These classic oatmeal cookies are made with Quaker old-fashioned rolled oats, butter, brown sugar, and warm cinnamon. The oats give them a chewy center and lightly crisp edges, and the dough comes together without a mixer; add raisins or chocolate chips if you like.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (220 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs (about 100 g without shells), at room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1½ cups (190 g) all-purpose flour, spooned into the measuring cup and leveled
- 1 teaspoon (5 g) baking soda
- 1 teaspoon (3 g) ground cinnamon
- ½ teaspoon (3 g) fine salt
- 3 cups (270 g) Quaker old-fashioned rolled oats
- 1 cup (150 g) raisins, optional
Instructions
- Heat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. If you have only one sheet, bake the cookies in batches and let the sheet cool before adding another round of dough.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a sturdy spoon or electric mixer until creamy and evenly combined, about 2 minutes. Scrape down the bowl so no thick patches of butter or sugar remain.
- Beat in the eggs one at a time, mixing until each is incorporated. Stir in the vanilla. The mixture may look slightly curdled; it will come together when you add the dry ingredients.
- In a separate bowl, whisk the flour, baking soda, cinnamon, and salt. Add this mixture to the butter mixture and stir just until the flour disappears. Fold in the oats and raisins, if using. Avoid prolonged mixing, which can make the cookies tougher.
- Scoop rounded tablespoons of dough, about 2 tablespoons (30–35 g) each, onto the prepared sheets. Leave about 2 inches (5 cm) between them so the cookies have room to spread. For more uniform baking, use a cookie scoop or weigh the portions.
- Bake one sheet at a time on the middle rack for 10–12 minutes, until the edges are lightly golden and the centers still look a little soft. Rotate the sheet once if your oven browns unevenly. The cookies firm as they cool, so do not wait for the centers to look completely dry.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool. This batch makes about 24 cookies. If baking a second sheet, place dough on a cool sheet rather than a hot one.
Tips
- Measure flour lightly. Scooping directly from the bag can pack in too much flour and make the cookies dry. Spoon flour into the cup and level it, or weigh 190 g.
- Use softened, not melted, butter. Butter should give slightly when pressed but remain cool and hold its shape. Melted butter can make the dough greasy and the cookies spread more.
- Choose the right oats. Old-fashioned rolled oats give the classic hearty texture. Quick oats can be substituted in the same quantity for a softer, less distinct oat texture; steel-cut oats are not a direct substitute and will stay too firm.
- Watch the first tray closely. Ovens and cookie sizes vary. Take the cookies out when the rims are golden and the centers are soft; leaving them in until fully browned can make them dry.
Serving Suggestions
Serve the cookies warm or at room temperature with cold milk, coffee, or tea. For a simple dessert, pair one with vanilla ice cream or crumble it over yogurt. If serving a crowd, arrange them on a platter only after they have cooled enough to hold their shape.
Variations
For classic raisin oatmeal cookies, use the optional cup of raisins; for extra flavor, soak them in warm water for 10 minutes and drain and pat them dry before folding them into the dough. For a chocolate version, replace the raisins with 1 cup (170 g) semisweet chocolate chips. You can also use ½ cup (60 g) chopped walnuts or pecans, either in place of some of the raisins or alongside them.
To add a little citrus, stir in 1 teaspoon (2 g) finely grated orange zest. For a less sweet cookie, reduce the granulated sugar to ⅓ cup (67 g); the cookies will be slightly less crisp around the edges. Keep the flour, oats, butter, and leavening amounts unchanged for the most reliable texture.
Storage and Reheating
Cool cookies completely before storing them in an airtight container at room temperature for up to 5 days. Keep them away from direct sunlight and heat. To soften a cookie, microwave it for about 8–10 seconds; heating longer can make it tough. For food safety, refrigerate perishable foods within 2 hours, but these plain cookies do not require refrigeration.
To freeze baked cookies, layer them between parchment in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature for about 30 minutes. You can also freeze portions of dough on a tray until firm, then transfer them to a sealed freezer bag for up to 3 months. Bake from frozen at 350°F (175°C), adding about 1–3 minutes to the baking time and checking for golden edges.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats?
Yes. Use 3 cups (270 g) quick oats in the same amount. The cookies will have a finer, softer texture and less visible oat flakes. Avoid steel-cut oats, which do not soften enough during the short bake.
Why did my oatmeal cookies spread too much?
The butter may have been too warm or melted, the flour may have been undermeasured, or the baking sheet may have been hot when the dough went on. Use softened butter, measure flour accurately, and bake each batch on a cool sheet.
Can I make the dough ahead?
Yes. Cover and refrigerate the dough for up to 24 hours. Chilled dough may bake a little thicker and need an extra minute or two in the oven. Let it sit at room temperature briefly if it is too firm to scoop.
Can I make these cookies without raisins?
Yes. Leave them out for plain oatmeal cookies, or replace them with chocolate chips or chopped nuts. The dough does not need another adjustment.
How can I tell when the cookies are done?
Look for lightly golden edges and centers that still appear soft. They continue to set on the baking sheet during the 5-minute rest. If the centers are already dark or firm in the oven, they are likely overbaked.
Can I make the recipe with salted butter?
Yes. Use the same amount of salted butter and reduce the added salt to ¼ teaspoon (about 1.5 g). Salt levels vary by butter brand, so you can omit the added salt if you prefer a milder cookie.
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