The Quaker Oatmeal Cookies Original Recipe boasts crisp borders, mushy middle, and raisins throughout. These cookies will be the highlight of your next Christmas cookie platter.
I don’t remember loving oatmeal cookies as a kid. However, I don’t recall ever not liking them. My mum never baked cookies. I exclusively baked peanut butter and chocolate chip cookies when I first began baking. Quaker Oatmeal Cookies Original Recipe!
However, once my husband received a batch of oatmeal cookies for Christmas a few years ago, I was absolutely smitten. The crispy borders, the chewy core, the flavor of cinnamon, and all the texture offered by the oats and raisins. I set out right away to make the tastiest oatmeal cookies ever!
What I discovered was that Quakers had long since refined the ingredients. The key is in the method…. the butter, the temperature, and the size of the cookies.
Recipe for Original Quaker Oatmeal Cookies
So I despise cakey cookies. I despise them. I’d rather have a slice of cake than a cookie that looks like one. Are you aware of how to avoid a cakey cookie? Make use of melted butter. This was a game changer for me, and I’ll always use melted butter in a cookie recipe from now on. Quaker Oatmeal Cookies Original Recipe!
Next, chilling the cookie dough once it’s been combined together is the key to thick, chewy cookies. If you don’t refrigerate the cookie dough, you’ll end up with a thin, flat cookie. Allow the dough to chill for at least 30 minutes. I like to chill it for an hour first.
Finally, a thick biscuit requires a lot of dough. More money than you probably realize. A little cookie cannot have a substantial cookie with crisp borders and mushy middle. It just does not work. As a result, I use a spring-release scoop with a capacity of 1/3 cup of dough.
Cookie Recipe Tips
- I always bake cookies on a half sheet pan with a Silpat silicone mat.
- I made uniform balls of cookie dough using a 1/3-cup spring-release scoop and set them on the silicone surface. The dough should not be flattened.
- Bake for 12 to 14 minutes at 350°F, depending on how crunchy/chewy you want it. When the cookies are baked in the middle, the top will transform from shiny to matte.’ Keep an eye on the edges for the desired level of brown/crispiness.
- Don’t overcook. After you remove the cookies from the oven, they will continue to bake and solidify for a few minutes. Quaker Oatmeal Cookies Original Recipe!
How do I store cookies?
Baked cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 4 months.
Unbaked cookie dough can also be kept in an airtight container in the fridge for up to 5 days or in the freezer for up to 4 months.
I keep unbaked cookie dough in the fridge and bake only a couple at a time for my family. This ensures that they are constantly hot and fresh. Quaker Oatmeal Cookies Original Recipe!
Quaker Oatmeal Cookies
The recipe for Quaker Oatmeal Cookies, also known as Vanishing Oatmeal Raisin Cookies, may be found on the lid of the Old Fashioned Quaker Oats container.
This is our all-time favorite oatmeal cookie recipe. For many years, I followed this recipe perfectly; but, after I began tinkering with the original recipe, I discovered that it was a little bland.
Today I’m going to share the little adjustments I make to the Quaker Oatmeal Cookies recipe for the greatest results. My variation of the popular oatmeal cookies has a superior flavor and texture, in my opinion. These oatmeal cookies are the best!
Watch the video to learn how to bake these cookies, and let me know what you think about it in the comments area below. Quaker Oatmeal Cookies Original Recipe!
How to make quaker’s vanishing oatmeal raisin cookies in my own way
- In a medium mixing bowl, whisk together the dry ingredients; put them aside.
- In a large mixing basin, combine the butter and sugar.
- Add the eggs and vanilla extract to the creamed butter mixture, beating thoroughly after each addition.
- Slowly combine the flour mixture with the wet ingredients.
- Mix in the oats, followed by the raisins.
- Freeze the dough on a baking sheet lined with parchment paper until it is hard.
- Place frozen dough balls in a zip-top freezer bag and freeze until ready to bake.
The instructions for creating Quaker Oatmeal Cookies are simple and follow the same method as other cookie recipes. However, I recommend making the cookie dough as usual and then freezing it in balls on a parchment-lined baking sheet. Transfer frozen cookie dough balls to a freezer-safe zip-top bag and keep them in the freezer until ready to use. Quaker Oatmeal Cookies Original Recipe!
When you’re ready to eat your oatmeal raisin cookies, preheat the oven to 350°F, remove the number of frozen dough balls you’ll consume in one sitting, and bake until golden brown. This way, you can always have warm oatmeal cookies right out of the oven. The dough can be frozen if desired. However, I usually recommend freezing or refrigerating cookie dough for at least 24 hours before baking to get a richer, more nuanced flavor. Quaker Oatmeal Cookies Original Recipe!
- Bake frozen dough balls 2 inches apart on an ungreased baking sheet.
- 325°F convection oven for 12 minutes
- 350°F for 12-14 minutes in a regular oven
- If you want to bake the cookies straight away, you may skip the freezing step. Drop rounded tablespoons of dough onto an ungreased cookie sheet and bake as follows:
- 350°F for 8 minutes convection
- 375°F for 8-10 minutes on regular.
NOTE: Quaker Oatmeal Cookies Original Recipe! If at all feasible, bake cookies in a convection oven. If your oven does not have a convection setting, follow the usual oven instructions. You might also consider a countertop convection oven, which I use to bake cookies. I adore my Breville Smart Oven Air (affiliate) counter-top oven. airtight container
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Quaker Oatmeal Cookies Original Recipe
Quaker Oats Cookies, loaded with oatmeal and raisins, disappear practically as soon as they come out of the oven, which is why they’re also known as Vanishing Oatmeal Raisin Cookies!
- Preheat the oven to 350°F.
- Cream together the butter and sugars.
- Stir in the eggs and vanilla extract.
- Stir in the flour, baking soda, cinnamon, and salt.
- Stir in the oats (and optional raisins); combine thoroughly.
- Place by rounded tablespoons on an ungreased cookie sheet.
- Bake for 10-12 minutes, or until the top is golden brown.
- Cool for 1 minute on the cookie sheet before transferring to a wire rack.
- Amount Per Serving
- Calories 78.7
- % Daily Value *
- Total Fat 2.5g4%
- Cholesterol 13.9mg5%
- Sodium 68.6mg3%
- Total Carbohydrate 13.0g5%
- Dietary Fiber 0.6g3%
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.