Quaker Oatmeal Cookie Recipe
Quaker Oatmeal Cookie Recipe is a timeless classic, loved for their chewy texture and warm, comforting flavors of cinnamon and nutmeg. These cookies are versatile, allowing for variations like raisins, chocolate chips, or nuts. Perfect for snacks, dessert, or even breakfast with a cup of coffee, they’re easy to make and sure to please everyone.
Table of Contents
Quaker Oatmeal Cookie Recipe Servings
Makes about 36 cookies (3 dozen).
Estimated Cost
Approximately $5–7 USD, depending on ingredient brands and optional add-ins.
Prep Time
15 minutes
Courses
Dessert or Snack
Cuisine
American
Equipment
- Large mixing bowl
- Electric mixer (optional)
- Measuring cups and spoons
- Cookie sheets
- Wire cooling rack
Ingredients
- 1 ¼ cups (2 ½ sticks) margarine or butter, softened
- ¾ cup firmly packed brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt (optional)
- ¼ teaspoon ground nutmeg
- 3 cups Quaker® Oats (quick or old-fashioned, uncooked)
Optional Variations:
- 1 cup raisins or chopped nuts
- Substitute spices with chocolate chips, butterscotch chips, or peanut butter-flavored chips.
Instructions
- Preheat Oven: Heat oven to 375°F (190°C). Prepare cookie sheets by leaving them ungreased.
- Cream Butter and Sugars: In a large bowl, beat softened margarine or butter with brown sugar and granulated sugar until creamy.
- Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, combine flour, baking soda, cinnamon, salt (optional), and nutmeg. Gradually add this mixture to the wet ingredients and mix well.
- Incorporate Oats: Stir in oats until evenly distributed throughout the dough. If using optional add-ins like raisins or nuts, mix them in now.
- Shape Cookies: Drop dough by rounded tablespoonfuls onto cookie sheets about 2 inches apart. For bar cookies, press dough into an ungreased 13 x 9-inch baking pan.
- Bake: Bake for 8–9 minutes for chewy cookies or 10–11 minutes for crisp cookies (or bake bar cookies for 25–30 minutes). Cookies should be light golden brown when done. Avoid overbaking for best texture.
- Cool: Let cookies cool on the sheets for about a minute before transferring them to wire racks to cool completely. Store tightly covered.
Calories Per Cookie
Approximately 130 kcal per cookie.
Recipe Notes
- High Altitude Adjustment: Increase flour to 1¾ cups and bake as directed.
- Storage Tips: Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- Serving Suggestions: Pair these oatmeal cookies with milk or coffee for a delightful snack.
