Vanishing Quaker Oats Oatmeal Cookies

For a recent Parents as Teachers monthly Family Connection, the Abilene High School Culinary Arts class prepared a meal that went along with our November literary theme. The oatmeal cookies were such a hit that I asked their instructor, Deb Farr, for the recipe. Seems that they just used the recipe on the underneath side of the Quaker Oats lid with a couple of exceptions – Deb had them use pumpkin pie spice in the place of the cinnamon and by request, raisins were omitted. Deb’s changes + my notes are included below.

Vanishing Quaker Oats Oatmeal Cookies  Yield: 28 large cookies (using a 3 Tbsp. dipper)

1 cup (2 sticks) margarine or butter, softened (I used one of each . . . as I wanted the flavor of butter but didn’t want them spread out and become as crisp as they often do when made with all butter)

1 cup firmly packed brown sugar

½ cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon pumpkin pie spice (original recipe called for cinnamon) – For a homemade version pumpkin pie spice, go to our MIXES and MORE page

½ teaspoon salt (optional)

3 cups of Quick Quaker Oats

Optional – 1 cup raisins (omitted in both Deb’s cookies, and in mine, too)

1.  Preheat oven to 350° F.

2.  Beat together butter and sugars until creamy.

3.  Add eggs and vanilla extract; beat well.

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

5.  Slowly stir in oats.

6.  Drop by rounded tablespoon onto an ungreased cookie sheets. (I used a 3 tablespoon dipper to make 28 large cookies; I also lined the cookie sheet with a silicon liner.)

7.  Bake 10 to 12 minutes or until golden brown.

8.  Cool 1 minute on sheet, remove to wire rack.

BAR COOKIES: Bake 30 to 35 minutes on ungreased 13 x 9-inch metal pan.  

HIGH ALTITUDE: Increase flour to 1¼ cups.

Note – Generally I make a “slice & bake” refrigerator oatmeal cookie that my niece and I decorate as Santa Cookies. This year, we are going to try using the above recipe instead.

Recipe without photos . . .

Vanishing Quaker Oats Oatmeal Cookies   Yield: 28 large cookies (using a 3 Tbsp. dipper)

1 cup (2 sticks) margarine or butter, softened (I used one of each . . . as I wanted the flavor of butter but didn’t want them spread out and become as crisp as they often do when made with all butter)

1 cup firmly packed brown sugar

½ cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon pumpkin pie spice (original recipe called for cinnamon) – For a homemade version pumpkin pie spice, go to our MIXES and MORE page

½ teaspoon salt (optional)

3 cups of Quick Quaker Oats

Optional – 1 cup raisins (omitted in both Deb’s cookies, and in mine, too)

1.  Preheat oven to 350° F.

2.  Beat together butter and sugars until creamy.

3.  Add eggs and vanilla extract; beat well.

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

5.  Slowly stir in oats.

6.  Drop by rounded tablespoon onto an ungreased cookie sheets. (I used a 3 tablespoon dipper to make 28 large cookies; I also lined the cookie sheet with a silicon liner.)

7.  Bake 10 to 12 minutes or until golden brown.

8.  Cool 1 minute on sheet, remove to wire rack.

BAR COOKIES: Bake 30 to 35 minutes on ungreased 13 x 9-inch metal pan.  

HIGH ALTITUDE: Increase flour to 1¼ cups.