The holiday season always makes me nostalgic. It reminds me of being in my grandmother’s kitchen watching holiday movies and baking on chilly winter days. Most of what I know about cooking and baking I learned from her. Some of my best memories are of her and I in that kitchen baking and laughing.
As the weather gets colder and the days get shorter. I start thinking about those afternoons in the kitchen with grandma and I start to crave the oatmeal cookies she would always make for me. Every time I have an oatmeal cookie I think about her.
A few weeks ago while I was home for a visit, I got the opportunity to spend the afternoon baking with my grandmother. Of course we ended up making her famous oatmeal cookies. In the spirit of full disclosure, this recipe is not my grandmother’s recipe. It is her recipe in the sense that she uses it every single time to make these cookies. It is not her recipe in the sense that she developed it.
This oatmeal cookie recipe is famous in its own right because it is the oatmeal cookie recipe off the box of Quaker Oats. It’s called the Vanishing oatmeal cookie, the title is accurate. These cookies are so good and they are gone sometimes before the day is over.
These cookies are the perfect cookie to bake on a cold afternoon with a good holiday movie playing in the background. I make them every time I need a little taste of home.
This cookie is really easy to make and doesn’t require a stand mixer. I used a standard hand mixer and a spoon. As with most cookies this one starts with creaming the butter with the white and brown sugar.
In a separate bowl I mixed together the dry ingredients, flour baking soda, salt and ground cinnamon.
Once the butter and sugars are creamed I added the eggs and vanilla and mixed them until combined.
Now it’s time to add the dry ingredients to the wet ones. I slowly incorporate the dry ingredients a little at a time. While I man the hand mixer my grandmother added the dry ingredients
Once the dry and wet ingredients are mixed together, time to add the oats, raisins and nuts. The recipe doesn’t call for the addition of nuts. However, my grandmother being the good Texan she is, always finds away to incorporate pecans into most of her desserts. I must say the cookies aren’t as good without them.
If you want to make your cookies more festive you can swap the raisins for dried cranberries and add some white chocolate chips. This cookie is very versatile you can customize to fit your taste. Once I’ve mixed in the nuts, raisins and oats, I place a tablespoon of dough onto the baking sheet and back for about 8 minutes.
I let them cool on the pan for about five minutes, then move them to a plate and watch them disappear. These cookies are so good warm out of the oven, that I have to fight the urge to eat them straight out of the oven. Because the cookies have oats, raisins and nuts they’re basically health food right?! So, don’t feel guilty if you have one or three. They are called vanishing oatmeal cookies after all.
Thank you Grandma for the cookies and the memories!
1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
3/4 Cup(s) firmly packed brown sugar
1/2 Cup(s) granulated sugar
1 Teaspoon(s) vanilla
1-1/2 Cup(s) all-purpose flour
1 Teaspoon(s) Baking Soda
1 Teaspoon(s) ground cinnamon
1/2 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.