Some recipes just feel like home. You know the ones they’re not fancy, they’re not trying too hard, but they show up every single time you need a little comfort. That’s exactly what these Quaker Oats Cookies are to me. They’re the cookies my mom used to tuck into my lunchbox, the ones I made with my cousins on rainy afternoons, and the ones I still whip up when I want something sweet but don’t feel like making a trip to the store. There’s a reason oatmeal cookies have stuck around for generations they’re easy, cozy, and somehow taste like a hug.
Table of Contents
Why You’ll Love This Recipe
There are a million reasons to love these cookies, but let me break down my personal favorites:
- They’re simple. You probably have everything you need in your kitchen right now.
- They’re flexible. Want to add chocolate? Cool. Prefer nuts or coconut? Go for it. They welcome mix-ins like old friends.
- They stay soft for days, which means you can bake a batch on Sunday and enjoy perfect cookies all week.
- They freeze beautifully, either baked or as dough balls, so you can always have emergency cookies on hand (trust me, you need emergency cookies).
- They’re nostalgic in the best way they taste like childhood, like after-school snacks, like baking with grandma.
- They pair with literally everything: coffee, tea, ice cream, or straight from the jar with a spoonful of peanut butter on top.
Ingredients (No Measurements Here Full List in Recipe Card)
Here’s what you need to gather before we dive in:
Butter – It’s the soul of any good cookie. I always recommend unsalted butter so you can control the salt yourself.
Brown Sugar This is where that deep caramel flavor and chewy texture comes from. Don’t skip it.
Granulated Sugar Just a bit to balance out the brown sugar and give the edges a slight crispness.
Eggs The glue that holds everything together.
Vanilla Extract Always go for the real stuff if you can.
All-Purpose Flour The foundation of our cookie dough.
Baking Soda, Baking Powder The power team that makes the cookies rise.
Salt Essential to balance the sweetness and bring out the flavors.
Cinnamon Optional, but it adds warmth and coziness.
Old-Fashioned Oats The heart of the cookie. Quick oats will work in a pinch, but the texture won’t be quite the same.
Optional Mix-Ins – Chocolate chips, raisins, chopped walnuts, shredded coconut make it your own.
And remember, the exact amounts for all these are waiting for you in the recipe card at the end.
How to Make Quaker Oats Cookies
This is the kind of recipe you can almost make on autopilot once you’ve done it a couple of times, but if you want those perfect bakery, style results, here’s exactly how to do it.
First, preheat your oven. 350°F (175°C) is the sweet spot. While it warms up, line your baking sheets with parchment paper.
Now, cream your butter and sugars together. I always tell people don’t rush this step. Creaming properly (which takes about 2-3 minutes with a hand mixer) gives your cookies that perfect soft texture. You’re looking for a pale, fluffy mixture that smells like heaven.
Add in the eggs one at a time, beating well after each, then stir in the vanilla.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This is the part a lot of people skip, but it matters evenly mixed dry ingredients = evenly textured cookies.
Slowly stir the dry ingredients into the butter mixture. You don’t need to beat the life out of it gentle mixing is the way to go.
Finally, fold in the oats and whatever extras you’re adding. This is your moment to customize. Chocolate chips for sweet tooth days, raisins when you want that old-school vibe, chopped pecans when you’re feeling fancy you do you.
Scoop the dough onto your baking sheets, spacing them a couple of inches apart. They’ll spread a bit, so give them room.
Bake for 8-10 minutes, or until the edges are golden and the centers look just set. Remember, cookies continue cooking on the baking sheet after they come out, so don’t overdo it.
Cool for a few minutes on the sheet, then transfer to a wire rack. Or, you know, eat one warm because you’re only human.
Pro Tips for Perfect Oatmeal Cookies
Let’s be real baking is part science, part magic, and a whole lot of instinct. The great thing about oatmeal cookies is they’re pretty forgiving, but if you want that bakery-level chew and flavor, these tips will make all the difference. Trust me, I’ve baked enough batches to know exactly where things can go sideways.
First up, don’t overmix your dough. This is one of those rules that sounds kind of boring, but it’s huge. Once you stir the flour into the wet ingredients, you only want to mix until the flour just disappears. Every extra stir after that starts developing gluten, and gluten is great for bread but not so much for cookies. Overmixed dough = tough, dense cookies instead of soft, tender ones. So stir gently, like you’re folding in a cloud.
Next, if you have even a little bit of patience, chill the dough. I know, I know when you want cookies, you want them NOW. But giving the dough 30 minutes to hang out in the fridge lets the butter firm up, so the cookies don’t spread into flat puddles when they bake. It also gives the oats time to soak up some of the liquid, so they soften into that perfect chewy texture. Bonus: the flavors deepen too, so every bite has more of that brown sugar warmth.
And let’s talk about size for a second. Use a cookie scoop. Not only does it make your cookies look like they came from a bakery (hello, perfect circles), but it also helps them bake evenly. Nobody wants one giant cookie that’s underbaked in the middle and one tiny one that turns into a hockey puck. Same size = same bake time = happy cookies.
Customization is where oatmeal cookies really shine, but there’s a trick to it. If you add a lot of mix-ins (like nuts, chocolate, dried fruit, or even coconut), you’ll want to slightly reduce the oats. It’s all about balance too many oats plus too many extras can make the dough too dry. My personal rule of thumb? If I’m adding more than a cup of mix-ins, I shave off about 1/4 cup of oats. It keeps everything in harmony.
How to Serve Quaker Oats Cookies
There’s no wrong way to enjoy a fresh oatmeal cookie, but if you want to make it feel extra special, here are a few ideas I swear by.
First, straight out of the oven still warm, slightly gooey in the center, with a little melty chocolate if you went that route. I don’t even bother with a plate. Just cookie in one hand, cold glass of milk in the other. Perfection.
If you’re feeling fancy, turn two cookies into an ice cream sandwich. A scoop of vanilla or salted caramel ice cream between two chewy oatmeal cookies is, quite frankly, dangerous. You’ve been warned.
For a sneaky breakfast treat, crumble a cookie over yogurt. Add some berries, a drizzle of honey, and suddenly your morning is off to a very good start.
Dunking is always encouraged, whether you’re a milk person, a coffee person, or (my personal favorite) a hot chai tea person. There’s something about the way those warm spices from the chai pair with the buttery oats it just works.
And if you want to make these into a gift, stack a few cookies, tie them up with twine, and tuck them into a cute little box or jar. Add a handwritten tag, and you’ve got yourself a homemade gift that’s way better than anything store-bought.
Oh, and if you want to get really extra, drizzle some melted dark chocolate over the top once the cookies are cool. Not necessary, but highly recommended.
Make Ahead and Storage Tips
Let’s be honest a batch of these cookies rarely lasts more than a day or two in my house. But if you’re the type of person who likes to plan ahead (or you just want to keep emergency cookies on hand), here’s how to do it right.
For short-term storage, once the cookies are completely cool, stash them in an airtight container. Room temperature is fine for about 4-5 days. Because of the oats and brown sugar, they stay softer than most cookies, so you don’t have to worry about them drying out too fast.
If you’re thinking long-term, freezing is your friend. You have two options: freeze the cookies after baking, or freeze the dough before baking. I’m a fan of the second option because it means fresh-baked cookies on demand, no mixing bowl required.
To freeze baked cookies, layer them with parchment paper in an airtight container or freezer bag. They’ll keep for a solid 3 months this way. When you want one, just let it sit at room temp for 10-15 minutes, or give it a quick zap in the microwave.
For unbaked dough, scoop it into balls, freeze on a baking sheet until solid, then toss the frozen dough balls into a freezer bag. When the craving hits, just pop a few on a baking sheet and bake straight from frozen. You’ll need to add maybe 1-2 minutes to the baking time, but that’s it.
And if you really want to bring stale cookies back to life (because maybe you forgot about them in the back of the pantry no judgment), 10 seconds in the microwave works wonders. It softens the butter and sugar, and suddenly that day-old cookie tastes like it just came out of the oven.
FAQs
Can I use quick oats?
You can, but the cookies will be softer and less chewy. Old fashioned oats are the move if you want that classic texture.
Can I make these gluten free?
Absolutely. Use a gluten-free all purpose blend and certified gluten free oats. They’ll still taste amazing.
What’s the best mix-in combo?
For me? Dark chocolate chunks + chopped pecans + a sprinkle of flaky salt on top before baking. Heaven.
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Print
Quaker Oats Cookie Recipe
- Total Time: 24 minutes (without chilling)
- Yield: About 24 cookies
- Diet: Vegetarian
Description
This Quaker Oats Cookie Recipe is a nostalgic classic that never goes out of style. Soft, chewy, and packed with buttery brown sugar flavor, these cookies are the perfect blend of simple ingredients and cozy homemade goodness. Whether you add chocolate chips, raisins, or keep them plain, they’re the ultimate pantry cookie you’ll want to make again and again.
Ingredients
- Unsalted butter (for rich, buttery flavor)
- Brown sugar (adds moisture and chewiness)
- Granulated sugar (for balanced sweetness)
- Large eggs (to bind everything together)
- Vanilla extract (for warm, cozy flavor)
- All-purpose flour (the foundation of our dough)
- Baking soda & baking powder (for the perfect rise)
- Salt (to enhance every flavor)
- Ground cinnamon (optional, but adds warmth)
- Old-fashioned oats (for chewy texture)
- Optional: chocolate chips, raisins, chopped nuts, or shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy about 2-3 minutes.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually mix the dry ingredients into the wet ingredients, stirring until just combined.
- Fold in the oats and any optional mix-ins you’re using, like chocolate chips or raisins.
- Scoop the dough onto prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are golden brown and the centers look just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Enjoy warm or store in an airtight container for later!
Notes
- For extra flavor, sprinkle a bit of flaky sea salt on top before baking.
- You can chill the dough for 30 minutes before baking to enhance flavor and reduce spreading.
- Swap out mix-ins based on your mood dark chocolate chunks, dried cranberries, or toasted walnuts all work beautifully.
- These cookies freeze well, both baked and unbaked (see storage section below).
- Gluten-free? Use a 1:1 gluten-free flour blend and certified gluten-free oats.
- Prep Time: 15 minutes
- Cook Time: 9 minutes per batch
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal (approx.)
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Quaker oats cookie recipe, chewy oatmeal cookies, oatmeal raisin cookies, homemade oatmeal cookies, old-fashioned oats cookies