Vanishing Oatmeal Raisin Druckers

I have fond memories of oatmeal raisin cookies. My mom used to make them for my Grandpa, mailing them to Arizona in a beat-up cardboard box, original mailing labels blacked-out with a Sharpie. I also think they justify eating cookies for breakfast, since they are so wholesome and oaty.

Cream cheese frosting in the middle?! Now THERE'S a good idea!

This recipe comes courtesy of the good folks at Quaker, but I find the recipe on their website slightly suspect, so I used the one on the inside lid of the canister. I also substituted 1 1/2 cups chocolate chips for the raisins, and called them Cowboy Cookies. (Laura Bush adds coconut to hers and makes ’em Texas sized. Yee haw!) I love the cinnamon/chocolate combo!

Want to make these lumpy, bumpy brown cookies look presentable? Here's how.

I tend to employ a half margarine/half butter ratio for cookie baking, because it seems to create the optimum balance between chewy and crunchy. (Margarine chewy, butter crunchy. C is for cookie. It good enough for me.) For these, I used all butter and they were still chewy little belly-bombers, heavy and satisfying.

So I say yippie yo, you know this kid? Rustle up some of these here cow pies next time you’re in the kitchen.

Vanishing Oatmeal Raisin Cookies

1/2 cup (1 stick) plus 6 T butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt (optional, go easy if you use salted butter)
3 cups oats (quick or old-fashioned, uncooked)
1 cup raisins

Heat oven to 350•. In large bowl, beat butter and sugars on medium speed of an 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 sheet. (I use parchment paper.) Bake 8-10 min or until lightly golden brown. Cool 1 minute on cookie sheets, remove to wire rack, cool completely. Store tightly covered. Makes 4 dozen.

For bar cookies: press dough onto bottom of ungreased 13×9″ baking pan. Bake 30-35 minutes. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.

Variations: Stir in one cup chopped, toasted nuts. Substitute one cup semi-sweet chocolate chips or M&Ms for raisins.


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