Also found on the inside of the lid of your standard tube of Quaker Oats, but in case you buy another brand of oats or something...oh and Sunmaid raisins sells a "baking" raisin that is pretty good... and make sure you use real butter, sugars, eggs, and vanilla or you need not bake IMO. ;) These are also the cookies Nate (my now husband's roommate) devoured in a day in college ;) got this off of the quaker website awhile ago to send to someone.
vanishing oatmeal raisin cookies
1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins preparation
1. Heat oven to 350°F. In 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 and raisins; mix well.
2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Servings: ABOUT 4 DOZEN
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
VARIATIONS: 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.
HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.