Ingredients
1 stick of unsalted butter
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 tsp vanilla
3 oz cream cheese
3/4 cups flour (original recipe called for all-purpose, I used 1/2 cup all-purpose and 1/4 cup wheat flour)
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1.5 cups quick oats, uncooked (I used Sprouts Quick Oats)
1/2 cup raisins
Directions
1. Preheat the oven to 350°F.
2. Put butter and sugars in a bowl and mix with an electric mixer (I used a hand mixer) on medium speed until creamy.
3. Add cream cheese and vanilla and mix again (with the electric mixer).
4. Add flour, baking soda, cinnamon, and salt. Mix again.
5. Add oats and raisins. Mix again (I used a spoon this time).
6. Spoon the dough onto an ungreased cookie sheet
7. Bake 8 – 10 minutes until the cookies are light golden brown.
8. Cool 1 minute on the cookie sheet, then move them to a wire rack (not really — I put them in a box so they will steam a little — but leave the box open).
9. Store tightly covered (I used Pyrex, but honestly, many cookies did not make it to this step)
Tips and notes
– Mini cookies get a little crunchy and don’t flatten. Shape the dough to the shape you want before putting them in the oven.
– Larger cookies are nice and gooey in the middle
– If using a toaster oven, lower the heat to 325°F
– Next time, I might use a little less sugar, maybe 1/8 cup less?
Source
Adapted from Vanishing Oatmeal Raisin Cookies by Quaker
https://www.quakeroats.com/cooking-and-recipes/vanishing-oatmeal-raisin-cookies