Quaker Oats Oatmeal Cookies

Introduction

These oatmeal cookies deliver the quintessential chewy texture and rich, toasty flavor you crave. Their heartiness comes from old fashioned oats, which hold their shape beautifully during baking. You’ll appreciate the straightforward method and the classic, comforting result.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 36 cookies

Ingredients

1 cup all-purpose flour
1 teaspoon fine sea salt
½ teaspoon baking soda
¾ cup vegetable shortening
¾ cups light brown sugar (packed)
½ cup sugar
¼ cup whole milk
2 teaspoons vanilla extract
1 egg
3 cups old fashioned oats

Instructions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, fine sea salt, and baking soda. Set aside.
In a large bowl, use an electric mixer on medium speed to beat the vegetable shortening, packed light brown sugar, and sugar until well combined and creamy, about 2 minutes.
To the shortening and sugar mixture, add the whole milk, vanilla extract, and egg. Beat on medium speed until fully incorporated and smooth.
Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no dry streaks remain.
Using a sturdy spatula or wooden spoon, fold in the old fashioned oats until they are evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake for 10-12 minutes, or until the edges are golden brown and the centers look set. The cookies will still be soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

Flatter & Crispier: Gently flatten each dough ball with the bottom of a glass before baking for a thinner, crispier cookie.
Thicker & Chewier: Chill the dough for at least 30 minutes before baking, and use slightly more dough per cookie.
Raisin Oatmeal Cookies: Soak 1 cup of raisins in hot water for 10 minutes, drain thoroughly, and fold them into the dough with the oats.
Monster Cookies: For jumbo cookies, use a ¼-cup measure to portion the dough and increase the bake time by 2-4 minutes.

Tips for Success

For uniform cookies, use a cookie scoop or a tablespoon measure to portion the dough.
Don’t overmix the dough once the oats are added; just fold until combined to maintain the best texture.
If your cookie sheets are thin or dark-colored, reduce the oven temperature by 25°F to prevent over-browning on the bottom.
Let the baking sheets cool completely between batches to prevent the dough from spreading too much.

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. To recapture the fresh-baked warmth and texture, reheat a cookie in the microwave for 10-15 seconds, or in a 300°F oven for 3-5 minutes.

FAQ

Can I use quick oats instead of old fashioned oats?

You can, but the texture will be different. Quick oats will result in a softer, less chewy cookie with less distinct oat texture.

Why use vegetable shortening instead of butter?

Vegetable shortening yields a taller, chewier cookie with a softer texture and distinct, classic bakery-style crumb. Butter would create a flatter, crispier cookie with a more buttery flavor.

My dough seems dry. What should I do?

This is a thick dough. Ensure your brown sugar is packed tightly into the measuring cup. If it’s crumbly, let it rest for 5 minutes; the oats will absorb some moisture and it will come together as you portion it.

Can I freeze the cookie dough?

Yes. Scoop the dough into balls, freeze them solid on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the bake time.

What does “packed” brown sugar mean?

It means you should press the brown sugar firmly into your measuring cup until it holds its shape when turned out, ensuring you use the correct amount for moisture and flavor.

My cookies spread too much. What happened?

This is often due to the baking sheet being too warm or the dough being too warm. Ensure your shortening is at cool room temperature and always use cool baking sheets for each batch.