon for a warmer spice flavor.
- All brown sugar: use all brown sugar and leave out the white for an even chewier cookie with more caramel flavor.
Variations
- Add any combination of the following mix ins: candy-coated chocolate pieces, semisweet chocolate chips, white chocolate chips, or butterscotch chips.
- Make bar cookies instead of drop cookies. Press cookie dough into a 13 x 9 inch baking pan that has been sprayed with non stick cooking spray. Bake for 35 minutes, or until golden. Cool completely and cut into 24 bars.
How to Store Vanishing Oatmeal Cookies
Store cookies in an airtight container on the counter up to 1 week and in the freezer up to 3 months.
Top Tips
- To soften the butter, place the stick in the microwave and heat in 10 second intervals. Depending on how cold the butter is, it can take anywhere from 10-20 seconds.
- I recommend a large baking sheet so you can bake more cookies at once. Depending on how many cookies fit, they may need to bake in 2-4 batches.
- Use a 1 tablespoon cookie scoop for evenly sized cookies.
Serve with...
The best way to enjoy these cookies is with a glass of cold milk, hot tea or coffee. You can also make an ice cream sandwich with my homemade vanilla bean ice cream.
You May Be Wondering
You don't have to soak the raisins before adding them to the cookies. If you want plumper raisins, cover them in hot water and soak them for 15 minutes. Drain the water before adding the raisins to the dough.
More Oatmeal Cookie Recipes to Try
Nanny's Soft Oatmeal Cookies is another cookie recipe studded with raisins but is old fashioned style with a soft and tender inside!
Fans of bakery style cookies will love these Oatmeal Raisin Walnut Cookies.
Try these Peanut Butter Oatmeal Cookies for the peanut butter lover in your life.
These No Bake Cookies are always a favorite of chocolate lovers! If you want one with no chocolate, try my Peanut Butter No Bakes.
The last word
The original recipe from Quaker Oats indicates you will get 4 dozen cookies. However, every time I have made this recipe I only get 42 cookies. Nutrition calculations are done on my own personal results.
When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating and comment below to let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Vanishing Oatmeal Cookies
Equipment
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Ingredients
- ⅔ cup unsalted butter softened
- ¾ cup firmly packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups oatmeal quick or regular
- 1 cup raisins
Instructions
- Heat oven to 350 degrees. Line a large cookie sheet with parchment paper and set aside.
- In a large bowl, beat butter and sugars on medium speed with an electric mixer 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 by rounded tablespoons onto prepared cookie sheet. Bake 8 minutes (per batch) or until light golden brown.
- Cool on wire rack.
Rachael Yerkes says
I think we all have days like that in the kitchen. I feel ya. But boy do those cookies look yummy. I can see why Grumpy wants them! I do too.
Erica S (EricasRecipes.com) says
I do love oatmeal cookies so! Especially chewy ones fresh from the oven. This post brings back childhood memories thanks so much for sharing!
Patsy says
I've made these cookies and they really are perfect as is! Sorry to hear you had a rough cooking day... but, keep in mind we've all had them and once the day is gone, we are back to what we do best!
Matt @ FaveHealthyRecipes says
This recipe look great! I would love it if you linked up this post to my blog hop for a chance to win a cookbook prize package: http://ow.ly/aj76a
Pegasuslegend says
wow those look great! love the photo on twitpics... reposted it twice lol great shot!
Peggy Clyde says
I have always loved these cookies. I'm sorry your day was full of cooking problems. Thanks for sharing your recipes.
Shelby says
Its a better day today Peggy! 🙂 I guess everyone has their days and yesterday was certainly one of those days for me!
Di says
These are my favorite oatmeal cookies, too. And whenever I take them somewhere, they really do "vanish" really quickly. =)
Shelby says
🙂 They have already disappeared here! I took them over to our neighbors last evening where we all sat outside visiting and eating cookies! ha!