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Oatmeal Hermits - A Vintage Recipe

Corn syrup keeps these soft cookies moist for several days.

Quick Facts

Prep Time: 10 minutes
Bake Time: 12 to 15 minutes per batch
Yield: 3 dozen cookies


  • 2 cups quick oats (not instant)
  • 1/2 cup brown sugar
  • 1 cup raisins
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons Argo® Baking Powder
  • 1 teaspoon ground cinnamon
  • 1/2 cup Karo® Dark Corn Syrup
  • 1/2 cup Mazola® Corn Oil
  • 2 eggs


  1. Preheat oven to 375°F.  Spray a large baking sheet with cooking spray.

    Mix oats, brown sugar and raisins in a large bowl; add flour, salt, baking powder and cinnamon and mix well.  Whisk together corn syrup, oil and eggs in a small bowl.  Add to dry ingredients and mix well.
  2. Drop dough by rounded tablespoons 2 inches apart on prepared baking sheet.

    Bake 12 to 15 minutes until lightly browned around edges.  Remove cookies to wire rack to cool.

    Variation:  Try substituting 1 cup chocolate chips for the raisins.  Omit cinnamon and add 1/2 teaspoon vanilla extract to the corn syrup mixture.