ORIGINAL QUAKER OATMEAL RAISIN COOKIE RECIPE
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Original Quaker Oatmeal Raisin Cookie Recipe has crispy edges, chewy centers, and raisins studded throughout. These cookies will be the star at your next holiday cookie tray.
Vanishing Oatmeal Raisin Cookies
I don’t recall liking oatmeal cookies when I was younger. However, I don’t recall not liking them either. My mother didn’t make cookies. When I started baking I only made peanut butter cookies and chocolate chip cookies.
However, after my husband received a batch of oatmeal cookies for Christmas a few years ago, I fell completely head over heels in love with them. The crunchy edges, the chewy center, that hint of cinnamon, all the texture the oatmeal and raisins provided. I immediately went on a mission to make the best oatmeal cookies ever!
What I found what Quaker perfected the ingredients a long time ago. The secret lies in the process…. the
Original Quaker Oatmeal Raisin Cookie Recipe
So, I hate a cakey cookie. Hate them. I’d rather have a slice of cake than a cookie impersonating a cake. Do you know how to avoid a cakey cookie? Use melted
Next, the secret to thick, chewy cookies is chilling the cookie dough after it’s mixed together. Otherwise, if you don’t chill the cookie dough you’ll have a thin, flat cookie. Chill the dough at least 30 minutes. I prefer to chill it for an hour.
Finally, you need a lot of dough to have a thick cookie. More dough than you probably think. You can’t have a thick cookie with crisp edges and chewy centers if the cookie is small. It just doesn’t work. Therefore, I use a spring-release scoop that holds 1/3 cup of dough.
Cookie Recipe Tips
- I always bake cookies on a Silpat silicone mat on a half sheet pan.
- I used 1/3-cup spring-release scoop to make uniform balls of cookie dough and placed them on the silicone mat. Do not flatten the dough.
- Bake at 350°F for 12 to 14 minutes depending on how crunchy/chewy you want. The top of the cookies will change from ‘shiny’ to ‘matte’ when they’re cooked in the center. Watch the edges for the degree of brown/crisp that you want.
- Don’t overbake. Cookies will continue to bake and set for a couple of minutes after you remove them from the oven.
How do I store cookies?
Store baked cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 4 months.
Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months.
I like to store unbaked cookie dough in the refrigerator and bake a few at a time for my family. This way they’re always hot and fresh.
MORE HOLIDAY COOKIES
- Mississippi Mud Cookies with Marshmallow Fluff and Chocolate Frosting
- Loaded Butterfinger Chocolate Chip Toffee Cookies
- Blue Ribbon Chewy Molasses Ginger Cookies
- Ranger Cookies with Chex
- Soft Batch Glazed Lemon Cream Cheese Cookies
- Soft Peanut Butter Oatmeal Cookie Recipe
- Pretzel Oatmeal Chocolate Chip Cookies
- Flourless Peanut Butter Cookies
- Copycat PayDay Bars
- Dark Chocolate Brown Sugar Cookies
- Softbatch Cream Cheese Chocolate Chocolate Chip Cookies
- Cream Cheese Snickerdoodles
- Original Quaker Oatmeal Raisin Cookies
Original Quaker Oatmeal Raisin Cookie Recipe
Ingredients
- 1 cup butter melted then cooled, no substitution, salted or unsalted
- 1 cup brown sugar light or dark, packed
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract recommended
- 1 and ½ cup all-purpose flour sifted then measured correctly, scroll half-way down post
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon I used this
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats uncooked, I used this brand or this brand
- 1 cup raisins I use these
Instructions
- Please read post above for detailed tips and tricks.
- In the bowl of an electric mixer beat butter, brown sugar, and granulated sugar until creamy.
- Add eggs and vanilla, beat well. Stop mixer and scrape sides of the bowl. Mix again to combine.
- In another bowl, combine sifted flour, soda, cinnamon, and salt.
- Turn the mixer to low and slowly add flour and oats. Stop mixer and scrape sides. Add raisins and mix until combined.
- Tightly cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour. You can refrigerate up to 24 hours if you prefer.
- When you're ready to bake. Preheat the oven to 350°F.
- Place a Silpat silicone mat on a half sheet pan.
- I used 1/3-cup spring-release scoop to make uniform balls of cookie dough and placed them on the silicone mat. Do not flatten the dough.
- Bake at 350°F for 12 to 14 minutes depending on how crunchy or chewy you want them. The top of the cookies will change from 'shiny' to 'matte' when they're cooked in the center. Watch the edges for the degree of brown/crisp that you want. They will firm up some as they cool.
- Allow cookies to cool on the baking sheet for about 3 to 4 minutes before removing and transferring to a wire rack to finish cooling.
- Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
These are the best oatmeal cookies, hands down! Any complaints about the texture, spread, etc. is because the directions were not followed, period!
This is the best oatmeal cookie recipe ever!!! Probably the only one I have ever made. I used this recipe back in the day and remembered how good they were.🤤 I found your recipe…thank you for those wonderful tips, it really improves the texture and flavor of these super cookies…. omagawd 😍
I add in 1/3 cup chopped pecans in mine and I keep my cookies in the refrigerator for at least 3 days before I bake them 👏💕
I have used this recipe for years…I have not melted butter and have never had a cakey problem. I like to add raisinettes instead of plain raisins or chocolate chips. Gives them a little bonus.
I made these for our Bible study group and they were a big hit! They are so flavorful with a great texture. I’ll be making these again… SOON!
These are the absolute best Oatmeal Chocolate Chip cookies I have ever tasted! I had my daughter, whom NEVER sets a timer, watch my last batch…needless to say, she let them over bake by 2-3 minutes, at least. Problem solved! I let them cool, placed them in a baggie and had them with coffee the next morning…still, ABSOLUTELY DELICIOUS 😋
I am 68 years old, and I have prepared these DELICIOUS Original Quaker Oatmeal Raisin Cookies every year for Christmas for the past 40+ years when giving ‘Goodie Bags’ to our Family, Friends, etc… They are Wonderful, and everybody LOVES them! You simply cannot beat this Recipe!
I agree. They have the perfect chewy and crunchy texture and flavor.
Rather you cream the butter w/the sugars and eggs, or melt the butter has absolutely nothing to do w/ a “cakey” or non- “cakey cookie” occuring.
The cakey texture occurs from “OVER MIXING” once the flour mixture has been added… PERIOD!
Once I add the flour mixture I mix briefly, just until combined.
I did not make this recipe. But I’m sure it’s absolutely delicous, so I’m giving it 5 stars.
https://www.kingarthurbaking.com/blog/2022/04/19/how-to-make-fudgier-cookies-melted-butter#:~:text=Using%20melted%20butter%20in%20cookies,exclusively%20from%20chemical%20agents%20alone.
My guess is that is much easier not to overmix the dough when the butter is melted. Maybe that is the reason.
Can’t wait to try these! I have been searching for the perfect oatmeal cookie recipe. When I was a kid, I had some. Then it just dawned on me I think it was because my friend who made them used the recipe on the back of the Quake Oats box.
I did ent rate, just need help. Made these, followed the recipe, but they spread out and do not look like they should. I bake a lot, but can’t figure out my problem. Taste good, but look horrible.
Did you use real butter? all-purpose flour? or sub anything? Is your baking soda in date? I make these a good bit and haven’t had any trouble with them.
Mine did the exact same thing! Spread out all over the cookie sheet. Follow the recipe exactly.
Did you refrigerate the dough after it was mixed together?
I add 5 to 6 cups of oats when I make these cookies. I add a little each time because it gets hard to stir.
Your dough is not cold enough when you bake it. To achieve a dome like cookie your butter must be barely melting on the inside while it’s already browning on the inside
Hi I saw no one answered your question, the reason they spread out could be one of two things:
Old Baking Powder
Not Chilling the Dough
Not Chilling the Dough long enough
Hubby made these yesterday because I’m on a diet and we’ve been avoiding sweets and treats, lol. I allowed myself one and they are perfect! One more with tea this evening. Truly reminds me of the oatmeal raisin cookie my Mom used to make!
Looks like this will be something I will enjoy trying to make.
Thank-you for the tip on melting the butter first! This is the second batch I’ve made and this time I let the butter brown. Deliciously nutty!