Oatmeal Cookies Quaker Oats! The traditional Quaker oatmeal cookie recipe from the old-fashioned oats box or canister, including recommendations for perfecting these cookies! Vanishing Oatmeal Raisin Cookies are another name for them.
QUAKER OATMEAL COOKIES
Is there anything better than traditional Quaker Oatmeal Cookies? Most likely not, at least not in the oatmeal cookie category.
When I was a youngster, my mother created something similar. She stuffed them with extras like coconut, pecans, and chocolate and dubbed them “cowboy cookies.” I’ve opened the storage container several times to get a handful of those cookies! Oatmeal Cookies Quaker Oats!
I wondered where the original recipe for Quaker oatmeal cookies originated from as I grabbed my canister of old-fashioned oats to take a closer look at the recipe. When did it first appear? When did it first appear on the package or canister?
According to one source, “by the early 1900s, a recipe for the delectable delicacies appeared on every container of Quaker Oats.” This tale is replicated on various websites, frequently word for word.
According to the official Quaker Oats history, an oat cake recipe first appeared on the box in 1908. Oat cakes differ from subsequent Quaker oatmeal cookies. If you want to watch how oat cakes are created, here’s a BBC recipe.
So, there were oat cake recipes on the box in the early 1900s, but I haven’t discovered a source that tells me when the renowned Quaker Oats oatmeal cookie recipe, also known as “Vanishing Oatmeal Raisin Cookies,” initially appeared. Please leave a comment if you have any information about this.
You can watch the official video right here to learn how to cook this dish.
WHAT YOU MIGHT NOT KNOW ABOUT QUAKER OATMEAL COOKIES
- The recipe does not indicate whether to use salted or unsalted butter. This explains why salt is not required. I use unsalted butter and do not add salt, although this is purely a personal preference.
- You may use either Quaker Old-Fashioned or Quick Oats. Oatmeal Cookies Quaker Oats!
- You may prepare these cookies at a high altitude by adjusting the flour. Instead of 1 1/2 cups of flour, use 1 3/4 cups.
- You can replace any or all of the all-purpose flour with whole wheat or white whole wheat flour. I’ve been doing this for years and it works well.
- More mix-ins, such as chocolate chips, shredded coconut, pecans, walnuts, cranberries, and so on, can be added.
- This recipe may be made into 13-by-9-inch bar cookies.
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To create this dish, you’ll need the following ingredients. Oatmeal Cookies Quaker Oats!
- Mixing bowls
- Cookie Sheets
- Stand mixer
Oatmeal Cookies Quaker Oats may be stored in an airtight container for a week or longer, or frozen for up to 3 months.
Expert Tip: For fresh cookies at any time, place tablespoons of oatmeal cookie dough on a cookie sheet and flash freeze. Place the dough balls in a freezer container once the dough has solidified (approximately 2 hours). You may now make as many as you need, whether it’s 4 cookies or 40! Oatmeal Cookies Quaker Oats!
- If you want chewy cookies, don’t overbake them. They should be golden on the edges yet soft in the center. As they cool, they will finish baking.
- You can use either old-fashioned oats or rapid-cooking oats, but not instant oatmeal.
- Don’t substitute butter or margarine for the shortening. Something about this dish is simply right the way it is.
- When the cookies are finished, the tops will transform from sparkling to rather dull in the center.
- Experiment with various baking times. I prefer chewy cookies with beautiful brown edges.
- Bake a minute or two longer for a crisp cookie. Oatmeal Cookies Quaker Oats!
- These cookies are easy to transport. If you’re sending them overseas, add raisins to them; the dried fruit will release moisture and keep them fresh. This page has a wealth of information on how to transport cookies. Oatmeal Cookies Quaker Oats, chocolate chips
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Oatmeal Cookies Quaker Oats
The traditional Quaker oatmeal cookie recipe from the old-fashioned oats box or canister, including recommendations for perfecting these cookies!
- Preheat the oven to 350°F.
- In a large mixing basin, cream together the butter and sugars with an electric mixer on medium speed until smooth.
- Beat in the eggs and vanilla extract.
- Mix in the flour, baking soda, cinnamon, and salt.
- Mix in the oats and raisins.
- Drop rounded tablespoons of dough onto ungreased cookie sheets.
- 8–10 minutes, or until light golden brown Cool for 1 minute on the cookie sheets before transferring to a wire rack.
- Allow cooling fully. Keep securely covered. This recipe yields around 4 dozen cookies.
- Amount Per Serving
- Calories 92
- % Daily Value *
- Total Fat 3.9g6%
- Cholesterol 16mg6%
- Sodium 78mg4%
- Potassium 52mg2%
- Total Carbohydrate 13.2g5%
- Sugars 6.1g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.