• ½ pound (2 sticks) margarine or butter, softened – I use unsalted butter
  • 1 cup firmly packed brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 – ½ cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 teaspoon salt (optional)
  • 3 cups Quaker® Oats (quick or old fashioned, uncooked)

In a large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Add oats to Raisins; mix well.

Separate dough into 2 portions. Roll cookie dough into tube shape, wrap with plastic wrap, be sure to remove all air and tightly wrap cookie dough. Refrigerate for 24 hours to allow oats to soften and the flavors to mix well. This dough can be refrigerated for up to several days prior to baking.

Allow cookie dough to sit at room temperature until dough is pliable enough to work a spoon into, about 30-60 minutes.

Drop dough by rounded tablespoon onto ungreased cookie sheets.

Bake 10-12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. Serves about 4 dozen.

Variations:

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered, 24 BARS

Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.

This recipe is for the famous “Aunt Irma cookies.” They are quite popular among the Oxy Women’s soccer team. You can usually find a box like the one pictured above in my dorm room. I’ve had several friends ask for this recipe over the years so enjoy!