Quaker Oats Oatmeal Cookie Recipe
Don’t skip this classic Quaker oatmeal cookie recipe with chewy centers that make you want to eat the whole batch in one sitting. The crowd-pleasing cookies are made with Quaker Oats, brown sugar, and vegetable shortening, for a soft-centered cookie with a golden brown exterior.
I’ve made this recipe countless times over the years, and it delivers consistently perfect results every single time.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 15 minutes | 9 minutes | 5 dozen | Beginner + |
Ingredients for The Best Oatmeal Cookies
These are the simple ingredients that make these cookies so special—each one adds its own texture, flavor, or nostalgic touch to help create that perfect, soft, and chewy bite.
- Packed light brown sugar – This soft, molasses-rich sugar gives the cookies a deep, caramel flavor and that chewy, just-right texture that keeps people coming back for seconds, and if you’re after an even bolder flavor, try swapping it with dark brown sugar.
- Trans-fat free vegetable shortening – Unlike butter, shortening keeps the cookies extra soft and helps them hold their shape, giving you that thick, bakery-style bite.
- White granulated sugar – Adds crisp edges and balances out the richness of the brown sugar for a sweet-but-not-too-sweet finish.
- Water – A splash of water keeps the dough moist and helps the oats absorb flavor while baking, giving them that melt-in-your-mouth feel.
- Vanilla extract – A little vanilla warms up the whole batch with a cozy, homemade flavor that lingers in every bite.
- Quaker® Oats (quick or old-fashioned, uncooked) – These oats bring the signature chew and heartiness—plus they give the cookies a nostalgic, straight-from-the-kitchen feel.
- All-purpose flour – Adds structure and helps the cookies hold together without becoming too cakey or dry.
- Salt – Just enough salt to balance the sweetness and bring out the depth of the oats and vanilla—makes the flavors pop.
- Baking soda – Gives a little lift, so the cookies don’t turn out dense, and helps them stay soft even the next day.
- Egg – The egg binds everything and adds richness—essential for that soft center and golden edges.
Full printable recipe card with measurements and instructions listed at the bottom of the post.
How to Make Classic 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. Next, 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 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 them on a wire rack and let them cool completely.
More Delicious Cookie Recipes
If oatmeal cookies are your thing, these belong in your recipe box, too.
- 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 Fun Fact
In 1891, Quaker Oats becomes the first brand to add a recipe to their box oackaging. The recipe was for oatmeal bread.
Storage And Freezing Instructions
Keep the cookies in an airtight container. They do not need to be refrigerated. The cookies can be frozen, just make sure they are in a sealed container or wrapped well in plastic wrap and a freezer bag. They will keep up to four months in the freezer.
Alternative Ingredients
Some people love the original 1950s Quaker Oats Cookie recipe, also known as the “Vanishing Oatmeal Raisin Cookies.” For that, you will add raisins, substitute the vegetable shortening with butter (add 3/4 cup) and omit the water. Here are a few optional add-ins:
- Chocolate chips
- Cranberries
- Coconut
Quaker Oats Oatmeal Cookie Recipe
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.
Video
Notes
– Add 2 tbsp flour
– Reduce each sugar by 1 tbsp
– Slightly reduce baking soda (use just under ½ tsp)
– Bake at 365–375°F
– Start checking oven 2–3 minutes early Some people like using old-fashioned oats instead of quick oats because they’re bigger and give the cookies a chewier bite. Nutrition is approximate.
Yum! I love a good chewy oatmeal cookie.
Thanks, Carlee!
Can I use butter or vegetable oil instead of shortening?
Hi Ida,
You can use either, although I think vegetable oil will be closer to shortening. Hope you love them!
If I want to add raisins & nuts to this recipe, how much of each would I add?
Hi Connie,
I would add about 1/4 cup of each to the recipe. Hope you love it!