Quaker Oatmeal Cookies Recipe

The original Quaker oats oatmeal cookies recipe is still the best! This is the classic favorite that was on the back of the box of Quaker oats in the 1950s and 1960s. Add raisins or not, it's up to you. Either way these are the best oatmeal cookies in the universe!

Course cookies

Cuisine Amercian Heritage

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 84kcal

Author Marye Audet-White

Equipment

Ingredients

¾ cup Crisco shortening
1 cup firmly packed brown sugar
½ cup sugar
1 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
1 cup raisins optional
1 cup coconut optional
1 cup pecans or walnuts optional

Instructions

Line baking sheet with parchment or silpat if desired - otherwise leave it ungreased.
Heat the oven to 350°F.
Combine flour, salt and baking soda together in a large bowl. Set aside.
Cream Crisco shortening, both sugars, egg, water, and vanilla together until light and fluffy.
Stir dry mixture into the sugar mixture. Mix well.
Stir in oats and optional ingredients if you are using them.
Drop by teaspoon on a prepared baking sheet.
Bake at 350 for 8-10 minutes. Do NOT over bake.
Let cool a few minutes on the cookie sheet before removing to a wire rack to cool completely.

Video

Notes

*Optional ingredients are not figured into the nutritional information.

Storage:

Store cookies in an airtight container at room temperature for up to a week. Freeze for longer storage.

For fresh cookies any time drop the oatmeal cookie dough by teaspoons on a cookie sheet and flash freeze. Once the dough is frozen solid (about 2 hours) put the balls in a freezer container. Now you can bake just as many as you need - whether that's 4 cookies or 40!

Tips:

Don't over-bake the cookies if you want them chewy. They should be set and golden on the edges but still soft in the middle. They'll finish baking as they cool.
You can use either the old fashioned oats or the quick cooking oats but don't use the instant oatmeal.
Don't substitute butter or margarine for the shortening. There's something about this recipe that's perfect just the way is.
The top of the cookies will change from being shiny to being kind of dull in the center when they are done.
Experiment with different baking times. I like a chewy cookie with crispy golden brown edges so I use a shorter baking time.
For a crisp cookie bake a minute or two longer.
These cookies travel well. If you're going to ship them overseas consider putting raisins in them - the dried fruit will release moisture and help them stay fresh. You'll find a lot of information on how to ship cookies here.

Nutrition