Soft and chewy Quaker Oatmeal Cookies are easy to prepare with just a few ingredients from your pantry. Raisins add sweetness and even more flavor to this mouth-watering treat that turns out perfectly every single time!
Whether you are looking for a lunchtime treat or a late-night snack, these Quaker oatmeal raisin cookies will satisfy your craving. Serve warm fresh out of the oven or store in a sealed container and keep in the freezer for up to 3 months.
For a flavorful variation, try substituting chocolate chips, dried cranberries, or flaked coconut for the raisins. No matter the variation, the oatmeal goodness and soft chewiness of these cookies will make them a family favorite.
Ingredients You’ll Need
- Quaker Oats: Use old-fashioned oats for the best result.
- Butter: I recommend using unsalted butter. If you only have salted butter, you can omit salt. Use margarine for a lighter option.
- Brown Sugar: You can use light brown or dark brown sugar.
- Sugar: Granulated white sugar works the best.
- Flour: All-purpose works the best.
- Baking Soda: It’s the leavening agent to make the cookies chewy.
- Salt: Optional if you use salted butter, but it’s required if using unsalted butter so that it can activate the baking soda.
- Eggs: Use cold eggs to prevent your cookies from spreading too much.
- Vanilla Extract: You can also sub vanilla bean paste.
- Cinnamon: For extra flavoring.
- Raisins: Avoid the raisins that are too old and dry.
How to Make Quaker Oatmeal Cookies from Scratch
Step 1: Make the Oatmeal Cookie Dough
- In a large bowl or stand mixer, add butter, brown sugar, and granulated sugar. Beat with a hand mixer until creamy and fluffy.
- Add the egg and vanilla extract. Beat until incorporated and smooth.
- Add the flour, baking soda, salt, and cinnamon. Mix until incorporated.
- Add the oats and optional raisins/walnuts. Mixing until incorporated.
Step 2: Bake the Cookies
- Spoon out some dough using a cookie scoop.
- Shape the dough into a 1 ½-inch ball.
- Place it onto the prepared baking sheet. Repeat with the rest of the dough and space 2 inches apart to allow for expansion. Bake for 7-10 minutes at 375°F until the edges just start to turn brown and the centers still look under-baked.
- Remove the baking sheet from the oven and transfer the cookies to a wire cooling rack. Cool slightly before serving.
Tips for Soft and Chewy Oatmeal Raisin Cookies
- Chill the dough briefly for 30 minutes to prevent it from spreading too much in the oven.
- You can soak your raisins if you want them to be plumper in the cookies. Make sure to drain them and pat dry very well before mixing them into the cookie dough.
- Use cold eggs for the best results.
- Remove the cookies from the oven when the edges are golden brown and the centers still look under-baked.
What Are the Best Oats for Quaker Oatmeal Cookies?
Old fashioned oats are the best to use in Quaker oatmeal cookies as they produce a soft, chewy texture and flavorful taste. Quick oats won’t come out the same and often end up dry.
How to Store Quaker Oats Oatmeal Cookies for The Soft and Moist Texture?
It’s important to let them cool down first and then store them in a properly sealed airtight container at room temperature. For the extra moist texture, you can place a slice of bread with the cookies.
Can I Freeze the Cookie Dough?
Yes, oatmeal cookie dough can be frozen for up to 3 months in a sealed freezer bag or container. To make baking easy, just line a baking sheet with parchment paper and flatten oatmeal cookie dough balls onto the paper. Place in the freezer for 1 to 2 hours, and then place the frozen cookie dough into the freezer bags. When you’re ready to bake, just take the frozen, prepared cookies out of the bag and bake as directed in the recipe, adding an extra minute or two to the total time.
Quaker Oat Oatmeal Cookie Recipe Variations
- Quaker Oatmeal Cookies Chocolate Chip: You can use semi-sweet chocolate chips instead of raisins in this recipe. Alternatively, substitute butterscotch or peanut butter chips in place of the chocolate chips.
- Vegan Quaker Oatmeal Cookies: For the vegan version, you can add coconut shred and omit the egg. You’ll also need to use vegan butter.
- Quaker Oats Gluten-Free Oatmeal Cookies: You’ll need to use gluten-free flour and gluten-free oats in this recipe.
Are Quaker Cookies Healthy?
Compared to most cookies, Quaker oatmeal cookies have a higher fiber content. So they’re healthier than your regular cookies.
Why are My Oatmeal Cookies Hard?
It could be that you’ve added too much flour or other dry ingredients. It’s also possible that you’ve baked your cookies for too long.
If You Like This Recipe Try These Out
I hope you like this recipe. If you try it, please comment below and let me know how your Quaker Oats Oatmeal Cookies turn out!
Quaker Oats Oatmeal Cookies Recipe
- 3 cups Quaker oats rolled old fashioned
- 2 cups all-purpose flour
- 1 cup butter 2 ½ sticks, softened
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt only if using unsalted butter
- 2 teaspoon ground cinnamon
- 1 cup raisins or chopped walnuts, optional
- Preheat the oven to 375°F. Line a baking sheet with parchment and set aside.
- In a large bowl or stand mixer, add the butter, brown sugar and granulated sugar. Beat until creamy and fluffy.
- Add the egg and vanilla extract. Beat until incorporated and smooth with a hand mixer.
- Add the flour, baking soda, salt and cinnamon. Mix until incorporated.
- Add the oats and optional raisins/walnuts, mixing until incorporated.
- Add tablespoonfuls or use a 1 ½-inch cookie scoop to drop batter onto the prepared baking sheet, spaced 2 inches apart to allow for expansion.
- Chill the uncooked cookie balls for 30 minutes in the refridgerator.
- Bake for 7-10 minutes or until the edges start to turn golden brown and the centers still look under-baked.
- Remove the baking sheet from the oven. Using a rigid spatula, transfer the cookies to a wire cooling rack.
- Cool slightly before serving. To store for later, cool completely and place in airtight containers.
- Storage: These cookies are best when fresh, but you can store them in airtight containers at room temperature for up to 2 days or in the freezer for up to 3 months.
Izzy you mention using a hand mixer in your recipe and sometimes you say ‘to incorporate.’ Are these the same?
Hi Andy, you’ll need to use the hand mixer to beat the ingredients except for oats and optional nuts. Hope this helps.
Thanks so much Izzy. I tried your recipe and my husband love the cookies so much.