Original Quaker Oatmeal Cookie Recipe
Bake your way back to comfort with the Original Quaker Oatmeal Cookie Recipe , a timeless classic that delivers soft, chewy perfection with every bite. Made with pantry staples and customizable add-ins, these cookies are easy to prepare, freezer-friendly, and ideal for gifting or everyday indulgence.
Equipment
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Rubber spatula
- Cookie scoop (optional)
- Baking sheet(s)
- Parchment paper
- Wire cooling rack
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned Quaker oats
- Optional: 1 cup raisins chocolate chips, or chopped nuts
Instructions
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the oats and your choice of optional add-ins like raisins or chocolate chips.
- Chill the dough in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 8–10 minutes or until the edges are golden and centers look just set.
- Cool on baking sheet for 5 minutes before transferring to wire racks.
Notes
For chewier cookies, don’t overbake—remove when centers are slightly underdone.
Add a slice of white bread to your storage container to keep cookies soft.
Freeze dough balls for up to 3 months; bake straight from frozen with an extra 1–2 minutes.
To make gluten-free, use certified gluten-free oats and 1:1 gluten-free flour.