I love back-of-the-box recipes because I’m often pleasantly surprised by how simple – and how good – they are. It only makes sense, I guess, that the makers of a product would know a thing or two about how the product tastes best.
Such is the case for the Vanishing Oatmeal Raisin Cookie recipe that Quaker Oats shares on their packaging. It’s hard to improve on such a classic, but over the years just a couple minor changes made this oatmeal cookie even more of a favorite with our family and friends.
These oatmeal cookies have a perfectly delicate crunch and a wonderful chewiness that you just can’t seem to get enough of. The “surprise” ingredient – Chinese Five Spice – balances the sweetness of the cranberries and raisins just enough. It’s always fun to see peoples’ reactions when they taste these cookies for the first time because they can’t quite place the different spices, but they always like the unique flavor.
They’re really, really good with a hot cup of coffee. And because they’re oatmeal cookies, they’re perfectly acceptable for breakfast in my opinion. Who am I kidding… They’re amazing anytime. But consider yourself warned: They definitely “vanish” very quickly, so enjoy them while they last.
- ½ cup (1 stick) + 6 tablespoons butter, room temperature
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla
- 1½ cup unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 heaping teaspoon Chinese Five Spice
- ½ teaspoon fine sea salt (optional)
- 3 cups Quaker® Old Fashioned Oats, uncooked
- ½ cup dried cranberries, heaping
- ½ cup golden raisins, heaping
- Preheat oven to 350°F.
- In a large mixing bowl, cream together the butter, brown sugar and granulated sugar with a mixer. Add the eggs and vanilla, and mix to combine.
- In a small bowl, add flour, baking soda, five spice, and salt (if using) and whisk together, then add to the sugar mixture and mix until well incorporated. Add the oats, cranberries and raisins and combine with a spatula.
- Line cookie sheets with parchment paper. (If possible, use four cookie sheets*)
- Using a small cookie scoop or a tablespoon, drop 12 cookie dough balls onto each cookie sheet.
- Bake for 8 – 10 minutes, and check the cookies. They should be lightly browned, soft (not raw) in the middle. When done, remove from the oven and cool on the cookie sheets for about a minute, and then use a spatula to move them to a wire rack to finish cooling.
- Store in a tightly covered container at room temperature for up to two days, or refrigerate or freeze to keep longer.
Recipe slightly adapted from the Vanishing Oatmeal Raisin Cookies recipe from Quaker Oats
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