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A batch of freshly baked homemade Quaker oatmeal cookies cooling on a wire rack, with oats and baking ingredients scattered on a white kitchen counter.

The Best Quaker Oatmeal Cookie Recipe

These Quaker Oatmeal Cookies are chewy, flavorful, and perfectly balanced with toasted oats, brown sugar, and warm spices. With a carefully tested method, they deliver a homemade texture that’s rich, comforting, and easy to make.
4 from 1 vote
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Course: Dessert, Snack
Cuisine: American, Homemade Baking
Prep Time: 20 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 32 minutes
Servings: 24 Cookies
Calories: 180kcal
Cost: 5$

Equipment

  • 1 Stand mixer/Hand mixer (For proper creaming)
  • 1 Mixing bowls (Various sizes needed)
  • 1 Baking Sheet (Heavy-duty for even baking)
  • 1 Parchment paper (For easy cleanup)
  • 1 Cookie Scoop (Ensures uniform cookies)
  • 1 Wire cooling rack (Prevents soggy bottoms)
  • 1 Digital scale (Ensures accurate measurements)
  • 1 Measuring spoons (For precise seasoning)
  • 1 Dry measuring cups (For flour, sugar, and oats)
  • 1 Glass measuring cup (For liquid ingredients)

Ingredients

  • 2 cups Quaker old-fashioned oats - Toasted for extra flavor
  • 1 ¾ cups Unbleached flour - Measured correctly
  • 1 cup Light brown sugar - Packed
  • ½ cup Granulated sugar - Optional for crispier edges
  • 1 cup Unsalted butter - Room temperature 65°F
  • 2 Large Eggs - Room temperature
  • 1 ½ teaspoon Pure vanilla extract - For depth of flavor
  • 1 teaspoon Baking soda - Helps cookies rise
  • ½ teaspoon Fine sea salt - Enhances flavor
  • 1 teaspoon Ground cinnamon - Warm spice touch
  • ¼ teaspoon Ground nutmeg - Optional but adds warmth
  • 1 cup Mix-ins - raisins, chocolate chips, or nuts Customize to taste
  • 1 tablespoon Orange zest - optional Secret enhancer
  • 1 tablespoon Malted milk powder - optional Adds depth to flavor

Instructions 

Oat Preparation

  • Toast oats lightly in a dry pan until fragrant. Cool completely.
  • Enhances nutty flavor and texture.

Butter Creaming

  • Cream butter and sugars until light and fluffy.
  • Listen for pitch change; properly aerated when smoother.

Wet Ingredients Mixing

  • Add eggs one at a time, then mix in vanilla extract.
  • Scrape bowl often for even mixing.

Dry Ingredients Mixing

  • Whisk together flour, baking soda, salt, cinnamon, and nutmeg.
  • Slowly add to wet ingredients and mix until just combined.
  • Overmixing can toughen cookies.

Folding in Oats and Mix-ins

  • Gently fold in toasted oats and selected mix-ins.
  • Mix-ins should total no more than 1½ cups.

Chilling the Dough

  • Cover and chill dough in the refrigerator.
  • Chilling prevents excessive spread and improves flavor.

Scooping and Baking

  • Scoop dough onto a parchment-lined baking sheet and bake at 350°F.
  • Cookies should have golden edges but soft centers.

Cooling and Serving

  • Let cookies cool on the sheet before transferring to a rack.
  • Prevents breakage and enhances final texture.

Nutrition

Serving: 40g | Calories: 180kcal (9%) | Carbohydrates: 25g (8%) | Protein: 3g (6%) | Fat: 8g (12%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 25mg (8%) | Sodium: 95mg (4%) | Potassium: 75mg (2%) | Fiber: 1.5g (6%) | Sugar: 12g (13%) | Vitamin A: 150IU (3%) | Calcium: 20mg (2%) | Iron: 0.8mg (4%)