Oatmeal Raisin Cookies III

Yes, my third, um oops--fourth-- attempt at oatmeal raisin cookies in the last six months. That's not that much, is it? I love those things, and finally found my favorite (although the ones with brown butter glaze are probably tied...) We had to make a big order of cookies that a teacher ordered, so we went with the classics: chocolate chip, oatmeal raisin, snickerdoodle, and chocolate. They are all packaged up and probably just about to get consumed as I type...



This recipe comes from Quaker themselves. I'm glad the people that produce the oatmeal also provide a great recipe!

Oatmeal Raisin Cookies

From Quaker
4 dozen; ready in 45 minutes

½ lb. butter, softened
1 c firmly packed brown sugar
½ c sugar
2 eggs
1 t vanilla
1 ½ c all purpose flour
1 t baking soda
1 t ground cinnamon
½ t salt
3 c old fashioned oats, uncooked
1 c raisins

Heat oven to 350 F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. (Refrigerate for about an hour if you have time; I always think this turns out better cookies)
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.