Quaker Oatmeal Cookie Recipe
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 cups Quaker Old-Fashioned Oats or Quick Oats for a finer texture
Wet Ingredients:
- 1 cup 2 sticks unsalted butter, softened
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-Ins:
- 1 cup raisins or chocolate chips for extra flavor
- ½ cup chopped walnuts or pecans for a crunchier texture
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs, one at a time, followed by vanilla extract.
- Gradually mix in the dry ingredients until just combined. Avoid overmixing!
- Stir in Quaker oats and any add-ins like raisins or chocolate chips.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 8-10 minutes until the edges turn golden brown but the centers look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
For chewier cookies, use more brown sugar and slightly underbake them. For a crispier texture, bake a couple of minutes longer and use granulated sugar instead of brown sugar. To maintain freshness, store cookies in an airtight container with a slice of bread to keep them moist.
