QUAKER OATS OATMEAL RAISIN COOKIES RECIPES

Steps:

• About 15 minutes before you start your cookie dough, pour water to cover the raisins completely. Let soak and be sure to drain the liquid of before putting them into the dough.
• Preheat oven to 375 degrees.
• In a large mixing bowl, beat the butter on high speed for 2-3 minutes until soft.
• Add the sugars, baking powder, baking soda, and spices and beat again for a minute or two, until thoroughly combined.
• Add eggs one at a time, beating thoroughly after each one.
• Add the vanilla and molasses and give it a quick mix.
• Add as much flour as you can with the mixer and then use a wooden spoon to add the rest.
• Stir in the oats and raisins.
• Put the bowl into the fridge and let chill for at least 15 minutes. Try for 30 minutes.
• Put 1/4 cup of dough on to ungreased cookie sheet -- 9 cookies to a sheet.
• Bake for 15-18 minutes at 375 degrees. Bake just until the edges are set. The center will still be a bit soft. 
• Let cool. Store in air-tight container with a piece of bread (helps keep them soft!)

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
• Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.