I’m sharing my version of Vanishing (Steel Cut) Oatmeal Cookies recipe. After the year end holidays with all the seasonal cakes, cookies and desserts, this cookie recipe is an easy one that you can feel good about making for your family. Quaker Oats Vanishing Oatmeal Raisin cookie recipe is a classic, and there are so many variations online. I made this batch with steel cut oatmeal.
Steel cut oats are rich in soluble dietary fiber, with a 1/4-cup serving containing 2 grams, and providing 15 percent of the recommended daily allowance of fiber. To prepare it for my version of this cookie recipe, I covered the steel cut oats with boiling water, stirred in the raisins and set it aside while I gathered all the other ingredients.
I also added walnuts to my recipe. Other than using steel cut oats, and walnuts, mine is pretty close the Quaker Oats recipe.
It’s always important to set up your mise en place. Here you see my butter, eggs, vanilla, white and brown sugar, flour, baking soda, salt and walnuts.
I added a bit more flour until the dough was the consistency I wanted. You just drop the dough by the spoonful onto a ungreased cookie tray and bake for 8-10 minutes in a pre-heated 350 degree oven.
I got several dozens cookies from this recipe. I would have gotten more, but I have a bad tendency of making them bigger as I progress. Argh! 😕
Try NOT to do that! Keep them the same size so they will bake evenly.
To keep them moist I place them in a container and line the rows with parchment paper.
Enjoy them with a nice glass of milk. 🙂
- ½ Cup(s) (1 stick) plus 6 tablespoons butter, softened
- ¾ Cup(s) firmly packed brown sugar
- ½ Cup(s) granulated sugar
- 2 Eggs
- 1 Teaspoon(s) vanilla
- 1-1/2 Cup(s) all-purpose flour
- 1 Teaspoon(s) Baking Soda
- 1 Teaspoon(s) ground cinnamon
- ½ Teaspoon(s) salt (optional)
- 3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
- 1 Cup(s) raisins
- 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 rounded tablespoonfuls onto ungreased cookie sheets.
- 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.