Quaker Oats Oatmeal Cookie Recipe
Don’t skip this classic Quaker Oats oatmeal cookie recipe with chewy centers that make you want to eat the whole batch in one sitting. It’s my favorite oatmeal cookie recipe for a reason. Add some mix-ins to make them your own, or simply enjoy warm oatmeal cookies right out of the oven for a sweet and tasty treat!
Oatmeal always gets a bad rap when you serve it in a bowl for breakfast. When you turn it into chewy cookies, though, they become irresistible!
Ingredients for Quaker’s Best Oatmeal Cookies
In addition to these simple ingredients, you’ll want to get your electric mixer and your cookie sheets ready. These chewy oatmeal cookies will be ready in no time! Here’s what you need to make them:
- Brown sugar
- Trans-fat free vegetable shortening
- Granulated sugar
- Vanilla extract
- Quaker® Oats (use quick oats or old-fashioned oats)
- Water
- Eggs
- All-purpose flour
- Salt
- Baking soda
Full printable recipe card with measurements and instructions listed at the bottom of the post.
Grab some chocolate chips if you want to make oatmeal chocolate chip cookies. You can also use butterscotch chips or caramel chips to ensure your kids eat these oatmeal cookies. Other mix-ins like raisins mean you can make a Quaker oatmeal raisin cookie recipe, too.
How to Make Traditional Quaker Oatmeal Cookies
Before you get started, be sure to preheat your oven to 375° degrees.
While that warms up, grab a large bowl for your electric mixer and beat the brown sugar together with the shortening and granulated sugar at medium speed until it’s nice and creamy.
Once you’ve achieved that creamy texture, add egg, water, and vanilla extract, beating it well.
Now, you can add the oats, flour, salt, and baking soda. If you are using any chocolate chips or other added ingredients, you should fold them in at this point.
After you’ve formed your cookie dough, drop a little bit by rounded teaspoonfuls right onto your ungreased cookie sheets. You’ll bake these beauties for 9 to 11 minutes. I like to check at nine minutes so they don’t get overdone. You’re looking for golden brown edges as the sign to know these are just perfect if you love chewy cookies.
Let the cookies sit on the cookie sheet for a few minutes, and then place the oatmeal cookies on a wire rack and let them cool completely. You can store them at room temperature as long as you tightly cover them in an airtight container to preserve their texture.
More Delicious Cookie Recipes
- This Potbelly oatmeal chocolate chip cookie copycat from Join Me in the Kitchen tastes just like the bakery favorite with that chewy, buttery texture.
- Whipped shortbread cookies basically melt in your mouth and are perfect for any cookie tray.
- Chocolate chip cookie bars are a go-to when you want all the cookie goodness without the hassle of scooping dough.
- The hot chocolate cookie recipe brings all the cozy vibes with gooey chocolate and soft marshmallows in every bite.
Quaker Oats Oatmeal Cookies
Ingredients
- 3/4 cup packed brown sugar
- 3/4 cup trans-fat free vegetable shortening
- 1/2 cup white granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 3 cups Quaker® Oats quick or old fashioned, uncooked
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 egg
Instructions
- Start by preheating the oven to 375 degrees.
- Add the brown sugar, white sugar, and shortening to a large mixing bowl and mix well with an electric mixer.
- Next, add the egg, vanilla extract, and water and mix well.
- Pour in the oatmeal, salt, baking soda, and flour and mix well.
- Scoop out a cookie and roll it in your hand. Place it on the ungreased cookie sheet and press it down a little.
- Bake for about 9 to 11 minutes. The edges of the cookies should be golden brown.
- Let the cookies cool on the sheet for a few minutes, and then move to a wire rack to cool completely.
