Quaker Oatmeal Cookie Recipe
Creaming softened butter with both granulated and brown sugar builds air into the dough for lift, while the brown sugar's molasses keeps the centers moist. Pulling the cookies while the centers still look slightly underdone lets carryover heat finish them without drying them out.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 48
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins
Nutrition per serving
- Calories
- 105
- Protein
- 1g
- Carbs
- 15g
- Fat
- 4g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- 2In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes.
- 3Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- 4In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- 5Add the flour mixture to the butter mixture in two additions, mixing on low speed just until no dry streaks remain.
- 6Stir in the oats and raisins by hand with a wooden spoon or spatula until evenly distributed through the dough.
- 7Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 8Bake for 8 to 10 minutes, until the edges are golden brown but the centers still look slightly underbaked and soft.
- 9Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Tips & variations
- Swap the raisins for an equal amount of chocolate chips, dried cranberries, or chopped walnuts.
- Old-fashioned rolled oats give a chewier, more textured cookie; quick oats produce a softer, more uniform crumb.
- Chilling the shaped dough balls for 30 minutes before baking helps the cookies hold their shape and spread less.
- For extra-chewy cookies, pull them from the oven a minute earlier than instructed and let them finish setting on the hot sheet.
Storage & reheating
Store cooled cookies in an airtight container at room temperature for up to 1 week. Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months; thaw at room temperature. Unbaked dough balls can also be frozen on a tray and baked straight from frozen, adding 1 to 2 minutes to the bake time.
Tips from the Tulo kitchen
- Room-temperature eggs blend into the creamed butter mixture more smoothly than cold eggs, which helps the batter stay emulsified instead of looking curdled.
- Measuring the oats by spooning them into the cup rather than scooping directly from the container avoids packing in too much, which can make the cookies dry.
FAQ
Can I use quick oats instead of old-fashioned rolled oats?
Yes. Quick oats work in the same quantity but produce a smoother, less chewy cookie since the oat pieces are smaller and break down more during baking.
Why did my cookies turn out flat?
Butter that was too soft or melted, or dough that wasn't chilled before baking, causes excess spreading. Make sure butter is soft but still cool to the touch, not greasy.
Can I freeze the cookie dough?
Yes. Scoop the dough into balls, freeze on a tray until solid, then store in a freezer bag for up to 3 months. Bake straight from frozen, adding 1 to 2 minutes to the bake time.
Do I have to chill the dough before baking?
No, this dough is soft enough to bake right away, but a 30-minute chill firms up the butter and results in slightly thicker, less spread-out cookies.
