Vintage Quaker Oatmeal Raisin Cookies

This is the final recipe from my cookie kick extravaganza. I saved it for last because it is MR. COWBOY'S FAVORITE COOKIE. When you begin to discuss baking cookies, he perks up and timidly inquires if these will be made. If you want to see a grown man close to tears, tell him no. If you want to see a grown man close to tears, you could also tell him yes. Either way, he'd be so happy or sad that he'd be practically skipping around the house and singing. Alright, this is all a total exageration other than the favorite part.

One of my favorite things about this recipe is how Mr. Cowboy not only loves to eat them, but also loves to help make them. While I did have to convince him not to use margarine in the recipe and constantly have to watch him to make sure that the dough actually makes it into cookies, it is nice to let him take over the kitchen reigns every once in a blue moon. Usually he just gets to play sous chef.

So you might be thinking, why in the world is this called vintage? Because my friends, this is the old school, amazing recipe from the old Quaker oats box. I'm sure the new one is lovely too, but this one is praise worthy. This recipe again comes from the Cowboy family archives - man they just know how to make cookies! And now you will too!





Notes:

• I often substitute the raisins for craisins and it is amazing. You can also make just a plain cookie without any dried fruit or you can add any number of other amazing things such as other dried fruits, nuts, etc. to spice life up a bit.
• For this recipe,  I use the instant or quick cooking Quaker oats. I've never tried to use anything else, but they would probably be equally viable.

Vintage Quaker Oatmeal Raisin Cookies
3/4 c.  butter, room temperature
1 c. brown sugar, packed
1/2 c. sugar
1 egg
1/4 c. water
2 t. vanilla
1 c. flour
1 t. salt
1/2 t. baking soda
3 c. Quaker Oats
1 c. raisins

Preheat oven to 350.

With a hand or stand mixer on high, cream the butter and sugars together in a large bowl. Turn the mixer to low and stir in the water, vanilla, and egg.

Slowly add the flour, salt, and soda into the mixture in batches. Once well incorporated, stir in the oats and raisins by hand until well mixed.

Using a medium ice cream scoop, drop spoonfuls onto greased cookie sheets about an inch apart. These cookies will spread a bit.

Bake 12 to 15 minutes until they have start to set and the bottom has a bit of color.