Oatmeal Raisin Cookies!

totally agree with the recipe on the quaker lid! i add a bit of nutmeg and substitute half the raisins with chopped pecans.they are my FAV!

I love the recipe on the Quaker Oatmeal lid. I use the baking raisins, which are super moist and plump and have a little bit of liquid in the pouch. That seems to make a huge difference; the cookies are chewy and soft.

I find that if I substitute oil for butter the recipe becomes cakey, not chewy. But it's really good.

Here are my favorites. I've already posted them here on food52! http://www.food52.com/recipes/4888_oatmeal_cookies_with_rumsoaked_raisins

In a similar vein, I love the recipe on the Quaker Oats box (the lid, actually) called Vanishing Oatmeal Cookies...

If you use any recipe and swap oil for butter the cookies will be chewy vs. crispy