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.
One of my favorite cookies to eat. I soak my raisins a bit in warm water and then drain real good before adding to batter, then I add about 1/2 c. of chopped walnuts.
Taste is good, but they did not seem to bake on the silpat, so for the second round I put them directly on the pan. On the silpat the cookies seemed to fall apart during baking and never got any color even after 16 minutes. Sadly, they certainly don’t look like your picture. I would like them to spread out more.
These are absolutely the best oatmeal raisin cookies I have ever made. Melting the butter makes such a big difference. Not to mention the jumbo size cookies. This will be my “go to recipe.
Thank you so much!
Oh wow, this recipe looks amazing! I love Quaker oatmeal raisin cookies, they’re one of my favorites. I’ll have to try this out and see how they compare to the store-bought variety. Thanks for sharing!
These were really good. I didn’t notice a difference using melted/cooled butter vs just room temp butter. The correct way to phrase sifted ingredients so there isn’t confusion is:
1 cup sifted flour. This means sift first then measure
1 cup flour, sifted. This means to measure first and then sifted.
I was confused how the recipe was written, so I used 1 1/2 cup flour and scoop-sifted it.
Great cookies! I added mini chocolate chips and chopped pecans.
Good recipe but definitely does not make 24 cookies. One thing I did different was I soaked my raisins and bourbon and they were delicious good recipe.
Great recipe.
Husband loves oatmeal raisin cookies and said these were a keeper.
I have a batch baking as I am writing this post.
I have always used sun-maid raisins, fresh box, when baking and I have never needed to soak them to plump them.
I soaked my raisins to plump them. Then I refrigerate the dough so the oatmeal can absorb some moisture. The rest I followed to the letter.
They looked and taste great.