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The Best Quaker Oats Oatmeal Cookies You’ll Ever Bake

Oatmeal Cookies Recipe

Oatmeal cookies are a classic treat that combines the heartiness of oats with the sweetness of brown sugar and warm spices. These cookies are chewy on the inside, slightly crispy on the edges, and packed with wholesome goodness. Whether enjoyed with a glass of milk or a cup of coffee, this homemade recipe is simple and perfect for any occasion. You can customize them by adding raisins, chocolate chips, or nuts for extra texture and flavor.

  • Total Time: 27 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale

Dry Ingredients:

  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • 3 cups (240g) old-fashioned rolled oats

Wet Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Optional Mix-ins:

  • 1 cup (150g) raisins or chocolate chips
  • ½ cup (60g) chopped walnuts or pecans

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir in the oats and set aside.

  3. Cream the butter and sugar: In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).

  4. Add the eggs and vanilla: Beat in the eggs, one at a time, then add the vanilla extract. Mix until well combined.

  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.

  6. Fold in mix-ins: If using raisins, chocolate chips, or nuts, fold them into the dough evenly.

  7. Scoop and shape the cookies: Using a cookie scoop or spoon, drop 2-tablespoon portions of dough onto the prepared baking sheet, spacing them 2 inches apart.

  8. Bake the cookies: Bake for 10–12 minutes, or until the edges are golden brown and the centers are slightly soft.

  9. Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Chewier cookies: Use more brown sugar than white sugar for a softer, chewier texture.
  • Crispier cookies: Bake for an extra 1–2 minutes if you prefer a crispier cookie.
  • Storage: Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
  • Dough freezing: Shape the dough into balls and freeze. Bake directly from frozen, adding 1–2 extra minutes.
  • Customizable flavors: Swap raisins for dried cranberries or add a pinch of nutmeg for a spicier kick.
  • Author: Chef EL
  • Prep Time: 15
  • Cook Time: 12
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 10g
  • Sodium: 75mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

Find it online: https://recipetogo.com/the-best-quaker-oats-oatmeal-cookies-youll-ever-bake/