So I switched from eating cereal to making oatmeal for the whole family during the weekdays, and couldn’t be happier. I always have a box of oats in the pantry waiting to be used.
But after a while, I wondered if there was some other way I could shake things up with my oats then just adding apples, bananas, or cinnamon.
My eyes lingered on a recipe printed on the back of the box, one I’d seen on previous boxes, but never thought to actually use.
It looked easy enough, and I needed a good go-to oatmeal raisin cookie recipe for the ol’ recipe box. Check and check.
And if you’re wondering why I named them disappearing—you’ll see why, once your family and friends descend on these bad boys!
DISAPPEARING OATMEAL RAISIN BITES
- 1/2 cup + 6 Tbsp butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt (optional)
- 3 cups oats (quick or old-fashioned, uncooked)
- 1 cup raisins
- Heat oven to 350° F.
- In a large bowl, beat butter and sugars until creamy.
- Beat eggs and vanilla in separate bowl, then add to large bowl. Beat all wet ingredients well.
- Combine flour, baking soda, cinnamon, and salt, and mix well with wet ingredients.
- Add oats and raisins. Mix well.
- Drop rounded tablespoons onto cookie sheets and bake for 8-10 minutes or until golden brown and fork inserted in center comes out clean.
- Cool 1 minute on cookie sheets, then move to wire rack to cool completely. Makes 4 dozen.
- I know 4 dozen sounds like a lot. I felt the same way the first time I baked these, and as a result, halved the recipe and wound up with around 22 cookies. They came out great, but since the dough is dropped by tablespoonfuls and doesn’t spread really in the oven, the cookies are a bit small and there is a tendency to keep eating them—be warned! After that, I went ahead and made 4 dozen. They didn’t last long!