Vanishing Oatmeal Raisin Cookies Another recipe taken directly off a package. I make oatmeal raisin cookies every year for my mom. I don’t really care for warm raisins myself. I’m pretty generous with the cinnamon and brown sugar and I add walnuts too. I use a cookie scoop and then smoosh them down because my mom likes them crunchie, not soft. Here's the recipe: Ingredients •1/2 cup (1 stick) plus 6 tablespoons butter, softened •3/4 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 Preparation Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of 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 sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Both Missy and Raisin Cookie loved the cat tree I built for them. They loved to nap on the upper shelf. Tortiepoint Himalayan