First published June 11, 2007. Last updated September 1, 2023 for improved editorial content.
Table of Contents
- 🎥 Watch and cook: step-by-step video tutorial
- 🧾 Gather your ingredients: what you'll need
- 📖 Recipe
- 🔪 Step-by-step guide: instructions for success
- Marye's Tips & Tricks
- 🥫 Leftover love: how to store Quaker oatmeal cookies baked and unbaked
- 👩🍳 Let's answer those questions: FAQs
- 📖 Make it your own: yummy variations
- 📚 More Southern comfort: related recipes you'll love
- 📞 Wrapping it up: the last word
- 💬 Comments
🎥 Watch and cook: step-by-step video tutorial
This is the original Quaker Oatmeal cookie recipe that was on the back of the box in the 1950s and 60s.
I love how chewy these easy, drop cookies are! They're made with simple pantry ingredients, and I've perfected the timing so I get the crispy edges and chewy middles I love.
🧾 Gather your ingredients: what you'll need
You can use either the old-fashioned oats or the quick-cooking oats but don't use the instant oatmeal.
Years ago I thought I could improve this recipe by using butter instead of shortening - I was wrong. These cookies have the most flavor and the best texture when you use all Crisco (or your favorite shortening).
📖 Recipe
Quaker Oatmeal Cookies Recipe
Print Pin Recipe Rate RecipeIngredients
- ¾ cup Crisco shortening, or your favorite shortening
- 1 cup firmly packed brown sugar
- ½ cup sugar
- 1 egg
- ¼ cup water
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 3 cups uncooked Quaker Old Fashioned Oats, or quick oats
- 1 cup raisins , optional
- 1 cup coconut, optional
- 1 cup pecans, or walnuts, optional
Instructions
- Line baking sheet with parchment or silpat if desired - otherwise leave it ungreased.
- Heat the oven to 350°F.
- Combine flour, salt and baking soda together in a large bowl. Set aside.
- Cream Crisco shortening, both sugars, egg, water, and vanilla together with a mixer until light and fluffy. This will take about 5 minutes. Be sure to stop occasionally and scrape down the sides of the bowl so everything gets mixed properly.
- Stir dry mixture into the sugar mixture. Mix well with a spoon.
- Stir in oats and optional ingredients if you are using them.
- Drop by teaspoon on the baking sheet.
- Bake at 350 for 8-10 minutes. Do NOT over bake. The top of the cookies will change from being shiny to being kind of dull in the center when they are done.
- Let cool 5 minutes on the cookie sheet before removing to a wire rack to cool completely. If you. move them too soon they will fall apart.
Notes
- You can use either the old fashioned oats or the quick cooking oats but don't use the instant oatmeal.
- Don't substitute butter or margarine for the shortening. There's something about this recipe that's perfect just the way is.
- The top of the cookies will change from being shiny to being kind of dull in the center when they are done.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
🔪 Step-by-step guide: instructions for success
- Cream shortening, both brown sugar and white sugar, egg, water, and vanilla together.
- Stir in dry ingredients except the oats. Mix well.
- Stir in oats and optional ingredients if you are using them
- Drop dough by teaspoon on an ungreased cookie sheet, parchment paper, or silpat and bake.
Marye's Tips & Tricks
Don't over-bake the cookies if you want them chewy. They should be set and golden on the edges but still soft in the middle. They'll finish baking as they cool.
They travel well. If you're going to ship them overseas consider adding raisins. The dried fruit will release moisture and help the cookies stay fresh. You'll find a lot of information on how to ship cookies here.
🥫 Leftover love: how to store Quaker oatmeal cookies baked and unbaked
Oatmeal cookies will keep for a week or more in an airtight container - or you can freeze them for up to 3 months, baked or unbaked. Here are more tips for how to freeze cookie dough.
👩🍳 Let's answer those questions: FAQs
Yes! Substitute gluten-free flour for the flour called for in the recipe - and of course, make sure your other ingredients are gluten-free as well.
No, it needs to be either the rolled oats or the quick oats.
📖 Make it your own: yummy variations
My mom used to change these up once in a while. Here are our favorite variations on the original Quaker oatmeal cookie recipe. The most popular is (of course) adding raisins for an oatmeal raisin cookie recipe.
Stir in 1 cup of ...
- Sweetened flaked coconut
- Pecans or walnuts
- Raisins
- Craisins
- Chocolate chips
- Chopped dates
- Butterscotch chips
Or, give these blueberry white chocolate cookies a try!
📚 More Southern comfort: related recipes you'll love
Homemade cookies make a home cozy and welcoming any time of the year! These go great with a caramel brulee latte, by the way.
Here are some of our favorite cookie recipes...
📞 Wrapping it up: the last word
You've probably made the Quaker Oats cookie recipe a hundred times yourself, as did your mom, and probably your grandma.
This recipe first went on the back of Quaker's oatmeal boxes in 1955 - over 60 years ago.
Just the aroma of these baking sweeps me back to my Mom's 1960s kitchen. The wind is howling around the corners of the house and snow is falling in thick, fat flakes.
I've just come in from sledding and my legs tingle with the sudden change in temperature. That scent of fresh, warm oatmeal cookies saunters down the stairs reminding me that not only is it Christmastime but that my stomach is gnawingly hungry.
It's only a moment before I am sitting at the chrome and laminate kitchen table "test tasting" a cookie and scalding my tongue on hot chocolate.
In the summer she'd make Quaker's famous oatmeal raisin cookie recipe once in a while, only she'd make them bigger and put two together with a big scoop of Butter Pecan ice cream in the middle.
Oh my gosh, that was good.
That's what good food does, you know. It takes you back to a special moment, it lets you relive it again and again, and it allows you to share that moment as many times as you like.
Robert Stewart says
Mom’s addition was 1/2 tsp each of cloves and allspice. I can’t imagine using nutmeg. My variation is substituting rum for the water. Each of these adds to the rich flavor of the oatmeal cookie.