These classic oatmeal cookies with Quaker Oats are soft in the middle, lightly crisp around the edges, and flavored with brown sugar, cinnamon, and vanilla. Rolled oats give them their familiar chewy texture, while a brief chill helps the dough bake into cookies that hold their shape.
Ingredients
- 1 cup (227 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 (188 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 (240 g) Quaker Old Fashioned Rolled Oats
- 1 cup (150 g) raisins, optional
Instructions
- Set a rack in the center of the oven and heat it to 350°F (175°C). Line two baking sheets with parchment paper. Let the butter soften until it gives slightly when pressed, but is not melted.
- In a large bowl, beat the butter, brown sugar, and granulated sugar with a hand mixer on medium speed until creamy and evenly blended, about 2 minutes. Scrape down the sides of the bowl as needed. By hand, use a sturdy spoon and mix until the butter and sugars look smooth and fluffy.
- Beat in the eggs one at a time, mixing until each is incorporated, then mix in the vanilla. The mixture may look slightly curdled; that is fine. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the flour mixture to the butter mixture and stir just until no dry streaks remain. Fold in the oats and, if using, the raisins. Do not keep mixing once the dough is combined, as overmixing can make the cookies tougher.
- Cover the bowl and chill the dough for 15 minutes. This short rest firms the butter and makes the dough easier to portion. If chilling longer, keep it refrigerated and allow a few minutes at room temperature if it becomes too firm to scoop.
- Scoop rounded tablespoons of dough, about 1½ tablespoons (30 g) each, onto the prepared sheets, spacing them about 2 inches (5 cm) apart. Leave the dough in rounded mounds; flattening is unnecessary. You should get about 24 cookies, depending on scoop size.
- Bake one sheet at a time for 10–12 minutes, rotating the sheet once if your oven browns unevenly. The edges should be lightly golden, while the centers still look a little soft. Cookies continue to set as they cool; do not wait for the centers to become deeply browned.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Bake the second sheet the same way. Use a fresh, cool baking sheet for each batch so the dough does not start melting before it goes into the oven.
Tips
- Measure flour lightly. Spoon it into the measuring cup and level the top instead of packing it in. Too much flour can make these cookies dry and cakey.
- Choose the right oats. Old-fashioned rolled oats make a substantial, chewy cookie. Quick oats can work in the same amount but produce a softer, less distinct texture; steel-cut oats are not a direct substitute.
- Watch the first batch. Ovens and cookie sizes vary. Start checking at 10 minutes and pull the cookies when the edges are set and the centers are still soft.
- Make them without raisins. Simply leave them out, or replace them with the same volume of chocolate chips or chopped walnuts. Keep add-ins to about 1 cup so the dough still holds together.
Serving Suggestions
Serve the cookies once fully cooled with coffee, tea, or a cold glass of milk. For a simple dessert, pair one or two with vanilla ice cream or a bowl of sliced apples. They are also easy to pack for a lunch or picnic once they have cooled and been stored in a closed container.
Variations
For oatmeal chocolate chip cookies, swap the raisins for 1 cup (170 g) chocolate chips. For a nutty version, use ½ cup (75 g) raisins and ½ cup (60 g) chopped walnuts or pecans. A pinch of nutmeg can join the cinnamon for a warmer spice profile.
For a more pronounced cinnamon flavor, increase the cinnamon to 1½ teaspoons (about 4 g). You can use dark brown sugar in place of light brown sugar for a deeper molasses note; the cookies may be a little softer. If using salted butter, omit the measured salt to keep the flavor balanced.
Storage and Reheating
Cool cookies completely before storing to prevent trapped steam from making them damp. Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a freezer-safe container or bag for up to 3 months, separating layers with parchment. Thaw at room temperature for about 30 minutes.
You can also freeze portioned, unbaked dough balls for up to 3 months. Bake them from frozen at 350°F (175°C), adding about 1–3 minutes to the baking time and checking for lightly golden edges. If dough or baked cookies have been left out in warm conditions, discard anything that has been at room temperature for more than 2 hours; refrigerate perishable ingredients and dough promptly.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats?
Yes. Use the same weight, 240 g, or about 3 cups. Quick oats absorb moisture differently and make a softer, less chewy cookie, so old-fashioned rolled oats are preferable for the classic texture.
Why did my oatmeal cookies spread too much?
The butter may have been melted or too soft, the dough may not have been chilled, or the baking sheet may have been warm from the previous batch. Use softened—not melted—butter, chill the dough for 15 minutes, and let baking sheets cool before reusing them.
Can I make the dough ahead?
Yes. Cover and refrigerate it for up to 24 hours. The dough will become firmer as it chills; let it stand briefly at room temperature if necessary before scooping. For longer storage, freeze portioned dough balls and bake from frozen.
How do I know when the cookies are done?
Look for lightly golden edges and centers that appear soft but no longer wet. They firm up during the 5-minute cooling period on the baking sheet. Baking until the entire cookie is dark can make it dry once cooled.
Can I make these cookies without eggs?
Eggs help bind the dough and give the cookies their structure. A commercial egg replacer may work if used according to its package directions, but the texture can differ. For best results, use a tested egg-free oatmeal-cookie recipe rather than assuming a direct swap will behave exactly the same.
Can I make smaller or larger cookies?
Yes. Keep the dough portions similar in size so they bake evenly, and adjust the time: smaller cookies may need a few minutes less, while larger ones may need a few minutes more. Check for lightly set edges rather than relying on time alone.
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