Tired of cookies that crumble too easily, taste bland, or turn out hard as rocks? You’re not alone. Many home bakers struggle to achieve that perfect balance of chewy texture and rich flavor that makes an oatmeal cookie truly unforgettable.
This Quaker oatmeal cookie recipe delivers perfectly chewy, golden-brown cookies with crispy edges every single time. Made with wholesome Quaker Oats, these cookies offer the ideal combination of sweetness, warmth, and satisfying texture that will have your family asking for seconds.
As a pastry chef with over 12 years of experience perfecting classic American desserts, I’ve tested countless oatmeal cookie variations. This recipe has become my go-to because it never fails to impress, whether I’m baking for a casual weeknight treat or a special occasion. The secret? Quality ingredients, precise measurements, and a few professional tricks I’ll share with you.
In this guide, you’ll discover why this recipe works so well, how to choose the right ingredients, step-by-step baking instructions, pro tips for perfect cookies, creative flavor variations, and answers to common baking questions. Let’s get started!
Table of Contents
“The perfect cookie isn’t just baked—it’s crafted with quality oats and timeless tradition.”
Recipe Overview
| Detail | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Total Time | 27 minutes |
| Servings | 24 cookies |
| Course | Dessert |
| Cuisine | American |
| Oven Temperature | 350°F (175°C) |
| Calories per Cookie | 165 calories |
Why This Cookie Recipe Works
This Quaker oatmeal cookie recipe stands out for three compelling reasons: incredible flavor, unmatched convenience, and endless versatility. Here’s what makes it exceptional:
- Uses affordable, pantry-staple ingredients – Everything you need is probably already in your kitchen, from Quaker Oats to butter and brown sugar
- Ready in under 30 minutes total – Perfect for last-minute baking when unexpected guests arrive or cravings strike
- Foolproof technique for beginners – Simple mixing method requires no special equipment or advanced baking skills
- Naturally customizable base – Add chocolate chips, raisins, nuts, or spices to create your signature version
- Perfect texture every time – Chewy centers with slightly crisp edges that stay fresh for days
- Made with whole grain goodness – Quaker Oats provide fiber and nutrients while delivering classic flavor
“Great cookies start with great oats—choose quality ingredients, and your results will speak for themselves.”
Choosing the Right Ingredients
The foundation of exceptional oatmeal cookies lies in selecting quality ingredients. Let’s break down what you need and why it matters.
Best Oats for This Recipe
Quaker Old Fashioned Oats are the gold standard for this recipe. Here’s why they’re superior:
Old fashioned oats (also called rolled oats) provide the perfect texture—they maintain their structure during baking while softening just enough to create that signature chewy bite. Quick oats become too mushy, while steel-cut oats remain too firm. Quaker’s consistent quality ensures your cookies turn out perfectly every time.
Avoid instant oatmeal packets – These are pre-cooked and will create a paste-like texture. Stick with plain Quaker Old Fashioned Oats from the canister or bag.
Buying Tips for Key Ingredients
Butter Quality Matters: Choose unsalted butter so you can control the salt level. European-style butter (higher fat content) creates extra-rich cookies, but standard unsalted butter works beautifully.
Brown Sugar Selection: Light brown sugar gives a subtle molasses flavor, while dark brown sugar creates deeper, more robust cookies. I recommend light brown sugar for this recipe’s balanced taste.
Fresh Baking Soda: Check the expiration date. Old baking soda won’t provide proper lift, resulting in flat, dense cookies.
Real Vanilla Extract: Pure vanilla extract delivers far superior flavor compared to imitation. This small investment dramatically improves your cookies.
Ingredient Substitutions
Need to adapt the recipe? Here are reliable substitutions:
Butter Alternatives: Replace with equal amounts of coconut oil for dairy-free cookies, though the flavor will be slightly different.
Sugar Swaps: Swap brown sugar for coconut sugar in a 1:1 ratio for a lower-glycemic option. For granulated sugar, you can use turbinado or cane sugar.
Egg Replacement: Use one flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and set for 5 minutes) per egg for vegan cookies.
Gluten-Free Option: Use certified gluten-free oats and substitute all-purpose flour with a 1:1 gluten-free baking blend.
Ingredients & Prep
Cookie Prep Essentials
| Ingredient | Quantity |
|---|---|
| Quaker Old Fashioned Oats | 3 cups |
| All-purpose flour | 1½ cups |
| Unsalted butter, softened | 1 cup (2 sticks) |
| Light brown sugar, packed | 1 cup |
| Granulated sugar | ½ cup |
| Large eggs | 2 |
| Pure vanilla extract | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt | ½ teaspoon |
| Optional: Raisins or chocolate chips | 1 cup |
Preparation Before Mixing
Temperature Matters: Remove butter from the refrigerator 30-45 minutes before baking. It should be soft enough to leave a fingerprint but not melting or greasy. Room temperature butter creams properly with sugar, creating the ideal cookie structure.
Measure Accurately: Use the spoon-and-level method for flour. Spoon flour into your measuring cup and level with a knife. Don’t scoop directly from the bag, which packs flour and leads to dry cookies.
Preheat Your Oven: Always preheat to 350°F for at least 15 minutes before baking. An oven thermometer ensures accuracy—many ovens run hot or cold.
Mixing Tips
Cream butter and sugars for 2-3 minutes until light and fluffy. This incorporates air for tender cookies. Add eggs one at a time, beating well after each. Don’t overmix once you add flour—mix just until no dry streaks remain to prevent tough cookies.
Step-by-Step Cooking Instructions
Pre-Baking Prep
| Step | Time | Key Point |
|---|---|---|
| Soften butter | 30-45 min | Should indent easily but not melt |
| Preheat oven | 15 min | Reach 350°F for even baking |
| Prepare baking sheets | 5 min | Line with parchment paper |
| Measure ingredients | 10 min | Have everything ready before mixing |
Step 1: Prepare Your Workspace
Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even browning. Position oven racks in the upper-middle and lower-middle positions for optimal heat circulation.
Mixing Method
Step 2: Cream Butter and Sugars
In a large bowl or stand mixer, beat softened butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes. The mixture should become pale and fluffy. Scrape down the sides of the bowl halfway through.
Step 3: Add Wet Ingredients
Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until fully incorporated. The mixture may look slightly curdled—this is normal.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. This distributes the leavening agents evenly.
Step 5: Mix Dry Into Wet
Add the flour mixture to the butter mixture. Mix on low speed just until no dry flour remains visible. Don’t overmix—this develops gluten and creates tough cookies.
Step 6: Fold in Oats
Gently fold in Quaker Oats using a wooden spoon or spatula. If using, add chocolate chips, raisins, or nuts at this stage. Mix just until evenly distributed.
Baking Process
Step 7: Shape and Space
Using a 2-tablespoon cookie scoop or spoon, drop dough onto prepared baking sheets. Space cookies 2 inches apart—they’ll spread during baking. For uniform size, weigh dough portions at 2 ounces each.
Step 8: Bake to Perfection
Bake for 10-12 minutes, rotating sheets halfway through for even browning. Cookies are done when edges are golden brown and centers look slightly underdone—they’ll continue cooking on the hot pan.
Visual cue: Cookies should be puffed with lightly browned edges but still soft-looking in the center.
Doneness Check
| Visual Cue | Time | Internal Temp |
|---|---|---|
| Golden edges, soft center | 10-12 min | Not applicable for cookies |
| Slightly puffed appearance | 11 min mark | Remove at this stage |
| Set edges, glossy center | 12 min max | Perfect doneness |
Step 9: Cooling Process
Let cookies cool on the baking sheet for 5 minutes. This allows them to firm up without breaking. Transfer to a wire cooling rack and cool completely—about 20 minutes. Cookies will crisp slightly as they cool.
Pro Tips for Perfect Cookies
Avoiding Common Cookie Disasters
Problem: Flat, Greasy Cookies
- Solution: Your butter was too warm or you overmixed the dough. Butter should be cool room temperature (65-68°F). If dough feels too soft, refrigerate for 15 minutes before baking.
Problem: Hard, Dry Cookies
- Solution: You overbaked them or used too much flour. Remove cookies when centers still look slightly underdone. Measure flour properly using the spoon-and-level method.
Problem: Cookies Spread Too Much
- Solution: Chill dough for 30 minutes before baking, or your baking soda may be old. Fresh baking soda provides proper lift.
Problem: Uneven Browning
- Solution: Rotate baking sheets halfway through baking time. Also ensure your oven temperature is accurate with an oven thermometer.
Tool Recommendations
Essential Equipment:
- Cookie scoop (2-tablespoon size): Creates uniform cookies that bake evenly
- Stand mixer or hand mixer: Creams butter efficiently for proper texture
- Parchment paper or silicone baking mats: Prevents sticking and ensures even browning
- Wire cooling rack: Allows air circulation for proper cooling
- Oven thermometer: Confirms your oven temperature is accurate
Nice-to-Have Tools:
- Kitchen scale: Weighing ingredients and dough portions ensures consistency
- Offset spatula: Makes transferring cookies easier without breaking them
Storage & Reheating
Storage Guide
| Storage Method | Duration | Instructions |
|---|---|---|
| Room temperature | 5-7 days | Store in airtight container with parchment between layers |
| Refrigerator | 2 weeks | Place in sealed container; bring to room temp before serving |
| Freezer (baked) | 3 months | Wrap individually in plastic, then place in freezer bag |
| Freezer (dough) | 3 months | Scoop dough, freeze on tray, transfer to freezer bag |
Reheating Tips: Warm cookies in a 300°F oven for 3-5 minutes for that fresh-baked taste. Microwave for 10-15 seconds for a softer, chewier texture.
Dough Freezing Trick: Freeze scooped dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to baking time. This way, you always have fresh cookies ready to bake.
Flavor Variations
Transform this base recipe into exciting new cookie experiences with these creative variations.
Chocolate Lover’s Twist
Add 1 cup semi-sweet chocolate chips and ½ cup chopped dark chocolate to the dough. For extra decadence, substitute 2 tablespoons of flour with unsweetened cocoa powder.
Spiced Autumn Cookies
Increase cinnamon to 2 teaspoons and add ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and a pinch of cloves. Fold in ½ cup chopped pecans and ½ cup dried cranberries.
Tropical Paradise
Add 1 cup sweetened shredded coconut, ½ cup chopped macadamia nuts, and ½ cup white chocolate chips. For extra tropical flair, add ½ teaspoon coconut extract with the vanilla.
Classic Oatmeal Raisin
Fold in 1 cup raisins (or a combination of raisins and dried cranberries). For plumper raisins, soak them in warm water for 10 minutes, then pat dry before adding.
Keto-Friendly Version
Replace all-purpose flour with almond flour, use a keto-approved sweetener like erythritol in place of sugars, and ensure your oats are measured carefully (or reduce to 2 cups for lower carbs).
Peanut Butter Powerhouse
Add ½ cup creamy peanut butter when creaming butter and sugars. Reduce butter to ¾ cup. Fold in ½ cup chopped peanuts and ½ cup chocolate chips for a candy bar–inspired cookie.
Global Flavor: Chai Spice
Replace cinnamon with 1 teaspoon cardamom, ½ teaspoon ginger, ½ teaspoon cinnamon, and ¼ teaspoon black pepper. Add ½ cup chopped crystallized ginger for texture.
Serving Suggestions
Perfect Pairings
Beverage Companions:
- Hot coffee or espresso for breakfast cookies
- Cold milk (dairy or oat milk) for classic dunking
- Hot tea—English breakfast or chai complements the oats beautifully
- Hot chocolate for an indulgent dessert experience
Dessert Presentations:
- Serve warm cookies with vanilla ice cream for cookie-à-la-mode
- Create ice cream sandwiches with softened vanilla or cinnamon ice cream
- Crumble cookies over yogurt parfaits for textured breakfast bowls
- Pair with apple slices and sharp cheddar cheese for an unexpected treat
Special Occasion Ideas:
- Package cookies in cellophane bags tied with ribbon for homemade gifts
- Layer cookies in mason jars with dry ingredients for DIY baking gifts
- Serve alongside hot cider at fall gatherings
- Arrange on platters with other baked goods for cookie exchanges
“A batch of homemade oatmeal cookies is more than dessert—it’s comfort, nostalgia, and love baked into every bite.”
FAQs
Can I use quick oats instead of old fashioned oats?
Quick oats can be used in a pinch, but your cookies will have a softer, less textured consistency. Old fashioned Quaker Oats provide better structure and the characteristic chewy bite. If using quick oats, reduce the amount to 2½ cups to prevent overly soft cookies.
Why are my cookies turning out flat?
Flat cookies usually result from butter that’s too warm, old baking soda, or insufficient flour. Ensure butter is cool room temperature (not melted), check your baking soda’s expiration date, and measure flour accurately. Chilling the dough for 15-30 minutes before baking can also help.
Can I make these cookies ahead of time?
Absolutely! Baked cookies store well for up to a week in an airtight container. For ultimate freshness, freeze scooped dough balls and bake fresh cookies whenever needed. Frozen dough bakes beautifully with just 2-3 extra minutes in the oven.
How do I fix overbaked cookies?
If cookies are slightly overbaked and hard, place them in an airtight container with a slice of bread overnight. The cookies will absorb moisture from the bread and soften. For extremely overbaked cookies, crumble them over ice cream or use them in a dessert parfait.
Is this recipe safe during pregnancy?
Yes, this recipe is generally safe for pregnant women when baked properly. The eggs are fully cooked during baking, eliminating raw egg concerns. However, if you’re eating raw cookie dough before baking, use pasteurized eggs or make an egg-free version for safety.
Can I reduce the sugar in this recipe?
You can reduce sugar by up to 25% without dramatically affecting texture, though cookies will be less sweet and may brown less. Reducing sugar more significantly will affect spreading and texture. Consider using naturally sweet add-ins like dates or mashed banana if you want healthier sweetness.
What makes Quaker Oats better than other brands?
Quaker Oats are rolled to a consistent thickness, ensuring even cooking and reliable texture. Their quality control means fewer chaff and broken pieces, which translates to better-looking, better-tasting cookies. While other brands work, Quaker delivers the most dependable results.
How can I make cookies chewier?
For ultra-chewy cookies, slightly underbake them (remove at 10 minutes instead of 12), use more brown sugar (increase to 1¼ cups, reduce granulated to ¼ cup), and add an extra egg yolk. Store cookies in an airtight container immediately after cooling to lock in moisture.
Conclusion
This Quaker oatmeal cookie recipe delivers everything a classic cookie should be: perfectly chewy, warmly spiced, and incredibly satisfying. With simple pantry ingredients, foolproof techniques, and endless customization possibilities, you now have a go-to recipe that works every single time.
The beauty of homemade oatmeal cookies lies not just in their delicious flavor, but in the memories you create while baking them. Whether you’re teaching your children to bake, preparing gifts for neighbors, or simply treating yourself to comfort food, these cookies bring joy to every occasion.
Fire up your oven and bake a batch tonight! Trust me—once you taste that perfect combination of crispy edges and chewy centers, this recipe will become a staple in your baking rotation.
Join thousands of home bakers who’ve made this their favorite oatmeal cookie recipe. Share your results on social media using #QuakerOatmealCookies, and don’t forget to rate this recipe below!
Ready for more baking adventures? Try our [Ultimate Chocolate Chip Cookie Guide] for another crowd-pleasing classic, or explore our [10 Cookie Variations Using Quaker Oats] for creative twists on this beloved recipe. Happy baking!
Quaker Oatmeal Cookie Recipe
Ingredients
- 3 cups Quaker Old Fashioned Oats
- 1½ cups all-purpose flour
- 1 cup 2 sticks unsalted butter, softened
- 1 cup light brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup raisins or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large bowl or stand mixer, beat softened butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Add the flour mixture to the butter mixture. Mix on low speed just until no dry flour remains.
- Fold in Quaker Oats with a wooden spoon or spatula. Add chocolate chips or raisins if using.
- Using a 2-tablespoon cookie scoop, drop dough onto prepared baking sheets, spacing cookies 2 inches apart.
- Bake for 10-12 minutes, rotating sheets halfway through, until edges are golden brown and centers look slightly underdone.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack.
- Cool completely for about 20 minutes before serving or storing.
Notes
Refrigerate for up to 2 weeks
Freeze baked cookies for up to 3 months
Freeze scooped dough for up to 3 months (bake from frozen, adding 2-3 minutes) Pro Tips Butter should be cool room temperature (65-68°F), not melted
Don’t overmix after adding flour to prevent tough cookies
Remove cookies when centers still look slightly underdone
Use the spoon-and-level method when measuring flour
Chill dough for 15-30 minutes if it feels too soft Variations Chocolate Lover’s: Add 1 cup semi-sweet chocolate chips and ½ cup chopped dark chocolate
Spiced Autumn: Increase cinnamon to 2 teaspoons, add ½ teaspoon nutmeg, ¼ teaspoon ginger, plus ½ cup pecans and ½ cup dried cranberries
Classic Raisin: Add 1 cup raisins (soak in warm water for 10 minutes, then pat dry)
Peanut Butter: Add ½ cup peanut butter, reduce butter to ¾ cup, fold in ½ cup peanuts and ½ cup chocolate chips Substitutions Gluten-Free: Use certified gluten-free oats and 1:1 gluten-free flour blend
Vegan: Replace each egg with 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water); use coconut oil instead of butter
Lower Sugar: Reduce sugar by up to 25% or use coconut sugar in place of brown sugar
