Vanishing Oatmeal Raisin Cookies-Grandma Bev and Grandpa Bob Brocklehurst

Ingredients:

  • 1 stick (1/2 cup) plus 6 Tablespoons butter, soffened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 cups Quaker Oats (old fashioned, uncooked)
  • 1 cup craisens
  • 1 cup white chocolate chip morsels

Directions:

Heat oven to 350. In large bowl, beat butters and sugars on medium speed with electric mixer until creamy. Add eggs and vanilla and beat well. Add combined flour, baking soda, cinnamon and salt and mix on lower speed. Add oats and craisens and mix by hand. Add white chocolate chips and mix into batter.

Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 minutes or until light brown. Cool 1 min on cookie sheet, remove to wire rack and cool completely. Store in container or zip lock to keep safe.

Oatmeal Cake

Pour 1 1/4 cup boiling water over 1 cup uncooked oatmeal. Let stand, covered, for 20 minutes.

Cream 1/2 cup soft margarine

Add:

  • 1 cup sugar
  • 1 cup brown sugar

Beat until fluffy.

Add:

  • 1 teaspoon vanilla
  • 2 eggs

Add oats mixture, mix well.

Sift and add:

  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 3/4 teaspoon cinnamon

Bake in 9X13 greased pan at 350 degrees for 45-55 minutes.

Top with Oatmeal Cake Topping

Oatmeal Cake Topping

  • 1/2 cup melted margarine
  • 1 cup brown sugar
  • 6 tablespoons milk
  • 1/2 cup chopped nuts
  • 1 1/2 cups coconut

Mix together and spread over warm cake.

Broil 2 minutes to bubble. Watch carefully.