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.
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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
Ingredients
- 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
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Megan Scott says
These are the perfect Oatmeal Raisin Cookies. I love the edges crispy and the inside with a little softer bite, and that’s what I get with your recipe. I’ve baked these several times, I get consistently great results following your recipe exactly. Thank you!
PK says
I just made the dough and it is in the refrigerator. The dough is not typical in that it is very loose unlike other dough I have made that was stiffer. Is this the correct texture?
Paula says
It should be thick
Patti says
I have been searching the internet trying to find this recipe. I lost that and all my other recipes in a fire. I’ve been slowing starting from scratch. I was so excited to find the real recipe. I knew it was the original because I remember the recipe calls for 1 cup of butter. The new recipe only calls for 1/2 cup. Dessert tonight.
I am so thankful for your recipe. Thank you! Thank you! Thank you!
Paula says
💖I’m so happy you found it!!
Marilyn says
Thanks for the recipe. I never copied it from original because I thought it would never change. I am so glad to get the recipe I loved. 1 will try with shortening too. Thanks again.
dlynn inga says
This is the first time I’ve strayed from the recipe on the oatmeal box. I won’t be going back to the box!
Followed your instructions precisely and am extremely pleased with the results. I’ve already shared your recipe with the best baker I know after she had one from my first batch.
Thank you so much for sharing.
Amanda says
Will using self rising flour make a difference? I have that and want to use before i go buy all purpose. Will it change the consistency?
Paula says
Yes, it will. I don’t recommend self rising flour for cookies
Daniel says
I made these cookies a few days ago, and I just want to say thank you for the recipe. This is an improvement over the recipe on the lid of the oatmeal container. I followed the recipe exactly as written. The texture was perfect and they baked up nicely, just like in your picture. Thank you.
Paula says
Thank you so much!! I get stuff on a recipe and will make it too many times trying to get it just right. I’m so happy you liked them!
Tutu Ahmadia says
Fyi: i am over 70. The “original” recipe i saw as a child used vegetable shortening (crisco). When they went to butter, i put half and half. I find the pure butter a little too rich and greasy. The shortening lightens it up. Easy to do as we always make a double batch. One with the currently recommended spices for the raisin batch, just vanilla, no spices, for the chocolate chip batch. Nuts in both of course.
Caroline says
Tutu Ahmadia, I’m glad I’m not the only one who kept the “original” recipe. 🙂 I clipped it off the round box back in the 70’s. I didn’t notice they had “updated” the recipe until my mom bought a new canister. Fortunately we still had one of the old canisters that mom kept buttons in! I ended up with the same method as you; all butter is too much- half shortening, half butter seems to fix the flavor and heaviness. They won’t bring the old recipe back because partially hydrolyzed shortening is now seen as an unhealthy fat.
Paula says
I wondered why they changed it, but that makes sense. This one is better in taste and texture in my opinion.
Judy says
Can I make the dough and put it in a 13 x 9 pan for bar cookies?