The scent of warm oats and sweet spices baking in the oven has a unique way of transporting us, doesn’t it? For many, that aroma is inextricably linked to memories of Quaker Oatmeal Cookies, a timeless classic that has graced kitchen tables for generations. It’s a cookie that feels like a warm hug, a simple pleasure that never gets old.
This isn’t just any oatmeal cookie recipe; we’re diving deep into the original 1950s version of Quaker Famous Oatmeal Cookies. It’s a recipe that has stood the test of time for a reason. These cookies are wonderfully straightforward to make, delivering that perfect balance of chewy centers, slightly crisp edges, and hearty oat flavor.
Whether you’re baking for a holiday gathering, a school bake sale, or simply to fill the cookie jar for a week of sweet moments, these Quaker Oatmeal Cookies are a guaranteed crowd-pleaser. They represent a comforting slice of Americana, a taste of home that’s both wonderfully nostalgic and eternally delicious. The simple act of creaming butter and sugar, then stirring in those wholesome oats, connects us to a legacy of home baking that feels more precious than ever in our fast-paced world.
Why You’ll Love This Recipe
- Timeless Classic: This is the authentic 1950s recipe, offering a true taste of nostalgia and the simple goodness that made Quaker Oatmeal Cookies a household name.
- Wonderfully Customizable: While perfect as is, this recipe is a fantastic base for your favorite mix-ins. Raisins, nuts, chocolate chips – make these Quaker Oatmeal Cookies your own!
- Perfectly Textured: Achieve that coveted combination of chewy middles and delightfully crisp edges, packed with hearty oat texture.
- Simple & Satisfying: Made with common pantry staples, this recipe is approachable for bakers of all levels and delivers deeply satisfying results every time.
- Best For: Anyone craving a comforting, classic cookie! Perfect for family baking sessions, nostalgic treats, potlucks, or simply a delightful afternoon snack.
Ingredients for Quaker Oatmeal Cookies
Here’s what you’ll need to whip up a batch of these classic Quaker Oatmeal Cookies.
Core Ingredients
- ¾ cup Crisco shortening, or your favorite shortening (this is key for that classic texture)
- 1 cup firmly packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- ¼ cup water
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 3 cups uncooked Quaker Old Fashioned Oats (or quick oats, see notes below)
- Optional Mix-ins:
- 1 cup raisins
- 1 cup shredded coconut
- 1 cup chopped pecans or walnuts
Ingredient Notes:
- Shortening: Using shortening like Crisco is traditional for this 1950s recipe and contributes to the cookies’ characteristic tenderness and texture. If you must substitute, use unsalted butter at room temperature, but note the texture will be slightly different – a bit more cakey and less crisp at the edges.
- Brown Sugar: Ensures a moist, chewy cookie with a hint of molasses flavor. Make sure it’s firmly packed!
- Oats: The star of the show! These provide that hearty, satisfying chew.
Substitutions and Tips
- Flour: While all-purpose flour is standard, you can experiment with a 50/50 blend of all-purpose and whole wheat flour for a nuttier flavor and denser texture.
- Spice it Up: For a warmer flavor, add ½ teaspoon of ground cinnamon or ¼ teaspoon of nutmeg to the dry ingredients. This really complements the Quaker Oatmeal Cookies.
- Chocolate Lover’s Twist: Feel free to substitute chocolate chips for the raisins or nuts. Semi-sweet or dark chocolate chunks work beautifully.
- Gluten-Free Option: To attempt a gluten-free version, use a good quality gluten-free all-purpose flour blend (one that contains xanthan gum) and certified gluten-free oats. Be aware that the texture might vary slightly.
Best Type of Oats to Use
For the most authentic Quaker Oatmeal Cookies experience, Quaker Old Fashioned Oats are traditionally recommended. They provide a distinct, chewy texture that holds up well during baking. The larger, whole rolled oats offer more substance to each bite.
However, Quick Quaker Oats can also be used. If you opt for quick oats, the cookies will generally be a bit softer and less chewy, with a slightly more uniform texture. They absorb liquid faster, so the dough might seem a tad drier, but they still bake up into delicious Quaker Oatmeal Cookies. Avoid using instant oats, as their texture is too fine and will result in a pasty cookie.
Kitchen Tools You’ll Need
Must-Have Tools
- Large mixing bowl(s)
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
- Baking sheets
- Spatula or wooden spoon
- Wire cooling rack
Nice-to-Have Extras
- Cookie scoop (for uniform cookie sizes)
- Parchment paper or silicone baking mats (for easy cleanup and preventing sticking)
- Sifter (for flour, salt, and baking soda if they are lumpy)
How to Make Quaker Oatmeal Cookies
Follow these simple steps to create your perfect batch of Quaker Oatmeal Cookies.
Step 1: Prep Oven and Pans
Preheat your oven to 350°F (175°C). Lightly grease your baking sheets or line them with parchment paper for easy cleanup.
Step 2: Cream Shortening and Sugars
In a large mixing bowl, beat the shortening, brown sugar, and granulated sugar together with an electric mixer until light and fluffy. This usually takes about 2-3 minutes. Pro-Chef Tip: Don’t skimp on this step! Proper creaming incorporates air, which is crucial for a tender cookie.
Step 3: Add Egg, Water, and Vanilla
Add the egg, water, and vanilla extract to the creamed mixture. Beat well until everything is thoroughly combined and smooth. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.
Step 4: Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, salt, and baking soda. Chef’s Insight: Whisking these dry ingredients together ensures the salt and baking soda are evenly distributed, leading to a consistent rise and flavor in your Quaker Oatmeal Cookies.
Step 5: Gradually Add Dry to Wet Ingredients
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage. Overmixing can lead to tougher cookies.
Step 6: Stir in Oats and Optional Mix-Ins
Stir in the Quaker Old Fashioned Oats (or quick oats) until they are evenly distributed throughout the dough. If you’re using raisins, coconut, or nuts, fold them in now. The dough will be quite thick.
Step 7: Drop Dough onto Baking Sheets
Drop rounded tablespoonfuls of dough (or use a medium cookie scoop) about 2 inches apart onto the prepared baking sheets. This gives the Quaker Oatmeal Cookies room to spread as they bake.
Step 8: Bake
Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. For chewier cookies, lean towards the shorter baking time; for crispier cookies, bake a little longer. You’ll notice that wonderful nutty aroma filling your kitchen!
Step 9: Cool
Let the Quaker Oatmeal Cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
Tips for Success
- Measure Flour Correctly: Avoid scooping flour directly from the bag with your measuring cup. This compacts the flour, resulting in too much flour and dry cookies. Instead, spoon the flour into your measuring cup and then level it off with a straight edge.
- Don’t Overbake: For that perfectly chewy center, pull the Quaker Oatmeal Cookies from the oven when the edges are set and golden, but the centers still look a tiny bit soft. They will continue to bake slightly on the hot pan.
- Chill the Dough (Optional): If your kitchen is warm or if you prefer a thicker, chewier cookie that spreads less, chill the dough for 30 minutes to an hour before baking. This can make a noticeable difference in the final texture of your Quaker Oatmeal Cookies.
- Uniform Cookie Size: Use a cookie scoop for evenly sized cookies. This not only looks more professional but also ensures they all bake at the same rate.
- Freshness Matters: Ensure your baking soda is fresh for the best leavening. Old baking soda can result in flat, dense cookies.
How to Store Quaker Oatmeal Cookies
Proper storage will keep your delicious Quaker Oatmeal Cookies fresh and tasty.
Room Temperature:
Store cooled cookies in an airtight container at room temperature for up to 3-5 days. For extra softness, you can add a slice of bread to the container; it helps maintain moisture.
In the Refrigerator:
If you prefer, you can store them in an airtight container in the refrigerator for up to a week. They will be firmer when cold, so you might want to let them sit at room temperature for a bit before enjoying, or gently warm them.
Freezing Tips:
Quaker Oatmeal Cookies freeze exceptionally well!
- Freezing Baked Cookies: Once completely cooled, place the cookies in a single layer on a baking sheet and freeze until solid (about 1 hour). Then, transfer them to a freezer-safe bag or container, layering with parchment paper if desired. They can be frozen for up to 3 months. Thaw at room temperature or warm in a low oven (300°F) for a few minutes.
- Freezing Dough: Portion the cookie dough into balls and place them on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag. You can bake the frozen dough balls directly, just add a couple of extra minutes to the baking time. This is perfect for enjoying fresh Quaker Oatmeal Cookies on demand!
Frequently Asked Questions (FAQs)
Can I use butter instead of shortening in this Quaker Oatmeal Cookies recipe?
Yes, you can use unsalted butter (at room temperature) as a 1:1 substitute for shortening. However, shortening creates a slightly more tender and taller cookie with crispier edges, which is characteristic of the original 1950s Quaker Oatmeal Cookies. Butter will yield a cookie that spreads a bit more and has a richer, more buttery flavor.
Why are my Quaker Oatmeal Cookies flat?
There are a few common reasons: your baking soda might be old or inactive, you might have over-creamed the fats and sugars for too long initially (though some aeration is good), the dough was too warm, or you used too little flour. Also, using melted butter instead of softened butter or shortening can lead to flatter cookies. Chilling the dough before baking can help prevent excessive spreading.
Can I add chocolate chips to these Quaker Oatmeal Cookies?
Absolutely! Chocolate chips are a fantastic addition. You can substitute them for the raisins or nuts, or add them alongside. About 1 cup of semi-sweet, milk, or dark chocolate chips would work wonderfully in this Quaker Oatmeal Cookies recipe.
What’s the difference between Old Fashioned Oats and Quick Oats in cookies?
Old Fashioned Oats (or rolled oats) are whole oats that have been steamed and rolled flat. They provide a chewier, more distinct oat texture in cookies. Quick Oats are cut into smaller pieces before being steamed and rolled, so they cook faster and create a softer, slightly less textured cookie. Both work for Quaker Oatmeal Cookies, but Old Fashioned Oats give a more traditional, hearty chew.
How do I make sure my Quaker Oatmeal Cookies are chewy?
For chewy Quaker Oatmeal Cookies, make sure your brown sugar is fresh and moist, don’t overbake them (pull them out when the edges are set but the center is still a tad soft), and consider using a bit more brown sugar than granulated sugar if you’re adapting recipes (though this one has a good balance). Using shortening also contributes to chewiness.
Conclusion
There’s a reason the original 1950s recipe for Quaker Oatmeal Cookies has remained a beloved staple for so many years. Its simplicity, heartwarming flavor, and delightful chewiness make it a go-to for any occasion. Whether you follow this recipe to the letter for a taste of pure nostalgia or add your own creative twists, these Quaker Oatmeal Cookies are sure to bring smiles and satisfy those classic cookie cravings. Happy baking!
