vanishing oatmeal craisin cookies

If you need a quick cookie to throw together for lunch boxes or after school snacks, these are really good.  I saved this recipe a long time ago from the inside top of a Quaker Rolled Oats container.  The original recipe called for raisins, but I think Craisins have more flavor; a little sweet, a little tart.  They’re a nice contrasting taste with the brown sugar and cinnamon.  The finished cookie baked up moist and chewy and,  honestly, a little bit hard to resist.  Whoever wrote the recipe wasn’t kidding about the “vanishing” part.  Enjoy!


Vanishing Oatmeal Craisin Cookies


  • 1/2 lb unsalted butter, softened
  • 1 c firmly packed brown sugar
  • 1/2 c granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 c all-purpose flour, sifted
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt (optional)
  • 3 c quick cooking oats, any brand, uncooked
  • 1 c Craisins


  1. Pre-heat oven to 350°.
  2. Beat together butter and sugars until creamy.
  3. Add eggs and vanilla; beat well.
  4. Add combined flour, baking soda, cinnamon and salt; mix well.
  5. Stir in oats and Craisins; mix well.
  6. Drop by rounded tablespoonfuls onto ungreased cookie sheet and bake 10 to 12 minutes, or until golden brown.
  7. Cool 1 minute on cookie sheet and remove to wire rack.  (Makes 4 dozen cookies).

Baker’s Notes:  I halved the recipe.  Seriously…nobody needs 4 dozen cookies! 


4 responses

    • First, the cookies are good, although Kat poo-poo’ed the Craisins. Geez….I can’t win.

      Second, let me take a look back in my settings to see where I found the spot to add the tweet button. I’ll post it over on your blog when I have it. It wasn’t that hard, as I recall…but, at the moment, I can’t recall. 🙂

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