Classic Quaker Oatmeal Cookies
These classic Quaker oatmeal cookies are the perfect balance of chewy, soft, and flavorful. Made with simple pantry ingredients and packed with wholesome oats, they deliver a comforting homemade taste in every bite. Whether you prefer them with raisins, chocolate chips, or nuts, this versatile recipe ensures a delicious treat every time. Great for family gatherings, lunchbox snacks, or just a sweet indulgence with a glass of milk!
Equipment
- Large mixing bowl
- Electric mixer (or whisk)
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
- For the Cookie Dough:
- 1 cup 2 sticks unsalted butter, softened
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 cups Quaker Oats old-fashioned or quick
- 1 cup raisins or chocolate chips optional
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in the eggs and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Mix Everything Together: Gradually add the dry ingredients to the wet mixture. Stir in the oats, raisins, and nuts (if using) until evenly combined.
- Scoop the Dough: Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set.
- Cool & Enjoy: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a Chewier Cookie: Use old-fashioned oats instead of quick oats.
For a Crispier Cookie: Bake for 1-2 extra minutes until the edges are more golden.
Healthier Option: Swap half the flour for whole wheat flour, or reduce sugar by ¼ cup.
Storage Tips: Store in an airtight container at room temperature for up to 1 week. Freeze baked cookies for up to 3 months.
Freezing Dough: Scoop dough onto a baking sheet, freeze until solid, then store in a freezer bag. Bake from frozen, adding 2-3 minutes to baking time.
For a Crispier Cookie: Bake for 1-2 extra minutes until the edges are more golden.
Healthier Option: Swap half the flour for whole wheat flour, or reduce sugar by ¼ cup.
Storage Tips: Store in an airtight container at room temperature for up to 1 week. Freeze baked cookies for up to 3 months.
Freezing Dough: Scoop dough onto a baking sheet, freeze until solid, then store in a freezer bag. Bake from frozen, adding 2-3 minutes to baking time.