Vanishing Oatmeal Raisin Cookies

1 cup margarine or butter, softened (2 sticks)

1 cup brown sugar, firmly packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt (optional)

3 cups Quaker® Oats (quick or old fashioned, uncooked)

1 cup raisins

1. Heat oven to 350° F.

2. Beat together margarine and sugars until creamy.

3. Add eggs and vanilla; beat well.

4. Add combined flour, baking soda, cinnamon and salt; mix well.

5. Stir in oats and raisins; mix well.

6. Drop by rounded Tablespoonfuls onto ungreased cookie sheet.

7. Bake 10 to 12 m inutes or until golden brown.

8. Cool 1 minute on cookie sheet; remove to wire rack.

Yield: about 4 dozen.

Note: For high altitude, increase flour to 1 3/4 cups.

Variation: For Bar Cookies, bake 30 to 35 minutes in ungreased

13 x 9 inch metal baking pan.

Source: Quaker® Oats Company