Quaker Oatmeal Cookie Recipe
Quaker Oatmeal Cookie Recipe
Table of Contents
Quaker Oatmeal Cookie Recipe
Discover the ultimate Quaker Oatmeal Cookie Recipe a timeless treat made with wholesome oats, brown sugar, and butter for the perfect chewy, golden cookie. This recipe guarantees a delightful mix of flavors and textures for any occasion.
Description
The Quaker Oatmeal Cookie Recipe is a cherished classic loved by generations. With its hearty oats, buttery richness, and hints of sweetness, this cookie embodies nostalgia and home baked goodness. Originating from the iconic Quaker Oats packaging, this Quaker Oatmeal Cookie Recipe is renowned for its perfect balance between chewy and crisp textures.
Whether you’re baking for a family gathering, holiday treats, or just to satisfy your sweet tooth, these oatmeal cookies never fail to deliver. The natural goodness of oats combined with warm spices like cinnamon makes these cookies not only delicious but also slightly nutritious.
This recipe is versatile, allowing you to add raisins, chocolate chips, or nuts to suit your preferences. Enjoy them fresh out of the oven with a glass of milk or as a midday snack. Get ready to fill your kitchen with the irresistible aroma of baking cookies.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups Quaker Old Fashioned Oats
- Optional Add ins:
- 1 cup raisins
- 1 cup semi sweet chocolate chips
- 1/2 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract, until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
- Add Oats and Mix ins: Stir in the oats and any optional add ins, like raisins, chocolate chips, or nuts. Use a spatula to ensure everything is evenly distributed.
- Scoop Dough: Use a tablespoon or cookie scoop to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 8–10 minutes, or until the edges are lightly golden but the centers are still soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely.
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Quaker Oatmeal Cookie Recipe
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups Quaker Old Fashioned Oats
- Optional Add ins:
- 1 cup raisins
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped nuts walnuts or pecans
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract, until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
- Add Oats and Mix-ins: Stir in the oats and any optional add-ins, like raisins, chocolate chips, or nuts. Use a spatula to ensure everything is evenly distributed.
- Scoop Dough: Use a tablespoon or cookie scoop to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 8–10 minutes, or until the edges are lightly golden but the centers are still soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake and let the cookies finish setting as they cool.
- To make them gluten free, substitute the flour with a 1:1 gluten free baking mix and ensure oats are certified gluten-free.
- Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.
The presentation of this meal is beautiful! Definitely makes me want to try it.