Oatmeal Raisin Cookies - Foodprint Rev AFOODPRINTOATMEAL RAISIN COOKIESROLLED OATS / CINNAMON / CHEWY CENTERSBATCH PROCESS + COOKIE SECTION48 COOKIES / 350 F / 8-10 MIN01 / MATERIALS14 TBSPBUTTER, SOFTENED3/4 CBROWN SUGAR, PACKED1/2 CGRANULATED SUGAR2EGGS1 TSPVANILLA1 1/2 CALL-PURPOSE FLOUR1 TSPBAKING SODA1 TSPGROUND CINNAMON1/2 TSPSALT (OPTIONAL)3 COATS, QUICK OR OLD-FASHIONED1 CRAISINS14 TBSP = 1/2 C + 6 TBSPEQUIPMENTMIXER + BOWL / COOKIE SHEETSTABLESPOON / COOLING RACK02 / COOKIE ANATOMY01 OAT FLAKES02 RAISINS03 TENDER, OPEN CRUMBBAKE CHECK350 F / 8-10 MINUTES PER BATCHREMOVE WHEN LIGHT GOLDEN.REST ON SHEET 1 MINUTE.COOL FULLY; STORE TIGHTLY COVERED.03 / PROCESS FLOW01 HEAT + CREAMPreheat oven to 350 F. Beat softenedbutter + both sugars until creamy.02 ADD WET INGREDIENTSBeat in eggs and vanillauntil evenly combined.03 BLEND DRY INGREDIENTSCombine flour, soda, cinnamon + salt.Mix dry blend into the wet mixture.04 FOLD + PORTIONMix in oats + raisins. Drop roundedtablespoons onto ungreased sheets.05 BAKE EACH BATCHBake 8-10 minutes at 350 F,until lightly golden.06 SET + COOLRest 1 minute on sheets, thentransfer to a rack to cool completely.RECIPE SOURCE: QUAKER / VANISHING OATMEAL RAISIN COOKIESquakeroats.com/cooking-and-recipes/vanishing-oatmeal-raisin-cookiesREV A / FP-3F4809 / 2026-10-06LETTER LANDSCAPE / PRINT AT 100%