Friday, August 31, 2012

Vanishing Oatmeal Cookies

Recipe inside the lid

I got this recipe from the inside of a thing of oatmeal, and wanted to share it. And yes, this is finally a vegetarian recipe!

Just to be 100% clear: Everything else I've shared before has been something I've thought up myself, but I got this recipe from the inside of a Quaker oatmeal container.


1/2 cup (1 stick) plus 6 tbsp butter, softened
*NOTE: I only noticed the additional 6 tbsp...oops...
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
*NOTE: I used salt
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins


Before I did anything else, I cooked the raisins on stove top with some rum. It's just like sauteing something, except with rum.

It's not in the recipe really, but I wanted to do it. :)

Raisins on stove top

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. (I used a lower speed.)

Sugars (white sugar is hiding in there!) and butter

Add eggs and vanilla; beat well.

...added eggs...

Add combined flour, baking soda, cinnamon and salt; mix well.

...added more stuff...

(I was cooking at my parent's place, and was using my mom's KitchenAid thingy to mix everything up. Although I prefer to do things by hand, I've got to admit that the KitchenAid thingy made it much faster.)

KitchenAid thingy

Add oats and raisins; mix well.

About to be mixed

Drop dough by rounded tablespoons onto ungreased cookie sheets.

About to be cooked

Bake 8-10 minutes or until light golden brown.


They're called Vanishing Oatmeal Raisin Cookies because they're supposed vanish really quickly. And believe me, they do.

Random tidbit: I think they're better uncooked than cooked, though that's not very smart due to potential salmonella food poisoning.

Another random tidbit: Raw brown sugar may make the taste buds orgasm. =D


Carrie said...

I've always wanted to try that recipe! lol. Kyle's not a big fan of raisins (or oatmeal, for that matter), or I would probably have made these by now... The rum in the raisins sounds like an awesome idea. Maybe I'll try that out in a batch when we're home on leave next, so I won't have to eat them all myself. ;)

Debra She Who Seeks said...

I like your idea of sauteing the raisins in rum. I wonder what they would be like "plumped" in rum. That's when you just let them soak in rum for 5-10 minutes -- they absorb the rum, plump up and their raisony wrinkles disappear. I wonder if the cookies would have a stronger rum flavour? Assuming that's what you're after, of course.

Sarita Rucker said...

Carrie -- They're definitely good. Maybe you can find people to share them with.

Debra -- I was after some flavor, with limited success. And the flavor was gone after cooking (though I tried to ignore that fact). I'll have to try plumping. Thanks for mentioning it! :)