The aroma of cinnamon and warm oats wafting from the oven – for me, that’s the scent of pure comfort, a direct line back to childhood afternoons spent “helping” in the kitchen. It’s the promise of a perfectly baked, wonderfully chewy cookie, fresh and waiting.
Quaker’s Best Oatmeal Cookies are more than just a recipe; they’re a tradition. These aren’t your average, run-of-the-mill cookies. They are the kind of treat that brings smiles to faces, whether packed in a lunchbox, shared at a potluck, or enjoyed quietly with a glass of milk on a cozy evening.
Their enduring popularity comes from that delightful balance of soft chewiness, hearty oat texture, and warm spice. Ideal for holiday baking, casual get-togethers, or simply when you need a little pick-me-up, these oatmeal cookies are a year-round favorite. This particular recipe, a beloved classic, has been passed down and cherished, and I’m thrilled to share my tips and tricks to make your batch the best ever. It’s the kind of baking that feels both special and wonderfully straightforward, perfect for filling your home with warmth and happy tummies.
Why You’ll Love This Recipe
There are so many reasons these Quaker’s Best Oatmeal Cookies will become a staple in your baking rotation:
- Incredibly Flavorful: The combination of brown sugar, cinnamon, and nutmeg (if you choose to use it!) creates a warm, inviting flavor profile that perfectly complements the hearty oats.
- Wonderfully Chewy Texture: If you love an oatmeal cookie with a satisfying chew and slightly crisp edges, this recipe delivers. The oats provide substance, while the other ingredients create that sought-after softness.
- Simple & Reliable: This is a straightforward recipe using common pantry staples. It’s trusted for a reason – it works beautifully every time, making it perfect for bakers of all skill levels.
- Versatile Treat: These oatmeal cookies are fantastic on their own, but also great for crumbling over ice cream, packing for picnics, or including in care packages.
- Best For: Busy parents looking for a quick and beloved treat, anyone craving classic comfort food, holiday bakers needing a reliable crowd-pleaser, and beginner bakers wanting a successful first foray into homemade cookies.
Ingredients for Quaker’s Best Oatmeal Cookies
Here’s what you’ll need to gather to create these delightful oatmeal cookies.
Core Ingredients
- 1 1/4 cups (2 sticks plus 2 tablespoons) margarine or butter, softened: The fat is key for tenderness and flavor. Ensure it’s properly softened, not melted, for the best cookie structure. Butter will give a richer flavor, while margarine works well too.
- 3/4 cup firmly packed brown sugar: Adds moisture, chewiness, and a wonderful molasses flavor. Make sure it’s packed into the measuring cup.
- 1/2 cup granulated sugar: Contributes to the spread and crisp edges of the cookies.
- 1 egg: Binds the ingredients together. Use a large egg, preferably at room temperature.
- 1 teaspoon vanilla: Enhances all the other flavors. Pure vanilla extract is always a good choice.
- 1 1/2 cups all-purpose flour: Provides the main structure for the cookies.
- 1 teaspoon baking soda: Helps the cookies rise and spread.
- 1 teaspoon ground cinnamon: The classic warm spice for oatmeal cookies.
- 1/2 teaspoon salt: Balances the sweetness and brings out the other flavors.
- 1/4 teaspoon ground nutmeg (optional): Adds a lovely layer of warmth, but can be omitted if you’re not a fan.
- 3 cups Quaker® Oats (quick or old fashioned, uncooked): The star of the show! This provides the characteristic texture and hearty flavor of your oatmeal cookies.
Substitutions and Tips
- Flour: For a slightly different texture, you could experiment with half whole wheat pastry flour, but all-purpose gives the classic result.
- Spices: Feel free to adjust the spices. A pinch of ground ginger or allspice can add a lovely warmth, especially around the holidays. If you’re a big spice fan, don’t be afraid to slightly increase the cinnamon.
- Add-ins: This is a fantastic base recipe for oatmeal cookies! Consider adding 1 cup of raisins, chocolate chips, chopped nuts (walnuts or pecans are great), or dried cranberries for extra texture and flavor. Fold them in gently after the oats.
- Gluten-Free Option: You can try substituting the all-purpose flour with a good quality gluten-free all-purpose baking blend that contains xanthan gum. Ensure your oats are certified gluten-free as well. Results may vary slightly.
Best Type of Oats to Use
When making oatmeal cookies, the type of oats you choose can significantly impact the final texture. For this Quaker’s Best Oatmeal Cookies recipe, you have two excellent options:
- Old Fashioned Oats (Rolled Oats): These oats provide a distinct, chewy texture and a more pronounced oat flavor. They hold their shape well during baking, resulting in a cookie with more visible oat pieces and a heartier bite. This is often the preferred choice for a classic, robust oatmeal cookie.
- Quick Oats: These are old fashioned oats that have been cut into smaller pieces and rolled thinner, so they cook more quickly. In cookies, quick oats will yield a softer, slightly less chewy texture, and the oat presence will be more integrated into the cookie. They absorb moisture a bit differently, sometimes resulting in a slightly cakier cookie.
The recipe states you can use either, and both will produce delicious oatmeal cookies. If you love a very traditional, chewy oatmeal cookie with a more rustic texture, go for old fashioned oats. If you prefer a softer, more uniform cookie, quick oats are a great choice. Avoid using steel-cut oats for this recipe, as their texture is too coarse and won’t soften properly during baking. Instant oats are also not recommended as they can make the cookies too dense or pasty.
Kitchen Tools You’ll Need
You don’t need a lot of fancy equipment for these oatmeal cookies, just some baking basics.
Must-Have Tools
- Mixing Bowls: At least one large bowl for combining the main ingredients and a smaller one for the dry ingredients.
- Electric Mixer (Stand or Handheld): While you can mix by hand, an electric mixer makes creaming the butter and sugar much easier and more effective, leading to better cookie texture.
- Measuring Cups and Spoons: Accurate measurements are crucial for baking success.
- Baking Sheets: Two is ideal, so you can have one batch in the oven while you’re prepping the next.
- Spatula: For scraping down the bowl and mixing.
- Cookie Scoop or Spoons: For portioning out even-sized dough balls. A medium cookie scoop (about 1.5 to 2 tablespoons) is perfect.
Nice-to-Have Extras
- Parchment Paper or Silicone Baking Mats: These prevent sticking, make cleanup a breeze, and can help with even baking. Highly recommended for easy cookie removal.
- Wire Cooling Rack: Essential for allowing air to circulate around the cookies as they cool, preventing them from becoming soggy.
How to Make Quaker’s Best Oatmeal Cookies
Let’s get baking! Follow these steps for perfectly chewy and delicious oatmeal cookies.
Step 1: Prep Oven and Baking Sheets
Preheat your oven to 375°F (190°C). If you’re using them, line your baking sheets with parchment paper or silicone baking mats. This will make cleanup so much easier and ensure your oatmeal cookies don’t stick.
Step 2: Combine Wet Ingredients
In a large mixing bowl, beat the softened margarine or butter, firmly packed brown sugar, and granulated sugar together until creamy. This usually takes about 2-3 minutes with an electric mixer. You’ll see the mixture lighten in color and become fluffy. Add the egg and vanilla extract and beat well to combine. Scrape down the sides of the bowl periodically to ensure everything is evenly incorporated.
Step 3: Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and ground nutmeg (if using). Whisking helps to distribute the leavening agent and spices evenly throughout the flour.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredient mixture, beating on low speed until just combined. Be careful not to overmix at this stage. Overmixing can lead to tougher cookies. Mix until you no longer see streaks of flour.
Step 5: Add the Oats
Stir in the Quaker® Oats until they are evenly distributed throughout the dough. If you’re adding any extras like raisins or chocolate chips, now is the time to gently fold them in. The dough for your oatmeal cookies will be quite thick.
Step 6: Drop Dough and Bake
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. A cookie scoop works wonders here for uniform size and shape. Bake for 9 to 11 minutes, or until the edges are golden brown and the centers are just set. The cookies might look slightly underdone in the very center, but they will continue to firm up as they cool. For chewier oatmeal cookies, err on the side of slightly underbaking.
Step 7: Cool the Cookies
Let the oatmeal cookies cool on the baking sheets for a few minutes (about 2-5 minutes is perfect) before transferring them to a wire cooling rack to cool completely. This short cooling period on the hot pan helps them set up properly.
Tips for Success
Achieve oatmeal cookie perfection with these pro tips:
- Properly Softened Butter is Key: Don’t use melted butter! Butter should be softened to room temperature (you can press it lightly with your finger, and it will give). This ensures the butter and sugars cream properly, creating the right texture for your oatmeal cookies.
- Don’t Overmix the Dough: Once you add the flour, mix only until it’s just combined. Overmixing develops the gluten in the flour, which can make your oatmeal cookies tough instead of chewy.
- Chill the Dough (Optional but Recommended for Thicker Cookies): If you find your cookies spread too much, or if your kitchen is very warm, chilling the dough for 30 minutes to an hour before baking can result in thicker, chewier oatmeal cookies.
- Uniform Cookie Size: Use a cookie scoop or two spoons to make sure your dough balls are all roughly the same size. This helps them bake evenly.
- Watch Baking Time Carefully: Ovens vary. Start checking your oatmeal cookies around the 9-minute mark. For that desirable chewy center, you want to pull them out when the edges are golden, and the centers look just barely set. They will firm up as they cool.
How to Store Quaker’s Best Oatmeal Cookies
Keep your delicious oatmeal cookies fresh with these storage tips:
- Room Temperature: Once completely cooled, store the oatmeal cookies in an airtight container at room temperature. They should stay fresh for up to 3-4 days. Adding a slice of bread to the container can help keep them soft.
- In the Refrigerator: While you can store them in the fridge, it might make them a bit harder. If you do, keep them in an airtight container. They will last for about a week. You might want to let them come to room temperature or warm them slightly before enjoying.
- Freezing Tips: These oatmeal cookies freeze beautifully!
- Baked Cookies: Once completely cooled, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature or pop a frozen cookie in the microwave for a few seconds for a warm treat.
- Cookie Dough: You can also freeze the cookie dough. Portion out the dough balls onto a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time. This is fantastic for having fresh oatmeal cookies on demand!
Frequently Asked Questions (FAQs)
Can I use steel-cut oats in this oatmeal cookies recipe?
No, steel-cut oats are too coarse for this recipe and won’t soften properly during baking. Stick to old fashioned (rolled) oats or quick oats for the best texture in your oatmeal cookies.
Why are my oatmeal cookies flat?
Several factors can cause flat oatmeal cookies: butter that was too soft or melted, too much sugar, not enough flour, or an oven that’s not hot enough. Also, ensure your baking soda is fresh. Chilling the dough before baking often helps prevent excessive spreading.
Can I make these oatmeal cookies vegan?
You can try! To make vegan oatmeal cookies, you’d need to substitute the butter with a good quality vegan butter alternative and use a vegan egg replacer (like a flax egg: 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The texture might vary slightly.
How do I get really chewy oatmeal cookies?
For extra chewy oatmeal cookies, use old fashioned oats, don’t overbake them (pull them out when the centers are just set), and consider slightly increasing the brown sugar content relative to the granulated sugar. Using melted butter can also contribute to chewiness, but it will also lead to flatter cookies; finding the right balance is key.
Can I add raisins or chocolate chips to this recipe?
Absolutely! About 1 cup of raisins, chocolate chips, chopped nuts, or dried cranberries would be a delicious addition to these oatmeal cookies. Gently fold them into the dough after you’ve mixed in the oats.
Conclusion
There’s a reason recipes like Quaker’s Best Oatmeal Cookies stand the test of time. They are simple, reliable, and utterly delicious. The combination of hearty oats, warm spices, and that perfect chewy texture makes for a truly satisfying treat. Whether you’re a seasoned baker or just starting, this recipe will guide you to creating a batch of oatmeal cookies that will disappear in no time. Enjoy the process, the wonderful aroma that fills your home, and, of course, every single bite of your homemade oatmeal cookies.
