Quaker Oatmeal Cookies
Bake classic Quaker oatmeal cookies with crisp golden edges, tender chewy centers, and rich cinnamon raisin warmth. Simple mixing cues ensure soft cookies in just 18 minutes.
Equipment
- Electric Mixer
- large bowl
- Cookie sheets
- Wire rack
Ingredients
- 14 tablespoons butter softened
- 3/4 cup brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoons salt
- 3 cups Quaker Oats quick or old-fashioned, uncooked
- 1 cup raisins
Instructions
- Set the oven to 350 F, then beat the softened butter with the brown sugar and granulated sugar in a large bowl using an electric mixer on medium speed. The mixture should look creamy and lighter in texture, with no obvious chunks of butter remaining.
- Add the eggs and vanilla, then beat until fully blended into the creamed mixture. The dough should look smooth and cohesive rather than streaky or separated.
- Whisk together the flour, baking soda, cinnamon, and salt, then mix the dry ingredients into the wet mixture. Stop once the flour disappears so the dough stays soft rather than stiff.
- Fold in the Quaker Oats and raisins until they are distributed throughout the dough. With old-fashioned oats, the dough will feel thick and offer a little resistance as you stir.
- Scoop rounded tablespoonfuls of dough onto ungreased cookie sheets, leaving room between portions for spreading. Each mound should hold its shape instead of looking loose or shiny.
- Bake for 8 to 10 minutes, then leave the cookies on the hot sheets for 1 minute before moving them to a wire rack to cool completely. Take them out when the edges are light golden and the centers remain pale and slightly underdone, with a buttery cinnamon aroma.
Notes
Doneness cue: Pull the cookies at 8 to 10 minutes when the edges turn light golden while the centers still look pale and soft. They continue to firm up as they cool.
Texture tip: If the room is warm or the dough feels glossy, chill the portioned dough on the pan for 15 minutes before baking to limit spreading.
Storage: Cool completely before storing in an airtight container at room temperature. A plain slice of sandwich bread placed inside helps keep the cookies chewy.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.