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#MyHoneyRock Blog

Posted December 18, 2015 by
Tags: Food Recipes Traditions

Today, special from the Northwoods, a recipe for vanishing oatmeal cookies! Watch out or they’ll melt into thin air before you have a chance to take them off the cookie sheet. Sugar and oats will cease to exist, vanishing into the void of nothingness and leaving behind only the warm scent of cookies that no longer remain in this dimension. You’re left longing for cookies that simply can’t stay in existence long enough to be eaten…

Okay. They don’t vanish quite like that. You’ll just eat them so fast it will seem they’ve ceased to exist in a physics-defying feat where Conservation of Mass is nixed by the power of oatmeal cookies.

HoneyRock Blog - Cookies

Vanguards Sara and Julianna made these cookies for lunch last week—no magic or sci-fi involved! Just delicious cookies made from scratch right here at HoneyRock. These oatmeal cookies are commonly made for dessert in our kitchens and even a typical batch of 300 cookies disappears quickly!

Assuming that you don’t need 300 cookies (especially not on top of all the other Christmas goodies this month), here’s a recipe for 30-35 cookies. Keep an eye out for hands looking to snatch one while they’re cooling and enjoy a delicious memory of HoneyRock.

HoneyRock Blog - Cookies


  • 2 cups (4 sticks) margarine
  • 1¼ cup brown sugar
  • ¾ cup white sugar
  • 2½ eggs
  • ½ tablespoon vanilla
  • 1¾ cup flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 4 cups oats

Feel free to add raisins, chocolate chips, M&Ms, or anything else you can think of for more flavor and fun in your cookies!


  1. Preheat oven to 350
  2. Mix margarine and sugars until fluffy
  3. Add eggs and vanilla and beat well
  4. Add flour, baking soda and salt
  5. Mix in oats
  6. Scoop onto parchment-lined baking sheet
  7. Bake for 12-15 minutes or until nicely browned
  8. Watch to make sure they don’t vanish before eating!

We recommend taste-testing Vanishing Oatmeal Cookies before serving.

~written by Lydia H. Stucki