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