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 Save 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.
Janet Bianco says
My family loved this! My husband on pain killers for knee replacement. Instead I did 2 cups oatmeal, 2 cups of Raisin Bran and 1 cup of walnuts. Delicious!! With lots of fiber!
Syl says
Thank you for sharing this recipe.
Family loves it.
Renisa says
My favorite recipe!!! I had to use butter Crisco. Really good cookie!! And baked on non stick foil.
Eleanor says
Been making these cookies for many, many years and still are my families favorite but the original recipe said to bake on greased cookie sheets. Very hard to find a better cookie recipe. Will try an ungreased baking sheet next time. Thanks
Lisa says
Love it!!
Peggy says
I have eaten 4 cookies as I write this. I don't make comments but this is the BEST RECIPE for Oatmeal cookies. They are chewy and perfect. I had to use what was available in my pantry. I used 1/2 cup oil and 1/4 cup margarine. Also, only 1/2 c brown sugar. I saw the comment about water so I used only 2 TBSp. I have 4 dozen cookies...will probably be gone by tomorrow. I think an apple could also be used to lessen the sugar and water, and I did dump some hardened raisens into the mix. Thanks!! This is arecipe I will keep handy
jean Marie Darrow says
Is there a recipe for Oatmeal Referator cookie using molases & lemon rind? I used to make them in the 1960's?
Marye says
I don't have one but I did find this one on the Internet hope it helps! -https://www.white-trash-cooking.com/recipes/refrig_oatmeal_cookies.html
Bing says
Can you provide a recipe for fruit cakes? It's nearing Christmas (oh. . How time flies!) It is best to prepare this kind of cake around September, yes? Thanks a lot!!
Marye says
This one doesn't need to ripen - it's so good. https://www.restlesschipotle.com/fruitcakeit-was-inevitable/
Dsisy says
I gave this 1 star because it did taste good, however the way they baked (they ran and looked like lace cookies. Maybe to much water?) and the texture was not good. I used old fashioned oats maybe quick oats would be better.
Marye says
Did you watch the video? You can see that I follow the recipe and the cookies come out right. Could it be possible that your measurements were slightly off?
Patricia says
I remember my back of the box Quaker Oatmeal Cookies from the 60s had you cook the raisins in water until they were plump. Can't find it now. 🙁
Marye says
Patricia is this the one you're looking for ? https://www.reddit.com/r/Old_Recipes/comments/zog25c/betty_crocker_old_fashioned_oatmeal_cookies_recipe/
Susan says
Hi. I tried this recipe tonight and I have the same problem as Jordan. They thin out to flat cookies, and crumble too. First batch needed more time at the 8 minute mark. Kept them in 3 more minutes. I use crisco from the tub. I made these cookies when I was a child in the 70's. I followed the recipe from box and they were delicious. Do you have any idea what the problem could be and what is causing this? Thank you!
Marye says
I don't know. It's never happened to me. I'd suggest watching the full video and checking to see if you've followed the steps properly. It's important to not substitute ingredients in this recipe. I've made them this way for years without an issue - the only time I've had them go flat is when I tried to substitute butter for the crisco.
Jordan says
I’ve used this recipe for years and now my cookies are suddenly spreading too thin or getting too dry and crumbling apart. I’m definitely not overcooking. I’ve been using the Crisco shortening sticks instead of the tub of crisco. Could that be my problem? I don’t remember when I switched over to those. Have you used those? Could that be my problem?
Marye says
yeah, I'd try the tub and see what happens.
Janice P says
How far in advance can these cookies be made? Also, can they be frozen before baking? Trying to get a head start on Christmas bakings.
Marye says
I start making them in September and drop the cookies by teaspoon on a cookie sheet then freeze them unbaked. They're good for several days but best fresh baked.
Gina Trimble says
My Dear Aunt Marian used Lard for Pies and her Oatmeal Cookies. We loved when she came to visit, Still our favorite!
I love how Lard creates the subtle rich flavor! And the water seems to make them soft and chewy. You can bake a couple minutes longer than 8 min for a crispier cookie.
I’m baking oatmeal cookies today for our family reunion this Labor Day weekend. I made Some with Chocolate Chips, some with raisins and some simply with chopped pecans! My family Loves the variety, plus We all have great memories of our cheerful Dear Aunt Marian, Baking this exact Famous Quaker Oats recipe with the Smiling man on the box. Occasional she would just drop by and She would bake us a surprise Batch. What a rush after school to come home and smell those cookies before we were even in the door! Her Gift of Love to us… Big Hugs and a cold glass of Milk and Fresh Famous Oatmeal Cookies! We are still blessed with Wonderful Memories
of Her and now these cookies are a family tradition we still enjoy together!
We knew we were loved!❤️
Cher A Buckwalter says
When you freeze the cookie dough, do you have to thaw it before you cook it?
Marye says
No you can bake it from frozen. 🙂
Kit says
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 says
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 says
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 says
🙂 I'm glad you found it!
Tom says
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 says
🙂 It's the one I learned on, too. They've changed it since.
Cathy says
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 says
I agree Cathy. I don't use shortening either but... for these? I'll make the sacrifice.
Shash says
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 says
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.