Worked out great as a base. I added 1/2 cup of peanut butter, 1/2 cup of cocoa, pecans and Heath toffee bites. Interesting, but yummy. Got a little dry at the end of mixing, so I added a splash of milk. Wasn't sure about the 1/2 lbs. of butter in the directions, so I just used a whole stick of Crisco baking "butter." Just a little crumbly, but moist - may have been the milk I added :0 live and learn :)

Hi Isabel,

Sounds wonderful! It's fun to be creative when making cookies.

The extra stick of butter you left out would have made the batter less crumbly and you wouldn't have needed the extra milk, but the Crisco helps the cookies to retain their shape better and spread less when baking.

Happy Baking!

-- CM

We made these yesterday but we substituted dried cranberries for the raisins. They have become a hit with the kids on our block. Some of them even said they liked them better this way instead of the normal raisin.

I have made these cookies many times for my grandchildren. They love them, one thing I dont add is the salt and it is not missed.

Old favorite that I've adapted by using Bob's Red Mill Gluten-Free Oats and Ahern's Gluten-Free Flour mixture (140 grams for every cup of wheat flour). Still wonderful. :-)

This is my favorite recipe for years, but instead of raisins, I use chocolate chips and I sub unrefined palm sugar, using less than half the amount. SO GOOD. Slightly healthier, too!

So that means I am the only one who made the recipe as it is?!?! I loved it! YUM

I've always made this recipe as is. You're not the only one. :)

Friend of mine brought these on a little trip we took this weekend. Substituted cranberries for the raisins and added walnuts. Oh, my gosh! Best cookie ever!!

Only recipe I ever use. Always tastes perfect just the way the recipe is written.

The first time I made this recipe it was perfect. I made 4 dozen and gave some of them to my coworkers and they loved them. My family loved them and the recipe is simple as well. Thanks for this recipe. My family loves them.

I substitute dried cherries for raisins, toss in a handful of morsels like butterscotch and instead of cinnamon I use pumpkin pie spice. I thought the original vanishing cookie was good but... seriously can't keep these around. They VANISH!

When you all made these cookies did you use salted or unsalted butter?

Linda, I use unsalted for everything.

I always use unsalted butter.

Turned out really good in spite of the fact I accidentally used baking powder instead of soda.

Made this for years then began to use it as a basic to customize :-). Such as double the recipe, use only brown sugar or brown sugar as per list but substitute jam for granulated white sugar... orange marmalade is super. Use half butter - half canola oil. Have added coconut, substituted some of the flour for milled flax seed or whole milled wheat, used raisins first soaked in sherry or wine and use undrained. AND always us the Original Quaker Raw Oats! When I add the flax or wheat germ, call them MY HIGH Fiber Cookies. Just good clean fun!

I love these but I don't use raisins, yuck, instead I use cranberries or walnuts. Sometimes both, they are yummy and my class loves them.

These are the best of all oatmeal cookies I've baked. I added 1/2 cup of chopped pecans, and they were out of this world. They didn't last too long. Try it, you'll love them.