Are these the same as Vanishing Oatmeal Raisin Cookies?

They are very close in spirit: Same core method: cream fat and sugars, add eggs and vanilla, then the dry mix, then oats (and raisins if using). Similar ratio of oats to flour and sugar. My version uses nutmeg and slightly different butter/egg amounts, so it’s best described as an original-style Quaker oats oatmeal cookie recipe inspired by the classic Vanishing cookies, not an exact clone of the latest corporate formula.

Can I use quick oats, old-fashioned oats, or instant oatmeal?

Quick oats vs old-fashioned oats: Baking experts and test kitchens agree you can usually swap quick oats and old-fashioned oats 1:1 in cookie recipes, with old-fashioned oats giving a chewier bite and quick oats producing a softer, less chunky texture. Instant oatmeal packets: Those often contain salt, sugar, and flavorings, and the flakes are cut much finer. Multiple baking guides recommend not using instant packets in standard oatmeal cookie recipes because they change the texture and sweetness too much. So for this Quaker oatmeal cookie recipe , stick to Quaker Old Fashioned Oats or Quaker Quick Oats .

How should I store the quaker oatmeal cookie recipe?

In an airtight container at room temperature for several days. Adding a slice of bread to the container can help maintain moisture. For longer storage, freeze cooled cookies in a freezer-safe container with parchment between layers for up to 3 months.

Can I make the dough ahead of time?

Absolutely! Refrigerate covered dough for 2-3 days or freeze dough balls for longer storage. When baking from frozen, add 1-2 minutes to the baking time – no need to thaw first.

Perfect Quaker Oatmeal Cookie Recipe: Classic, Chewy & Delicious

Description

The classic Quaker Oatmeal Cookie recipe that’s perfectly chewy with crisp edges, warm cinnamon and nutmeg, and wholesome oats in every bite.

Ingredients

Scale

The ingredients you need to create a delicious quaker oatmeal cookie recipe are :

1¼ cups (2½ sticks) butter or margarine, softened
¾ cup firmly packed brown sugar
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1½ 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)

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Instructions

Theses instructions are clear and easy to have fun with this quaker oatmeal cookie recipe:

Heat oven to 375°F.
In large bowl, beat butter and sugars until creamy.
Add egg and vanilla; beat well.
Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well.
Stir in oats; mix well.
Drop rounded tablespoonfuls of dough onto ungreased cookie sheets.
Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie.
Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
Store tightly covered.

Notes

For Vanishing Oatmeal Raisin Cookies: Add 1 cup raisins with the oats.
For Chocolate Chip Oatmeal Cookies: Omit spices and add 1 cup semi-sweet chocolate chips.
For Butterscotch Oatmeal Cookies: Omit spices and add 1 cup butterscotch chips.
For Nutty Oatmeal Cookies: Add 1 cup chopped nuts with the oats.
For Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 127
Sugar: 7g
Sodium: 39mg
Fat: 6g
Carbohydrates: 14g
Fiber: 1g
Protein: 2g
Cholesterol: 19mg