Raisin Oatmeal Cookies

Reader Contribution by Connie Moore
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A cookie is a simple pleasure. It can be as complex as you want or as easy as this recipe which was my father’s favorite cookie. Originally published on oatmeal boxes by Quaker Oats and later by Sun Maid Raisins, it is the ultimate in a sweet, comfort food snack. The dough can be baked right away or held in the refrigerator for a couple of days. Or, if time is short, portion it out and freeze for later baking.

Raisin Oatmeal Cookies

3/4 cup margarine or butter
1 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1 cup flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
3 cups old-fashioned oats
1 cup raisins, soaked and drained (NOTE: Raisins will be softer if soaked in some warm water prior to adding to dough.)

Preheat oven to 350 degrees. Grease cookie sheets.

Cream margarine, sugars, egg and vanilla.

Sift together flour, cinnamon, baking soda.

Add dry ingredients to creamed mixture. Mix well.

Stir in oats and raisins which have been drained.

Drop by tablespoonful onto greased sheets. Bake in middle of oven for 12 to 15 minutes or until set. Remove to wire racks to cool.

NOTE: Margarine will make a softer cookie than butter.

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