Recipe: The Best Oatmeal Cookies Ever!

Why mess with a good thing right?  I’ve been making these Quaker Oats Vanishing Oatmeal cookies for about 10 years now.  And like all good things, they never seem to stay in the cookie jar too long before the HH or the kids snatch them up.

Sometimes I’ll add in chocolate chips, shredded coconut, raisins, dried cherries or chopped nuts to the batter,  it just depends on what I have on hand.

This time around I made naked oatmeal cookies {no extras} and I’m sure by this time tomorrow they’ll all be gone.  If you don’t already have this yummalicious recipe in your files, simply use the “print” button at the bottom of this post.

Quaker Oats Vanishing Oatmeal Cookies By Quaker Oats {Recipe Credit}

1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 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 {15 Cool Uses for Baking Soda}
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old-fashioned, uncooked)


Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of 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 dough by 2 tablespoon cookie scoops onto ungreased cookie sheets {I use silpats}.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Mavis’ Cookie Essentials

Amazon: Cookie Scoops $5.06 & Up
Amazon: Silpat Non-Stick Baking Mats $14.95 & Up

Related posts:

  • Like on FaceBook
  • Twitter
  • Print Friendly and PDF

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Want to get more of this awesome goodness? Sign up here for the newsletter!


    • Deborah says

      I make these with craisins and white chocolate chips, sub applesauce for the 6 T of butter and whole white wheat flour for at least 1/2 the a.p., a little healthier and the difference is not noticable.

  1. Heidi says

    I’ve been making these for years and the name is true. They will be gone in a flash. A tip I learned from my mother in law is to microwave raisins in a bit of water before adding them to the batter. It makes them big and juicy. YUM!

  2. Huey says

    I made these. I was about 1/2 cup short of oatmeal, so I added 1/2 coconut. I used Crasins in part of the mix & dried blueberries & some chopped pecans in the other part. Very tasty!

  3. Lisa C. says

    When I do this with raisin, I put them into a small bowl and then pour boiling water over them and let them sit while I do the rest of the stuff to prep the cookies. then when I am ready I just drain the water out and use them, makes a huge difference in the moistness of the cookies. Hubby likes them soft and not dried out at all.

Leave a Reply

Your email address will not be published. Required fields are marked *