I'm certain, I've been eating these cookies, since before I had teeth. :-) This recipe was handed down to my mom, from my grandma. Mom always doubled the recipe, otherwise they didn't stay around long...
1Cream the butter and the sugar. Beat in eggs. Sift together the flour and baking powder, salt and cinnamon. Add to the creamed mixture then add the milk. Stir in vanilla. Add raisins and the Quaker Oats. Drop from spoon. Bake at 350 degrees for 12 mins.
2Notes on what Mom did:
Mom preferred using margarine. – She was partial to Imperial, in stick form, for baking. (Butter was often used a lot in specific Christmas cookies we made) Raisins are always optional in this recipe. If you don ’ t like them, don ’ t use them. Mom never sifted the indicated dry ingredients. If you like, you can sift the dry ingredients—or just use a whisk. Any way you do it in this recipe, it comes out fine. :-)
Mom always used slower cooking oats, in this recipe. (Out of necessity one day, I used quick oats. The cookies tasted fine, but, they tended to crumble easier and the texture of the cookies was different than with slower cooking oatmeal.) If your oven “ runs hot ” , check cookies at 10 minutes.