Description
Delicious and wholesome Quaker Oats Oatmeal Cookies that are chewy, flavorful, and perfect for any occasion. These cookies combine the heartiness of oats with warm cinnamon and optional raisins and nuts for added texture and taste. Easy to prepare in just 25 minutes, yielding a large batch perfect for sharing or snacking throughout the week.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups Quaker Oats (old-fashioned or quick oats)
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Optional Add-ins
- 1 cup raisins (optional)
- ½ cup chopped nuts (walnuts or pecans, optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or lightly grease them to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the oats, all-purpose flour, baking soda, ground cinnamon, and salt to ensure even distribution of the leavening and spices.
- Cream Butter and Sugars: In a large mixing bowl, using an electric mixer or by hand, cream the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step aerates the dough for a tender cookie.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition to create a smooth batter.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, stirring until just combined. Avoid overmixing to maintain a soft texture.
- Add Optional Mix-ins: Fold in the raisins and chopped nuts if using, distributing them evenly throughout the dough.
- Portion Cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown but the centers are still soft, for chewy cookies.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake and allow to finish setting while cooling.
- Substitute raisins with chocolate chips for a different flavor.
- Use quick oats for a softer texture or old-fashioned oats for more chew.
- Store cookies in an airtight container at room temperature for up to one week.
- Butter should be at room temperature for easier creaming and better texture.
