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.
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 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.
Cookie Recipe Tips
- I always bake cookies on a Silpat silicone mat on a half sheet pan.
- 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/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.
- 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
- Mississippi Mud Cookies with Marshmallow Fluff and Chocolate Frosting
- Loaded Butterfinger Chocolate Chip Toffee Cookies
- Blue Ribbon Chewy Molasses Ginger Cookies
- Ranger Cookies with Chex
- Soft Batch Glazed Lemon Cream Cheese Cookies
- Soft Peanut Butter Oatmeal Cookie Recipe
- Pretzel Oatmeal Chocolate Chip Cookies
- Flourless Peanut Butter Cookies
- Copycat PayDay Bars
- Dark Chocolate Brown Sugar Cookies
- Softbatch Cream Cheese Chocolate Chocolate Chip Cookies
- Cream Cheese Snickerdoodles
- Original Quaker Oatmeal Raisin Cookies
Original Quaker Oatmeal Raisin Cookie Recipe
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 BoxIngredients
- 1 cup real butter melted then cooled, no substitution, salted or unsalted, I use this
- 1 cup brown sugar light or dark, packed
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract recommended
- 1 and ½ cup all-purpose flour sifted then measured correctly, scroll half-way down post
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon I used this
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats uncooked, I used this brand or this brand
- 1 cup raisins I use these
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.
- 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.
- Place a Silpat silicone mat on a half sheet pan.
- 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
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.
Great recipe, follow the directions exactly and they come out perfect every time!
Thank you for posting this recipe with your recommendations.
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.
I’m so happy you like them!
I was disappointed these cookies came out flat and spreading a ton.
Did you refrigerate the dough? Did you use butter or margarine?
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.
Thanks for the idea of adding nuts !