Vanishing Oatmeal Raisin Cookies

Vanishing Oatmeal Raisin Cookies
Source: Quaker Oats
Our Rating: 5/5

I grew up with my mom making such delicious oatmeal raisin cookies, and since they are such a memory I don't typically mess with them.  The recipe she used and that I still use today, is actually the one from the lid of the Quaker Oats tin.  Some things are just timeless and great the way they are.

I pretty much always have the things to make these cookies on hand, so they are great to whip up in a pinch.  When I don't want a whole batch of cookies, I'll stick the extra dough drops in the freezer.  They hold up great and can be baked right from frozen :) 

I love using a cookie scoop for two reasons.  One, it is easier.  Two, I get equally sized cookies without really trying!  Equal sizes = even baking so it's something I highly recommend.  These cookie scoops are OXO Good Grips and not too expensive so they are a good investment if you plan to make a lot of cookies this holiday season.  I use the small one most frequently, but have all three sizes. 

I froze most of this recipe for later so they can be fresh for cookie trays and boxes for shipping.  Since this isn't going in the oven, you can shove a bunch of cookie drops onto the pan.  Just make sure they don't touch so they freeze separately. After they are frozen solid, move them to a freezer bag for long-term storage. 

Bake a little, or bake a lot!  They are sure to vanish quickly once they are made :) For a fun twist, you could also use craisins instead of raisins!