Sometimes things are perfect just the way they are. These things, though few-and-far-between, require no tweaking, no adaptations, no unique twist. These things, according to me include; puppy breath, kittens, fresh tomatoes, mittens, Sam Adam’s Boston Lager, and the recipe for Vanishing Oatmeal Raisin Cookies. This recipe isn’t buried on page 76 of a Gourmet Magazine. It isn’t one a Martha’s ‘Good Things’, it isn’t even from someone’s sweet little Nana. This recipe is right there on the top of the Quaker Oatmeal container. Yup, some things that may seem to-good-to-be-true, really aren’t. Rejoice!
Of course, despite the fact that these cookies require no tweaking, they are still open to customization. This customization may be a result of personal preference, allergies, or even, a peculiarly stocked pantry. My pantry dictated my changes, with delicious results. Instead of raisins, I chose dried organic cranberries, Ghiradelli White Chocolate Morsels, and Heath Toffee Chips. The foundation was the same, a chewy, hearty oatmeal bed, only livened up, a la Josey. Trust me though, the raisin version is scrumptious too!
Vanishing Oatmeal Raisin Cookies
adapted from Quaker Oatmeal
1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins
Heat oven to 350 degrees F.
Beat together margarine and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet.
*A la Josey
In place of raisins add: 1/2 cup dried cranberries, 1/2 cup white chocolate chips/morsels, 1/4 cup toffee bits.