ORIGINAL QUAKER OATMEAL RAISIN COOKIE RECIPE

This post may contain affiliate links that won’t change your price but will share some commission.

Original Quaker Oatmeal Raisin Cookie Recipe has crispy edges, chewy centers, and raisins studded throughout. These cookies will be the star at your next holiday cookie tray.

 

Original Quaker Oatmeal Raisin Cookie

I don’t recall liking oatmeal cookies when I was younger. However, I don’t recall not liking them either. My mother didn’t make cookies. When I started baking I only made peanut butter cookies and chocolate chip cookies.

However, after my husband received a batch of oatmeal cookies for Christmas a few years ago, I fell completely head over heels in love with them. The crunchy edges, the chewy center, that hint of cinnamon, all the texture the oatmeal and raisins provided. I immediately went on a mission to make the best oatmeal cookies ever!

What I found what Quaker perfected the ingredients a long time ago. The secret lies in the process…. the butter, temperature, and size of the cookies.

Original Quaker Oatmeal Raisin Cookie

Original Quaker Oatmeal Raisin Cookie Recipe

So, I hate a cakey cookie. Hate them. I’d rather have a slice of cake than a cookie impersonating a cake. Do you know how to avoid a cakey cookie? Use melted butter. This was a game-changer for me and, now, I’ll always use melted butter in a cookie recipe.

Next, the secret to thick, chewy cookies is chilling the cookie dough after it’s mixed together. Otherwise, if you don’t chill the cookie dough you’ll have a thin, flat cookie. Chill the dough at least 30 minutes. I prefer to chill it for an hour.

Finally, you need a lot of dough to have a thick cookie. More dough than you probably think. You can’t have a thick cookie with crisp edges and chewy centers if the cookie is small. It just doesn’t work. Therefore, I use a spring-release scoop that holds 1/3 cup of dough.

Original Quaker Oatmeal Raisin Cookie

Cookie Recipe Tips

  1. I always bake cookies on a Silpat silicone mat on a half sheet pan.
  2. I used 1/3-cup spring-release scoop to make uniform balls of cookie dough and placed them on the silicone mat. Do not flatten the dough.
  3. Bake at 350°F for 12 to 14 minutes depending on how crunchy/chewy you want. The top of the cookies will change from ‘shiny’ to ‘matte’ when they’re cooked in the center. Watch the edges for the degree of brown/crisp that you want.
  4. Don’t overbake. Cookies will continue to bake and set for a couple of minutes after you remove them from the oven.

How do I store cookies?

Store baked cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 4 months.

Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months.

I like to store unbaked cookie dough in the refrigerator and bake a few at a time for my family. This way they’re always hot and fresh.

MORE HOLIDAY COOKIES

  1. Mississippi Mud Cookies with Marshmallow Fluff and Chocolate Frosting
  2. Loaded Butterfinger Chocolate Chip Toffee Cookies
  3. Blue Ribbon Chewy Molasses Ginger Cookies
  4. Ranger Cookies with Chex
  5. Soft Batch Glazed Lemon Cream Cheese Cookies
  6. Soft Peanut Butter Oatmeal Cookie Recipe
  7.  Pretzel Oatmeal Chocolate Chip Cookies
  8. Flourless Peanut Butter Cookies
  9. Copycat PayDay Bars
  10. Dark Chocolate Brown Sugar Cookies
  11. Softbatch Cream Cheese Chocolate Chocolate Chip Cookies
  12. Cream Cheese Snickerdoodles
  13. Original Quaker Oatmeal Raisin Cookies
Original Quaker Oatmeal Raisin Cookie

Original Quaker Oatmeal Raisin Cookie Recipe

Crispy edges, chewy centers, and raisins studded throughout, these cookies will be the star at your next holiday cookie tray. Read the post for the best tips for the perfect Oatmeal Raisin Cookie!

Author: Paula
4.78 from 89 votes
Print Pin Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 24 cookies

Ingredients

Instructions

  • Please read post above for detailed tips and tricks.
  • In the bowl of an electric mixer beat butter, brown sugar, and granulated sugar until creamy.
  • Add eggs and vanilla, beat well. Stop mixer and scrape sides of the bowl. Mix again to combine.
  • In another bowl, combine sifted flour, soda, cinnamon, and salt.
  • Turn the mixer to low and slowly add flour and oats. Stop mixer and scrape sides. Add raisins and mix until combined.
  • Tightly cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour. You can refrigerate up to 24 hours if you prefer.
  • When you're ready to bake. Preheat the oven to 350°F.
  • I used 1/3-cup spring-release scoop to make uniform balls of cookie dough and placed them on the silicone mat. Do not flatten the dough.
  • Bake at 350°F for 12 to 14 minutes depending on how crunchy or chewy you want them. The top of the cookies will change from 'shiny' to 'matte' when they're cooked in the center. Watch the edges for the degree of brown/crisp that you want. They will firm up some as they cool.
  • Allow cookies to cool on the baking sheet for about 3 to 4 minutes before removing and transferring to a wire rack to finish cooling.
  • Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition

Calories: 211kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 173mg | Potassium: 116mg | Fiber: 2g | Sugar: 13g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!

You can also find great recipes at Recipe Index or at Meal Plan Monday or Weekend Potluck

This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.

47 Comments

  1. 5 stars
    Great recipe, follow the directions exactly and they come out perfect every time!

    Thank you for posting this recipe with your recommendations.

  2. 5 stars
    O my goodness! I made these cookies today and followed the directions as given,though,I added chopped pecans and baked them 15 minutes.They were PERFECT and reminded me of the oatmeal raisin cookies that my grandmother made. I baked a dozen and plan to freeze the portioned out dough to make another time.

  3. 5 stars
    Very good cookies! Chewy just the way we like them. This is. my go-to oatmeal cookie recipe now. I use softened butter, not melted. Also add nuts along with the raisins as that is the way we like them.

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!