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Prep 20 mins
Cook 15 mins
Based on Quaker Oats' Vanishing Oatmeal Cookies Recipe. I made them a few times, and I never thought they were quite good enough. They weren't fluffy enough and they didn't have nearly enough oatmeal! I found out one day when I ran out of white flour, that whole wheat tastes great in oatmeal cookies. I like to pulse the oats in the food processor a few times so they're extra fluffy, but instant oatmeal works very well.
- 1⁄2 lb butter, softened (I recomend Crisco butter-flavored shortening)
- 1 cup brown sugar, packed
- 1⁄2 cup granulated sugar
- 2 eggs
- 1 1⁄2 teaspoons vanilla extract
- 3⁄4 cup unbleached white flour
- 3⁄4 cup whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 4 cups instant oatmeal
- 1 cup dried cranberries, plumped in warm water
- 1 cup walnuts, chopped
- Heat the oven to 350.
- Beat together the butter, brown sugar, and granulted sugar until it's uniform.
- Mix in the two eggs and vanilla.
- In a seperate bowl, combine te white and wheat flours, baking soda, cinnamon, and salt.
- Mix the flour mixture into the egg mixture.
- Stir in the oats, cranberries, and walnuts.
- Drop in heaping tablespoons onto a Pam'ed cookie sheet.
- Bake for about 15 minutes until the cookie's have browned.
- Cool on a wire rack.
THESE ARE JUST GREAT, ABSOLUTELY! I made these, along with other things, to include on my finger food counter for a group I host, & they were a big hit, with 6-7 people even picking up copies of the recipe! I'm a big cranberry fan, so was pretty sure I'd like these cookies, AND I DO! I did toast the walnuts before including them! Here's another recipe that goes into my GREAT BAR & COOKIE FILE! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]