These are by far one of my favorite cookies, and they are so simple to make. Quaker has a recipe for “Vanishing Oatmeal Raisin Cookies” on the inside of the lid of the canister of oats they sell. The recipe calls for raisins, but you can substitute just about anything you want, from craisins to M&Ms. My favorite substitution is Nestle’s butterscotch morsels.
Here’s the original recipe copied from the Quaker Oats website.
- 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
- 1-1/2 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)
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.
Since I’ve made these several times, I’ve altered the directions slightly to make my life easier. And there are a few additional things that I do to ensure that only the best oatmeal scotchies come out of the oven.
As in the original recipe, you will want to preheat your oven to 350°F. Next, combine the flour, baking soda, cinnamon, and salt in a separate medium-sized bowl and set it aside. Tip: Preparing dry ingredients first allows you to easily reuse any measuring cups or spoons. It’s hard to reuse measuring tools that have wet ingredients on them.
Tip: If your butter is not softened, place it in a microwave-safe bowl and nuke it on high for 20-30 seconds. Now it should be soft enough to cream with your mixer. It should only be softened to the point where it still holds its rectangular shape. If it’s a liquid, you’ve softened it a bit too much. If you are using salted butter, you may omit the optional salt. However, if you are using unsalted butter, you may want to put in the optional salt.
Take your stand mixer mixing bowl and combine the butter and the sugars. Mix them until they’re creamy, scraping any loose butter on the sides. Tip: I like to use a stand mixer for this recipe because it will make your life easier when it comes time to add in the oats. Also, I like to use dark brown sugar as it gives the cookies a bit of extra color.
Add in the eggs and the vanilla. You can even do this while the mixer is running to avoid having to turn it off and on a lot.
Find your combined flour mixture and slowly pour it in while the mixer is running. Hopefully, this will prevent a large mushroom cloud of flour and make clean-up a breeze.
Add in the oats while the mixer is running. Once the oats are well blended, turn off the mixer and remove the bowl, scraping (or devouring) any remaining dough from the beaters. Fold in 1 cup of butterscotch morsels. Tip: Mixing the morsels in with the stand mixer may crush them, and no one wants that. They taste much better whole.
I like to use my hands to form the dough into balls, but if you’re not about that, using two spoons to form the balls works just as well. Tip: If you’re using rectangular cookie sheets, placing the dough balls in the pattern shown allows you to fit more cookies on the sheet.
Cooking times may vary depending on oven and dough ball size, so start off with the 8-10 minutes recommended by Quaker. Cook until light brown. Tip: For evenly baked cookies, rotate the cookie sheets a half turn halfway through the baking time. If you have more than two sheets in the oven at once, rotate them a half turn and move the top sheet to the bottom and the bottom sheet to the top.
Once your cookies are light brown on the top and sides, it’s time to take them out. Although Quaker recommends you cool them thoroughly, I think they are best enjoyed warm. I recommend waiting the one minute while they cool on the cookie sheet before devouring. Enjoy.
For a batch of 48 cookies:
Serving Size: 1 cookie
Fat: 5.3 g
Saturated: 3.3 g
Trans: 0 g
Cholesterol: 17.6 mg
Sodium: 57.2 mg
Carbs: 12.9 g
Fiber: 0.6 g
Sugars: 6.7 g
Protein: 1.3 g
Vitamin A: 2.5%
Vitamin C: 0%