Ken says: “My mother used to make these cookies all the time using the recipe on the side of the Quaker Oats box (with a few changes). Then Quaker changed the recipe that they put on the side of the box — this is what she thinks the old one was, including her modifications (no cinnamon, and 2 cups of raisins instead of one). I copied the text from Quaker Oats and then made the changes.”
- 1-1/4 cups (2-1/2 sticks) margarine or butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3 cups oats (quick or old fashioned, uncooked)
- 2 cups raisins
- Heat oven to 375Â°F. In large bowl, beat margarine and sugars until creamy.
- Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
High Altitude Adjustment: Increase flour to 1-3/4 cups and bake as directed