Golden Brown chewy Oatmeal Cookie Recipe from Quaker Oats, a classic cookie recipe everyone loves. This is the classic cookie recipe from Quaker Oats printed back in the 1950's.
Sometimes the BEST recipes are those passed from generation to generation and this is no exception. This recipe first shared on Quaker Oats
When you enjoy a classic recipe, there is no need to improve on it. This recipe has a little crispy around the edges and inside is soft, chewy, and delicious. I do however love to throw in a few extra surprises along the way and I'll share those with you below.
The ingredient list is simple, all pantry ingredients that most everyone has on hand. If not they are easy enough to pick up so you can enjoy this original recipe.
Dry Ingredients. Brown Sugar, White Sugar, All Purpose Flour, Salt, Baking Soda and Old Fashioned Oats
Wet Ingredients. Crisco, Egg, Water, and Vanilla Extract
Optional Ingredients. Coconut, Chocolate Chips, Butterscotch Chips, M&M's, Nuts, Raisins.
How to make Classic Quaker Oats Oatmeal Cookies
Start by gathering all the ingredients you will need along with a few supplies like a large bowl for mixing, hand mixer or stand mixer, baking sheets and cooling wire rack, silicone spatula, and a cookie scoop.
Having measuring cups and measuring spoons are also helpful too. I also love to use parchment paper or a silicone baking mat.
Heat oven to 375 degrees then begin by creaming butter with white sugar and large eggs until light and fluffy. This takes a couple of minutes. I like to use a large stand mixture or an electric mixer at medium speed.
Then add brown sugar, a teaspoon vanilla extract and water to Crisco mixture and continue to cream making sure to scrape sides of bowl as needed.
In a separate bowl combine flour, a half teaspoon salt, ground cinnamon and baking soda.
Add dry ingredients a little at a time until fully combined. Then hand mix in oats.
Spoon Oats into mixture and hand stir until mixture is well combined. Drop unbaked cookie dough by spoonfuls onto ungreased cookie sheet. Line with parchment paper or use a silicone baking mat for easy clean up.
Heat oven and bake cookies in a preheated oven. Bake until edges are set and center of cookie is no longer glossy for a softer chewy cookie. For a crisp cookie add an additional minute to the baking time.
Allow cookies to cool for a minute on baking sheet before moving to a cooling rack to cool completely.
Favorite Oatmeal Cookie Recipe
Quaker suggests using quick oats or Old Fashioned Oats both being uncooked of course. I prefer the larger old fashioned oats as they give the cookies a nice texture and chewy bite.
And Quaker also suggest that's is a great idea to add some additional optional ingredients like a cup raisins or nuts. I also think adding semisweet chocolate chips, butterscotch chips, or even M&M's is a fun and tasty idea too.
This recipe goes way back, early 1900s for the original version. Sometimes called Vanishing Oatmeal Cookie Recipe because of how quickly these cookies are eaten up!
If you want a real treat make sure to enjoy a warm oatmeal cookies. They are a little bit ooey gooey and so delicious. Just don't burn your mouth on a hot out of the oven cookie.
The official quaker oats history shares that Quaker Oats was not named after a specific person. The logo was is that of a quaker it's a symbol of hard work, integrity and long standing. Traits the Quaker Oat company wanted to portray.
Storage and Freezing
As with most cookies, store in a sealed container or ZipLoc bag for up to a week. However, Oatmeal Chewy Cookies are best if enjoyed within 2-3 days of making.
Leftover cookies can also be frozen to be enjoyed at a later time. Make sure to place a piece of parchment paper between layers when stacking cookies to prevent sticking together. Seal in a storage container or a Freezer ZipLoc bag.
AND, did you know you can freeze the unbaked cookie dough? Of course you can! Make cooke dough scoops and place on parchment paper lined cookie sheet. Place in freezer until hard and then move to a freezer ZipLoc bag to bake later. Delish!
Substitutions and Additions
I often times will use half butter and half crisco. I find that crisco will give the edges a crispy texture while leaving the centers soft and chewy, the way an Oatmeal Cookie should be.
For a delicious Oatmeal Chocolate Chip Cookies hand stir in 1 cup of Chocolate Chips into cookie dough before baking. It's wonderful.
Add a cup of raisins for a tasty Oatmeal Raisin Cookie Recipe and bake as directed.
These famous oatmeal cookies are timeless, in fact I dare say that they are the BEST Oatmeal Cookies with chewy centers.
Room Temperature. Use softened Butter to room temperature by allowing butter to sit on counter for 1 hour prior to mixing ingredients. Do not allow butter to sit out longer or turn to mush. Allow eggs to sit on counter and come to room temperature as well.
Baking Sheets. Line baking sheet with parchment paper or silicone mat for easy clean up. Place cookie dough in scoops 2 inches apart to allow for spreading while baking.
Cookie Scoop. In this recipe I used a medium cookie scoop. Or use spoons to drop cookie dough onto baking sheet.
Wire Rack. Allow cookies to cool on baking sheet for a minute or two before moving to a wire cooling rack to cool completely. Cookies will set up while on pan. Wire Rack helps to cool cookie completely.
Measuring Ingredients. It's very important to measure ingredients properly. Use a kitchen scale for the most accurate measurements or use the lift, spoon, and level method when measuring dry ingredients. Lift ingredients to allow air to be mixed into it, carefully spoon ingredient into measuring cup. Level off top. Do not shake or the ingredients will settle allowing more to be measured than needed.
Old Fashioned Oats vs Quick Oats. I prefer to use Old Fashioned Oats. The Canister of Old Fashioned Oats, you know the kind. These are larger oats and will give the cookies a nice chewy texture. Quick Oats are small and often and lack a good chewy texture after baking in my opinion.
Now that I've given you all the tips, the simple ingredients needed to make original Quaker Oatmeal Cookie Recipe, you are all ready to grab a handful of those cookies to enjoy.
Make sure to leave a comment below if you have made these cookies and let me know how well you enjoyed them!
More Classic Cookies
- Old Fashioned Peanut Butter Cookies
- Snickerdoodle Cookies
- Sugar Cookie Bars with Pink Frosting
- Funfetti Cookies
- Oatmeal Cookie Pie
Quaker Oats Oatmeal Cookie Recipe
- 1 ¼ Cup Butter Softened
- ¾ Cup Brown Sugar 160g
- ½ Cup Granulated Sugar 100g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1 ½ Cup All Purpose Flour 180g
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Salt
- ¼ teaspoon Ground Nutmeg
- 3 Cups Old Fashioned Oats uncooked
- Preheat oven to 375 degrees
- In a large mixing bowl cream together softened butter and sugars. Scape sides of bowl as needed
- Add egg and vanilla extract and continue to cream together
- In a separate bowl combine All Purpose Flour Baking Soda, cinnamon, nutmeg and Salt and gradually add to butter and sugar mixture until fully combined
- Mix in Old Fashioned Oats (uncooked)
- Use a medium size #50 cookie scoop and place on parchment lined baking sheet at least 2 inches apart.
- Bake at 375 degrees for 9-11 minutes. For chewy cookies bake for 9 minutes or until edges of cookies are set. For crispier cookie bake for 11 minutes. Edges will be golden brown.
- Allow cookies to cool on baking sheet for a couple minutes before moving to cooling rack
Substitutions and AdditionsI often times will use half butter and half crisco. I find that crisco will give the edges a crispy texture while leaving the centers soft and chewy, the way an Oatmeal Cookie should be. For a delicious Oatmeal Chocolate Chip Cookies hand stir in 1 cup of Chocolate Chips into cookie dough before baking. It's wonderful. Add a cup of raisins for a tasty Oatmeal Raisin Cookie Recipe and bake as directed.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.