Vanishing Oatmeal Raisin Cookies

Yesterday morning I decided that I didn't want to go to the gym before work, but I needed something to occupy myself...like bake. I always bake with good intentions, that I'll send them to the hospital for the nurses with Joe or pass them out at work, but then I remember that I didn't like when food was forced upon me so I end up keeping them. At least I threw a few bags in the freezer so there's not so much pressure to Eat. Them. Now.

I'd never made oatmeal raisin cookies before, but they're one of my favorite kind of cookie. I mean, you get your whole grains and fruit in cookie form. Plus they're rarely heavy. I decided to go straight to the source, Quaker Oats, for a recipe, and they didn't disappoint.

Before they go into the hot fiery oven:

I've been accused of making my cookies a little on the large side, so I like to give them room to spread out.

Joe was very pleased to come home to some homebaked goodies, and I enjoyed licking the bowl while making these. They're very chewy, like injure-your-jaw-chewy, and the oatmeal features prominently. Next time I might look for a recipe with a higher flour to oat ratio and add in more raisins since the cookies are a little too oaty. I don't know if that would work though since I haven't quite mastered the chemistry of baking.

Vanishing Oatmeal Raisin Cookies (courtesy of Quaker Oats)

Ingredients
1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins

Directions
1. Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.