Quaker Oats Oatmeal Cookie Recipe: 3 Variations You’ll Love

Who can resist a warm, chewy oatmeal cookie fresh from the oven? The Quaker Oats oatmeal cookie recipe has stood the test of time, delivering the perfect balance of wholesome oats and sweet indulgence. In this guide, we’ll walk you through the classic recipe while introducing three irresistible variations: oatmeal raisin, oatmeal chocolate chip, and oatmeal peanut butter. Whether you’re a baking beginner or a seasoned pro, these cookies are guaranteed to become a household favorite!

Ingredients for Classic Quaker Oats Oatmeal Cookies

Let’s be real—good cookies start with great ingredients. And trust me, I’ve learned the hard way that skimping on quality can mess up even the simplest recipes (looking at you, off-brand oats). For these classic Quaker Oats oatmeal cookies, stick to the basics, but make sure they’re fresh. Stale baking soda or old oats? Yeah, they’ll turn your chewy dream into a crumbly mess.

Here’s what you’ll need:

• 1 cup (2 sticks) unsalted butter, softened – Room temperature is key here. Cold butter won’t cream properly, and melted butter makes cookies spread too much.
• 1 cup brown sugar, packed – Adds moisture and that rich, caramel-like sweetness. Dark or light works, but I’m partial to light for a milder taste.
• 1/2 cup granulated sugar – Balances the brown sugar and gives a slightly crisp edge.
• 2 large eggs – Ideally at room temperature. Cold eggs can cause the batter to curdle (and nobody wants that).
• 1 teaspoon vanilla extract – Go for the real stuff. Imitation vanilla just doesn’t hit the same.
• 1 1/2 cups all-purpose flour – Spoon and level it to avoid packing in too much (trust me, I’ve made that mistake).
• 1 teaspoon baking soda – Helps create a light, airy texture.
• 1 teaspoon ground cinnamon – This little touch makes the cookies taste warm and cozy.
• 1/2 teaspoon salt – Because every sweet treat needs a little balance.
• 3 cups Quaker Old-Fashioned Oats – These are the star of the show. Don’t swap them for quick oats—they won’t give you that chewy goodness.
• Optional: 1 cup raisins, chocolate chips, or chopped nuts – Pick your favorite mix-in, or heck, go wild and add all three!

Fresh, quality ingredients = better cookies. It’s that simple.

Instructions

Alright, let’s roll up our sleeves and make some magic happen. If you’ve never baked cookies from scratch, don’t sweat it—I’ve got your back. This process is straightforward, but a few small tweaks can make the difference between “pretty good” and “holy wow, these are amazing.”

1. Preheat and Prepare

First things first—preheat your oven to 350°F (175°C). Don’t skip this step (I’ve made that mistake before, and trust me, cold ovens = sad cookies). Line a baking sheet with parchment paper to prevent sticking and save yourself from scrubbing later.

2. Cream the Butter and Sugars

In a large bowl, beat 1 cup of softened butter, 1 cup brown sugar, and 1/2 cup granulated sugar together. Aim for a fluffy, light texture—this usually takes about 2-3 minutes with a hand mixer. This step is super important. Creaming properly adds air, giving you those soft, chewy cookies instead of dense, hockey-puck disasters.

3. Add Wet Ingredients

Add two large eggs, incorporating them individually. Mix until just combined, then stir in 1 teaspoon of vanilla extract. (Pro tip: Room-temperature eggs blend more smoothly—if yours are cold, let them sit in warm water for a few minutes.)

4. Combine Dry Ingredients

In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. Slowly add these dry ingredients to your wet mixture—don’t dump it all in at once or you’ll end up wearing half of it.

5. Fold in the Oats

Gently stir in 3 cups of Quaker Old-Fashioned Oats. This is where the magic happens. If you’re feeling fancy, toss in a cup of raisins, chocolate chips, or chopped nuts. I’m personally a sucker for the oatmeal-chocolate chip combo—it’s like childhood in cookie form.

6. Shape the Cookies

Scoop the dough into tablespoon-sized balls and place them about 2 inches apart on your prepared baking sheet. (Hot tip: Using a cookie scoop makes this faster and keeps your cookies uniform.)

7. Bake and Cool

Bake for 10-12 minutes—just until the edges turn golden brown. Don’t overbake! The centers might look slightly underdone when you pull them out, but they’ll firm up as they cool. Allow the cookies to rest on the baking sheet for 5 minutes prior to moving them to a wire rack.

And boom—perfect oatmeal cookies! If you can resist eating them straight from the oven, you’ve got more self-control than me.

Variation 1: Oatmeal Raisin Cookies

Ah, the classic oatmeal raisin cookie—either you love ’em, or you’re still bitter from mistaking them for chocolate chips as a kid (we’ve all been there). But when done right, these cookies are chewy, sweet, and loaded with juicy raisins. Trust me, they’re worth giving another shot.

What You’ll Need

• 1 cup raisins (golden or regular—your call)
• Warm water (for soaking the raisins)

How to Make Them

1. Soak the Raisins (Seriously, Do This)
   Here’s a game-changer: Soak your raisins in warm water for about 10 minutes before folding them into the dough. This plumps them up and keeps them from drying out while baking. Nobody wants a sad, shriveled raisin in their cookie. Drain them well and pat dry with a paper towel before adding.
2. Mix ‘Em In
   Once your cookie dough is ready (following the base recipe), gently fold in 1 cup of raisins. I like to add them at the very end to keep the dough from getting too sticky.
3. Scoop and Bake
   Drop the dough by tablespoonfuls onto a lined baking sheet and bake at 350°F (175°C) for 10-12 minutes. Keep an eye on them—the edges should be golden, but the centers will still look a little soft. That’s your cue to pull them out!

Pro Tips for Perfect Oatmeal Raisin Cookies

• Want a richer flavor? Swap 1/4 cup of the butter for applesauce—it adds moisture and a subtle sweetness.
• Add a pinch of nutmeg for a warm, cozy twist (especially around the holidays).

Once they cool (if you can wait that long), these cookies are chewy in the middle, a little crisp on the edges, and bursting with sweet raisin goodness.

Variation 2: Oatmeal Chocolate Chip Cookies

Let’s be honest—everything’s better with chocolate chips, right? Oatmeal chocolate chip cookies bring the best of both worlds: chewy oats and melty, gooey chocolate. If you’ve never tried this combo, you’re in for a treat (literally).

What You’ll Need

• 1 cup semi-sweet chocolate chips (or milk chocolate if you like it sweeter)

How to Make Them

1. Choose the Right Chocolate
   Not all chocolate chips are created equal. Semi-sweet chips give you that perfect balance of sweetness without overpowering the oats, but if you want a more indulgent cookie, try milk chocolate. And if you’re feeling fancy? Chop up a dark chocolate bar for bigger, melty pockets of chocolate.
2. Fold in the Chocolate Chips
   After you’ve mixed your classic oatmeal cookie dough, gently stir in 1 cup of chocolate chips. Don’t overmix—just enough to evenly distribute the chocolate. Pro tip: Save a handful of chips to press on top of the dough balls before baking. It makes your cookies look bakery-worthy.
3. Scoop and Bake
   Use a cookie scoop (or a tablespoon) to drop the dough onto a parchment-lined baking sheet. Space them about 2 inches apart—these babies spread a little. Bake at 350°F (175°C) for 10-12 minutes, until the edges are golden but the centers still look slightly soft.

Pro Tips for the Ultimate Oatmeal Chocolate Chip Cookies

• If you prefer thicker cookies, let the dough chill in the refrigerator for 30 minutes before baking. It helps control spread and intensifies the flavors.
• Mix it up with white chocolate chips, or go half-and-half with chocolate and toffee bits.

When these come out of the oven, they’re soft, chewy, and studded with pockets of melted chocolate. Good luck stopping at just one—I never can.

Variation 3: Oatmeal Peanut Butter Cookies

If you’re a peanut butter lover (guilty!), these oatmeal peanut butter cookies will be your new obsession. They’re rich, nutty, and have that perfect chewy texture—like a classic oatmeal cookie and a peanut butter cookie had a delicious baby. Plus, they’re ridiculously easy to whip up.

What You’ll Need

• 1/2 cup of creamy peanut butter (or opt for crunchy if you prefer a bit more texture)

How to Make Them

1. Add Peanut Butter to the Dough
   Once you’ve creamed the butter and sugars in the base recipe, stir in 1/2 cup of peanut butter before adding the eggs. I usually go for creamy peanut butter because it blends smoothly, but if you want a little crunch in every bite, crunchy peanut butter works too.
2. Mix and Fold
   Gently mix all the components until they are just incorporated. Peanut butter can thicken the dough slightly, but that’s normal—don’t panic! If the dough feels too sticky, pop it in the fridge for 15 minutes to firm up.
3. Scoop and Bake
   Scoop rounded portions of dough and place them onto a baking sheet lined with parchment paper. Give them a little room to spread—about 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes. The edges should be golden while the centers stay soft. And trust me, they’ll smell amazing while baking.

Pro Tips for Perfect Oatmeal Peanut Butter Cookies

• Balance the sweetness by sprinkling a little sea salt on top before baking. It takes the flavor to the next level.
• Make them extra indulgent by folding in peanut butter chips or chopped peanuts.

Warm from the oven, these cookies are soft, chewy, and packed with peanut butter goodness. Ideal for enjoying as a snack—or, if we’re being truthful, anytime at all.

Conclusion

The Quaker Oats oatmeal cookie recipe is a timeless classic that can be easily customized to satisfy any craving. Whether you prefer raisins, chocolate chips, or peanut butter, these variations will add excitement to your baking repertoire. Why not bake a batch today and share the joy with family and friends? Happy baking!

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