Quaker oatmeal cookies have been a beloved treat for generations, offering a delightful combination of hearty oats, sweet cinnamon, and rich butter. These cookies are easy to make, filling, and perfect for any occasion, whether it’s a family gathering or a quick afternoon snack. Quaker oats, known for their quality and texture, are the key ingredient that makes these cookies soft yet chewy, with a slight crisp on the edges. They’ve become a staple in many households due to their comforting flavor and versatility. Whether you enjoy them plain or with added chocolate chips, raisins, or nuts, Quaker oatmeal cookies are always a crowd-pleaser.
Ingredients
-
1 cup (2 sticks) unsalted butter, softened
-
1 cup packed brown sugar
-
1/2 cup granulated sugar
-
2 large eggs
-
1 tsp vanilla extract
-
1 1/2 cups all-purpose flour
-
1 tsp baking soda
-
1/2 tsp ground cinnamon
-
1/2 tsp salt
-
3 cups Quaker old-fashioned oats
-
1 cup raisins or chocolate chips (optional)
Possible Substitutions:
-
Butter: Use margarine or coconut oil for a dairy-free option.
-
Brown sugar: Replace with coconut sugar for a more natural sweetener.
-
Eggs: Substitute with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water per egg) for a vegan option.
-
Oats: Use gluten-free oats if you’re following a gluten-free diet.
-
Raisins/Chocolate chips: Add nuts, dried cranberries, or any mix-ins you prefer.
Step-by-Step Cooking Instructions
-
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
-
Cream the butter and sugars: In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until smooth and creamy (about 2-3 minutes).
-
Add the eggs and vanilla: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
-
Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
-
Combine the wet and dry ingredients: Gradually add the dry ingredients into the butter mixture, mixing until fully combined.
-
Fold in oats: Stir in the oats, and if desired, fold in raisins or chocolate chips.
-
Scoop dough: Use a tablespoon or a cookie scoop to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
-
Bake the cookies: Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. The centers should still be soft.
-
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips and Cooking Techniques
-
Room temperature ingredients: Ensure your butter and eggs are at room temperature to achieve the best texture.
-
Don’t overmix: Overmixing the dough can result in tough cookies. Mix just until combined.
-
Chill the dough: If you want thicker cookies, chill the dough for 30 minutes before baking. This will help prevent spreading.
-
Use a cookie scoop: This ensures uniform cookie sizes for even baking.
Variations and Customizations
-
Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend and use certified gluten-free oats.
-
Vegan: Replace the butter with coconut oil and the eggs with a flaxseed meal egg.
-
Add-ins: Feel free to get creative with your mix-ins. Try chopped nuts like walnuts or pecans, or substitute raisins with dried cranberries or apricots.
Serving Suggestions
-
Serve with a warm drink: Pair your cookies with a glass of milk, coffee, or tea for a cozy treat.
-
Garnish: Lightly dust with powdered sugar for a sweet finish, or drizzle with melted chocolate for extra indulgence.
-
Side dishes: These cookies are perfect with a fruit salad or a bowl of vanilla ice cream.
Nutritional Information (per cookie, approximately)
-
Calories: 120
-
Protein: 2g
-
Carbs: 16g
-
Fat: 6g
-
Fiber: 1g
-
Sugar: 9g
Note: Nutritional information is based on standard ingredients and may vary with substitutions or additions.
Frequently Asked Questions (FAQs)
-
How can I prevent my cookies from spreading too much?
-
Chill the dough before baking, and avoid using too much butter.
-
-
Can I freeze the cookie dough?
-
Yes! Scoop the dough onto a baking sheet and freeze for 1-2 hours. Once firm, transfer to a freezer bag for up to 3 months.
-
-
How do I store my oatmeal cookies?
-
Store in an airtight container at room temperature for up to 5 days or refrigerate for longer shelf life.
-
-
Can I use quick oats instead of old-fashioned oats?
-
Old-fashioned oats are recommended for the best texture, but quick oats can be used as a substitute if necessary.
-
Closing Thoughts
Quaker oatmeal cookies are a timeless classic that will never go out of style. The combination of oats and warm spices makes them the perfect treat for any occasion. Whether you’re making them for a family event, a bake sale, or just for yourself, this recipe guarantees delicious results. Experiment with your favorite add-ins or make them your own! Don’t forget to share your creations with friends and family—you’ll be the hero of the kitchen.
