Quaker Oats Oatmeal Cookie Recipe
The Quaker Oats Oatmeal Cookie recipe is a time-honored favorite that combines the wholesome goodness of oats with a chewy, flavorful cookie. Perfect for snacks, desserts, or family gatherings, this easy-to-make recipe is customizable with raisins, chocolate chips, or nuts for added flair.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Baking sheets
- Parchment paper or non-stick spray
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups Quaker Old-Fashioned Oats
- Optional: 1 cup raisins chocolate chips, or chopped nuts
Instructions
- Oven: Preheat your oven to 350 degrees pitch (175 degrees Celsius). Parchment-line sheets or grease lightly.
- For the Wet Mix: In an oversized mixing bowl, cream the butter, brown sugar, and granulated sugar until the milk is white and fluffy. Beat in the eggs one at a time, beating well after each addition, then beat in the vanilla extract.
- Mix Dry Ingredients: In another bowl, whisk the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet mixture in batches gradually, mixing just until combined.
- Add Oats and Mix-Ins: Fold the oats and any mix-ins (raisins, chocolate chips, or nuts, if using).
- Drop and Shape the Cookies: Using a rounded tablespoonful for each cookie, drop dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake: Bake for 10-12 minutes or until the edges are lightly golden. The centers should still look slightly soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For chewier cookies, slightly underbake them.
You can refrigerate the dough for 30 minutes to help the cookies hold their shape better during baking.
These cookies freeze well for up to 3 months in an airtight container.
You can refrigerate the dough for 30 minutes to help the cookies hold their shape better during baking.
These cookies freeze well for up to 3 months in an airtight container.