Vanishing Oatmeal Raisin Cookies & Bars

I've been working on my paper these past few days (deadline was extended to the 28th), but I've been cooking, too. I don't have much time to write on here as before, so I'll just post mostly photos and the recipe for now. Those are the most important parts anyway, right?
I made oatmeal raisin cookies and bars using the well-known recipe, Vanishing Oatmeal Raisin Cookies, from the Quaker's Oatmeal canister. They were as good as usual.
If you don't like scooping out cookie dough, it is much easier to make the bar version.

Oh my!

Yum!

O-M-G! Look at those raisins!

They taste very good with or without a cinnamon sugar glaze on top as well. Just be sure not to overbake them, so that they stay soft and chewy. Enjoy!

Vanishing Oatmeal Raisin Cookies and Bars
from Quaker Oats Yield: 4 dozen (48 cookies)

1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
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) (I had only 1 1/4 cups, and it worked fine)
1 cup raisins
1 cup nuts (optional)
1 cup chocolate chips (optional; omit cinnamon)

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Cookies: Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Bars: Press dough onto bottom of ungreased 13 x 9-inch baking pan (or 9x9 if using half of the dough). The dough will be hard to spread, but it will eventually happen. Bake 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS.

HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.