Vanishing Oatmeal Cookies Recipe -
Vanishing Oatmeal Cookies Recipe

Vanishing Oatmeal Cookies

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"I give these as Christmas gifts and take them to showers. They are a hit every time. Pecans will work, too, if black walnuts aren't available."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat margarine and sugars, until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, salt, and spices. Sift and add to the egg mixture. Stir well.
  3. Grind the raisins up with 1 teaspoon of sugar until they are in small pieces--not mush! Stir in oats, nuts, raisins and mix well, drop by tablespoonful onto ungreased cookie sheet. Bake 10 to 12 minutes or until light brown. Cool 1 minute and remove to wire rack. When cool store in airtight container. NOTE: You can add butterscotch or chocolate pieces in place of the raisins.
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Reviews More Reviews

Most Helpful Positive Review
Jul 06, 2006

I’m giving 5 stars to the original Quaker Oatmeal Cookie Recipe. The original Vanishing Oatmeal Cookie recipe from Quaker Oats is usually found right under the lid of the canister of Quaker Oats. The recipe is exactly the same except for one ingredient the original recipe calls for cinnamon instead of pumpkin pie spice, we think the cinnamon taste much better in the cookies, of course the raisins and nuts are optional that’s up to your taste. If you do use raisins try softening them before you put them in the cookies it keep the texture more moist, I like to make mine a little bigger and don’t over bake them, keep them nice and soft. I always use butter never margarine but that’s also your personal taste.

Most Helpful Critical Review
Jul 05, 2003

I found this to be a very simply recipe which baked into nicely rounded cookies. My husband felt the pumpkin pie spice was too strong. I should note that I used chocolate pieces rather than raisins. I don't know if that change had an effect. Were I to make these again, I'd probably use the raisins.

Nov 23, 2002

I made this cookies a few times and the family members just loved it. But I replaced the pumpkin spice with cinnamon as I find it taste better. We prefer the cookies to be crunchy than chewy so I bake it for an extra 10 min. Is pefect.

Jul 05, 2003

These are BY FAR THE BEST oatmeal cookies that I have EVER eaten! Use the pumpkin pie spice--it's what makes the cookies special!!!!

Apr 22, 2009

These are really the best oatmeal cookies I've ever made. Instead of just all-purpose flour, I used 1/2 c. all-purpose flour 3/4 c. whole wheat flour. 1/4 c. mixture of oat bran, wheat bran and wheat germ. I also substituted cinnamon for the pumpkin spice. Additionally, I used dark chocolate chips and chopped mixed nuts. SOOOOOO yummy. Next time I might substitute apple sauce for half the butter, to make it a little more healthy.

Sep 07, 2004

This is almost the exact same recipe as Quaker oats vanishing oatmeal cookies. I used 2 sticks of unsalted butter, skipped the walnuts and used apple pie spice instead of pumpkin pie spice. These cookies are so tasty and soft it really is hard to stop eating them! One more thing I do not grind up the raisins I don't think that is necessary. If you love oatmeal cookies you will love these.

Mar 09, 2011

I have made these as a staple for my family and to bring to work. I changed the recipe by using butter, 3/4 cup white sugar, I vary the raisins with dried blueberries, golden raisins, cranberries and dried fruit whirled in the food processor with a bit of sugar will work wonderfully. I never have black walnuts and I've substituted pine nuts, almonds, pecans whatever I happen to have on hand. I almost triple the spice, I use nutmeg, cinnamon, a touch of ground cloves and/or ginger they are fabulous. FANTASTIC I must make them once a week.

Oct 21, 2012

dried cranberries instead of raisins !!!


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  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 31.5 g
  • 10%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 198 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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