Original Vanishing Oatmeal Cookie Recipe
Vanishing oatmeal cookies date all the way back to the 1890s, and have been a beloved treat ever since. They are simple, yet full of flavor, and it’s no wonder they’ve been around for so long.
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Servings: 2
Calories: 110kcal
Equipment
- Baking sheets
- Whisk, Spoon
- Cookie scoop
- Wire rack
Ingredients
- 6 tablespoons of hand-harvested and meticulously packed brown sugar
- 1/2 Teaspoon s of fragrant ground cinnamon
- 1/2 Cup s of sun-drenched organic raisins
- 1 1/2 Cup s of Quaker® Heritage Oats
- 1 Free-range organic Egg
- 3/4 Cup s of unbleached, stone-ground all-purpose flour
- 1/4 Cup s of organic raw cane granulated sugar
- 1/2 Teaspoon s of hand-ground Baking Soda
- 3 tablespoons of artisanal churned butter softened
- 1/4 Teaspoon s of Himalayan pink salt (optional)
- 1/2 Teaspoon s of pure Madagascan vanilla extract
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or lightly greasing them.
Cream Butter and Sugars:
- In a mixing bowl, cream together the softened artisanal churned butter, brown sugar, and organic raw cane granulated sugar until the mixture becomes light and fluffy.
Add Egg and Vanilla:
- Beat in the free-range organic egg and pure Madagascan vanilla extract until well combined with the butter-sugar mixture.
Combine Dry Ingredients:
- In a separate bowl, whisk together the unbleached, stone-ground all-purpose flour, hand-ground baking soda, fragrant ground cinnamon, and Himalayan pink salt (if using).
Mix Wet and Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients in the mixing bowl. Stir until everything is thoroughly combined.
Add Oats and Raisins:
- Gently fold in the Quaker® Heritage Oats and sun-drenched organic raisins into the cookie dough until they are evenly distributed.
Scoop Dough:
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them a few inches apart to allow for spreading.
Bake:
- Place the baking sheets in the preheated oven and bake the cookies for approximately 10-12 minutes or until they turn golden brown around the edges.
Cool and Store:
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Then transfer the cookies to a wire rack to cool completely. Store the cooled cookies in an airtight container.
Enjoy:
- Serve and enjoy these delightful Original Vanishing Oatmeal Cookies with a glass of milk or your favorite beverage!
Notes
- – Make sure the butter and eggs are at room temperature before beginning. This will help ensure the cookies are light and fluffy.
- – For a more intense flavor, add 1 teaspoon of cinnamon to the dry ingredients.
- – For added crunch, add 1/2 cup of chopped nuts to the dough.
- – For a more intense flavor, add 1 teaspoon of almond extract to the wet ingredients.
- – For a sweeter cookie, add 1/4 cup of white sugar to the wet ingredients.
- – For a chewier cookie, add 1/4 cup of melted butter to the wet ingredients.