There’s just something about a warm, chewy cookie that makes everything better, right? And when I think of classic, comforting cookies, my mind instantly goes to the *Quaker Oats Oatmeal Cookie Recipe*. It’s simple, it’s delicious, and honestly, it’s been a staple in my kitchen for as long as I can remember! I swear, the smell alone takes me right back to my grandma’s kitchen. She always had a batch ready, and now I love making them for my own family.
What I especially love about this Quaker Oats oatmeal cookie recipe is how easy it is! Seriously, you probably already have most of the ingredients in your pantry. Plus, it’s super versatile – you can add chocolate chips, nuts, raisins, whatever your heart desires! Trust me, once you try this recipe, it’ll become a regular in your baking rotation, too.
Why You’ll Love This Quaker Oats Oatmeal Cookie Recipe
Okay, so why *should* you try this Quaker Oats oatmeal cookie recipe? Let me tell you!
- It’s seriously **easy to make**. Even the kids can help!
- You probably have all the **simple ingredients** already. No fancy stuff here!
- The **flavor is amazing**. Warm, comforting, and just the right amount of sweet.
- Totally **customizable**! Add your favorite mix-ins and make it your own.
- It’s **quick**! From start to finish, you’ll have a batch of warm cookies in under 30 minutes.
Quick and Easy Quaker Oats Oatmeal Cookie Recipe
Seriously, if you need a cookie fix *fast*, this is your recipe. I’m talking minimal effort, maximum reward. You can whip up a batch of these Quaker Oats oatmeal cookies in no time!
Simple Ingredients for the Best Quaker Oats Oatmeal Cookie Recipe
My favorite part? You don’t need a bunch of crazy ingredients! We’re talking pantry staples like flour, sugar, oats, and a few other basics. Easy peasy!
Ingredients for Your Quaker Oats Oatmeal Cookie Recipe
Alright, let’s talk ingredients! Here’s what you’ll need to make these amazing Quaker Oats oatmeal cookies. Don’t worry, it’s all pretty standard stuff!
- 3/4 cup packed brown sugar – gotta pack it in there!
- 1/2 cup white granulated sugar
- 3/4 cup trans-fat free vegetable shortening – I usually use Crisco, but any kind will do!
- 1/4 cup water
- 1 teaspoon vanilla extract – the real stuff, please!
- 3 cups Quaker® Oats quick or old fashioned, uncooked – either works great!
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 large egg
See? Nothing too scary! Now, let’s get baking!
How to Prepare the Perfect Quaker Oats Oatmeal Cookie Recipe
Okay, friend, let’s get down to business! Follow these steps, and you’ll have a batch of perfect Quaker Oats oatmeal cookies in no time. I promise, it’s easier than you think!
Step-by-Step Instructions for Quaker Oats Oatmeal Cookie Recipe
- First things first: **Preheat your oven to 375 degrees**. This is super important, so don’t skip it!
- In a large bowl, **mix together the brown sugar, white sugar, and shortening**. Get in there with your hands or a mixer and really cream it together until it’s nice and fluffy. This helps make the cookies tender!
- Now, **add the egg, vanilla extract, and water**. Mix it all up until it’s well combined. Don’t worry if it looks a little weird at this point, it’ll all come together!
- Time for the dry ingredients! **Pour in the oatmeal, salt, baking soda, and flour**. Mix it all together until just combined. Be careful not to overmix – that can make the cookies tough. A few streaks of flour are okay!
- **Scoop out the cookie dough** (I use a cookie scoop for even sizes!) and gently **roll it into a ball**. Place it on an ungreased cookie sheet and **press down slightly** with your fingers or a fork.
- **Bake for 9 to 11 minutes**, or until the edges are golden brown. Keep a close eye on them – ovens can be sneaky!
- Once they’re done, **let them cool on the cookie sheet for a few minutes** before moving them to a wire rack to cool completely. This helps them set up properly.
Tips for Baking the Best Quaker Oats Oatmeal Cookie Recipe
Want to take your Quaker Oats oatmeal cookies to the next level? Here are a few of my favorite tips!
- Using room temperature ingredients really helps everything mix together smoothly.
- Don’t overmix the dough! Overmixing develops the gluten in the flour, which can make the cookies tough.
- The cookies are done when the edges are golden brown, but the centers are still slightly soft. They’ll continue to set up as they cool.
Variations on the Quaker Oats Oatmeal Cookie Recipe
Okay, so the basic Quaker Oats oatmeal cookie recipe is amazing, but what if you want to mix things up a bit? Good news – it’s super easy to customize! Here are a couple of my favorite variations to get you started.
Adding Chocolate Chips to Your Quaker Oats Oatmeal Cookie Recipe
Who doesn’t love chocolate chips? Simply add about a cup of your favorite chocolate chips (milk chocolate, dark chocolate, whatever you like!) to the dough after you’ve mixed in the dry ingredients. Fold them in gently until they’re evenly distributed. Trust me, chocolate chips make everything better!
Nutty Quaker Oats Oatmeal Cookie Recipe
Want to add a little crunch? Throw in about 1/2 cup of chopped nuts! Walnuts and pecans are my go-to choices, but almonds or even macadamia nuts would be delicious too. Just like with the chocolate chips, add them after the dry ingredients and fold them in gently. Mmm, nutty goodness!
Storing Your Quaker Oats Oatmeal Cookie Recipe
Alright, so you’ve baked these amazing Quaker Oats oatmeal cookies, but what if you have leftovers (if you can resist eating them all right away, that is!)? No worries! Just pop them in an airtight container. They’ll stay fresh for about 3-4 days – if they last that long!
Quaker Oats Oatmeal Cookie Recipe FAQs
Got questions about this Quaker Oats oatmeal cookie recipe? I’ve got answers! Here are a few of the most common questions I get asked.
Can I use steel-cut oats in this Quaker Oats Oatmeal Cookie Recipe?
Okay, so steel-cut oats are awesome, but they’re not the best choice for this recipe. You really want to stick with quick or old-fashioned oats. Steel-cut oats are just too tough and chewy, and they won’t soften up enough during baking. Trust me, I’ve tried it! Quick or old-fashioned oats give you that perfect chewy texture we’re going for.
How do I keep my Quaker Oats Oatmeal Cookie Recipe from spreading too thin?
Spreading cookies are the WORST! Here’s my trick: make sure your butter isn’t too soft. It should be firm but pliable, not melted. Also, chilling the dough for about 30 minutes before baking can help. And don’t overcrowd your baking sheet! Giving the cookies some space prevents them from merging into one giant cookie (unless that’s what you’re going for!).
How long does this Quaker Oats Oatmeal Cookie Recipe last?
If you store your Quaker Oats oatmeal cookies in an airtight container, they’ll stay fresh for about 3-4 days. But honestly, in my house, they’re usually gone way before that! They’re just too tempting!
Nutritional Information for Quaker Oats Oatmeal Cookie Recipe
Okay, so you’re probably wondering about the nutritional info for these Quaker Oats oatmeal cookies, right? Here’s a quick estimate, but keep in mind it can vary depending on the exact ingredients you use. For more detailed information on oats, you can check out Harvard Health Publishing.
- Serving Size: 1 cookie
- Calories: About 80
- Sugar: 7g
- Fat: 4g
- Protein: 1g
Just remember, these are estimates! Enjoy in moderation, friends!
Rate This Quaker Oats Oatmeal Cookie Recipe!
Loved this Quaker Oats oatmeal cookie recipe? Leave a comment and let me know! Your rating helps other bakers find the best recipes. Happy baking!
Grandma’s Wonderful Quaker Oats Oatmeal Cookie Recipe
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 5 dozen 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Make delicious Quaker Oats oatmeal cookies with this simple recipe.
Ingredients
- 3/4 cup packed brown sugar
- 3/4 cup trans-fat free vegetable shortening
- 1/2 cup white granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 3 cups Quaker® Oats quick or old fashioned, uncooked
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 egg
Instructions
- Preheat the oven to 375 degrees.
- Add brown sugar, white sugar, and shortening to a large bowl and mix well.
- Add egg, vanilla extract, and water and mix well.
- Pour in oatmeal, salt, baking soda, and flour and mix well.
- Scoop out a cookie and roll it. Place on an ungreased cookie sheet and press down.
- Bake for 9 to 11 minutes until edges are golden brown.
- Cool on the sheet for a few minutes, then move to a wire rack to cool completely.
Notes
- Adjust baking time for desired cookie crispness.
- Store in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 7g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
