This is the recipe that was on the back of the Quaker oats box way back in the 1950s and 1960s! It's a classic cookie that's bound to be a favorite at your house, too.
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❤️ Why you'll love it
- This is the original Quaker Oatmeal cookie recipe that was on the back of the box in the 1950s and 60s.
- Easy drop cookies made with simple pantry ingredients.
- Loved by families for generations.
The Quaker Famous Oatmeal Cookies Recipe is a classic and needs no improvement as far as I'm concerned.
It always comes out right for me -- crispy on the edges and chewy in the middle.
This is a repost of an article I did back in 2007. I'm - bringing it back because who doesn't like oatmeal cookies?
🧾 Ingredients
Classic, chewy oatmeal cookies made with old fashioned, simple ingredients.
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- Crisco shortening
- brown sugar
- sugar
- egg
- vanilla extract
- all purpose flour
- salt
- baking soda
- Quaker Old Fashioned Oats or Quick Oats
🔪 Instructions
- 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.
🧈 How to Measure Fats/ Cream Butter
🥄 Equipment
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You'll need the following items to make this recipe successfully.
- Mixing bowls
- Cookie Sheets
- Stand mixer
🥫 Storage
Oatmeal cookies will keep for a week or more in an airtight container - or you can freeze them for up to 3 months.
📖 Variations
My mom used to change these up once in awhile. Here are our favorite variations on the original Quaker oatmeal cookie recipe.
Stir in 1 cup of ...
- Sweetened flaked coconut
- Pecans or walnuts
- Raisins
- Craisins
- Chocolate chips
- Chopped dates
- Butterscotch chips
🎥 Video
Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).
💭 Tips
Expert Tip: For fresh cookies any time drop the oatmeal cookie dough by teaspoons on a cookie sheet and flash freeze. Once the dough is frozen solid (about 2 hours) put the balls in a freezer container. Now you can bake just as many as you need - whether that's 4 cookies or 40!
- 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.
- You can use either the old fashioned oats or the quick cooking oats but don't use the instant oatmeal.
- Don't switch the shortening for butter or margarine. 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.
- Experiment with different baking times. I like a chewy cookie with crispy golden brown edges.
- For a crisp cookie bake a minute or two longer.
- These cookies travel well. If you're going to ship them overseas consider putting raisins in them - the dried fruit will release moisture and help them stay fresh. You'll find a lot of information on how to ship cookies here.
👩🍳 FAQs
You can use either. The only type you can't use is the instant oatmeal in the packets.
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.
📚 Related recipes
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 favorites.
📞 The last word
You've probably made these 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.
I am not a big fan of shortening. I have to say, though, when making this cookies I use shortening. They are just not the same without it.
Substitute butter or part butter if you like but they won't be as good.
This is definitely one of my go - to recipes.
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 cookie recipe once in awhile, 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 relieve it again and again, and it allows you to share that moment as many times as you like.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Quaker Famous Oatmeal Cookies
Print Pin Recipe SaveEquipment Needed
Ingredients
- ¾ cup Crisco 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
- 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 until light and fluffy.
- Stir dry mixture into the sugar mixture. Mix well.
- Stir in oats and optional ingredients if you are using them.
- Drop by teaspoon on an ungreased baking sheet, silpat, or parchment paper.
- Bake at 350 for 8-10 minutes. Do NOT over bake.
- Let cool a few minutes on the cookie sheet before removing to a wire rack to cool completely.
Notes
- 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.
- 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.
- Experiment with different baking times. I like a chewy cookie with crispy golden brown edges so I use a shorter baking time.
- For a crisp cookie bake a minute or two longer.
- These cookies travel well. If you're going to ship them overseas consider putting raisins in them - the dried fruit will release moisture and help them stay fresh. You'll find a lot of information on how to ship cookies here.
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published June 11, 2015. Last updated November 5, 2021 for better images & more tips and helps.
Cher A Buckwalter
When you freeze the cookie dough, do you have to thaw it before you cook it?
Marye
No you can bake it from frozen. 🙂
Kit
Just have a question about plain old fashioned raisin cookies. My Grandmother used to make these all the time. they were very unique. flat on the bottom and mounded up on the top. they were white or almond colored with the dark plump raisins dotted on top. More cakey than crispy.
I have tried many recipes and I just don't know the flavor I am missing. My Dad once explained she used kerosene - a cleaner clear color; for her oven. And perhaps this gave the unique flavor to her cooking. I remember it would blurp- blurp as her oven was heating up. Scary to think of that huge glass bottle of kerosene sitting right next to her stove!
So just wondering if you have ever found a raisin cookie like this over your years and many vintage cookbooks.
New to your website
Loving your recipes. My sister and I live miles apart, but we both just made your sweet potato
rum cake. My whole house smells delicous
Marye
Thanks Kit!
You know, the flavor could be kerosene! I know that I don't like grilled food as much anymore and I finally realized I missed the charcoal flavor we used to get with old fashioned grills! I'll keep my eye's open!
Tobi Anderson
I'm making some right now. I had the old recipe in a Quaker Oats box that I used for the kids crayons. Sadly let it go one day. Have made this recipe a few times, lots of raisins & walnuts. THANK YOU.
Marye
🙂 I'm glad you found it!
Tom
This is the right recipe. Growing up in the '60s my mother taught me to bake by helping me make oatmeal cookies. Over the ages, I lost track of the original recipe, but knew when I saw a recipe that was an impostor. The clue for me, that this is the real, true original Quaker Oat recipe, is the shortening and water. My mother instructed me to measure the shortening by first putting the 1/4 cup water in a measuring cup, and then push the shortening into the water until the water was up to the 1 cup mark. I never forgot that tip, or the proportions. When I saw that this recipe had 1/4 cup water, and 3/4 cup shortening, I knew I had found the original.
Marye Audet
🙂 It's the one I learned on, too. They've changed it since.
Cathy
I learned using this one too; wonder how many did? Thousands??!!
I really don't use shortening anymore, but I think I'll get a small container for these.
Terrific memories of baking - and of Mom and Grandma!
Marye
I agree Cathy. I don't use shortening either but... for these? I'll make the sacrifice.
Shash
It's hard to find this recipe anymore -- thank you for publishing it! Even the one called Famous Oatmeal Cookies on the Quaker website omits the egg (seriously, Man In the Black Hat??), so you have to be careful who you listen to ... and then you have to wade through the ones where they put in the cinnamon and the nutmeg (blasphemy!). I just want the real old-fashioned cookies I used to have when I was growing up. Thank you, thank you. thank you!
Marye Audet
I am so glad you've found it, Shash! I agree! I know this one is right because it's the label from an OLD Quaker Oats canister with the recipe on it! Enjoy! There's nothing like these.