When home bakers search for a Quaker oatmeal cookie recipe, they are usually looking for three specific things:
- A cookie that mimics the flavor of the oatmeal cookie recipe on the Quaker oats box or lid.
- Simple, accessible pantry staples.
- Clear, foolproof steps that deliver consistent results every time.
Quaker’s current Vanishing Oatmeal Raisin Cookies typically feature butter, brown sugar, granulated sugar, eggs, flour, cinnamon, salt, and 3 cups of Quaker quick or old-fashioned oats, along with raisins and options for bar cookies.
My version of the classic Quaker oatmeal cookie utilizes that same trusted technique and structure, with a few thoughtful updates:
- A touch of nutmeg: This adds a deeper, more complex flavor often found in “original” style clones of the Quaker oatmeal cookie recipe shared by vintage baking enthusiasts.
- Refined fat and egg ratios: These subtle adjustments ensure the cookies remain exceptionally rich and chewy.
- A versatile base dough: You can easily transform this recipe into:
- Oatmeal raisin cookies (Quaker style)
- Quaker oatmeal chocolate chip cookies
- Classic, cinnamon-spiced Quaker oats cookies
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Over the decades, there have been several iterations of the original Quaker oats oatmeal cookie recipe. Many bakers still swear by the 1950s and 1960s box versions, which featured slightly different sugar and egg ratios and were often called “Quaker Famous Oatmeal Cookies” or the “vanishing oatmeal cookies before the recipe changed.”
Whether you are searching for:
- Quaker oats original oatmeal cookie recipe
- 1960 Quaker oats oatmeal cookie recipe
- Original Quaker oatmeal cookie recipe
You are likely chasing a specific memory. My goal is to provide a reliable Quaker oats oatmeal cookie recipe that captures that nostalgic taste while offering clear, modern instructions for today’s kitchen.
Ingredients For Classic Quaker Oats Oatmeal Cookies
This batch yields several dozen classic cookies, similar in scale to the official Vanishing Oatmeal Cookies recipe, which produces approximately 48 cookies depending on your scoop size.
For the cookie dough
- 1¼ cups (2½ sticks / 280 g) unsalted butter or margarine, softened
- ¾ cup firmly packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon fine salt (optional, but standard in “box” recipes)
- ¼ teaspoon ground nutmeg
- 3 cups Quaker oats (quick or old fashioned, uncooked)
About the oats
Quaker’s Vanishing Oatmeal Raisin Cookies allow for either quick or old-fashioned oats in the same quantity. Old-fashioned (rolled) oats provide a chewier, heartier texture, while quick oats result in a slightly softer, more uniform cookie.
You can swap old-fashioned and quick oats at a 1:1 ratio in this recipe, just as you would in most professional cookie formulations.
Step-By-Step: How To Make This Quaker Oatmeal Cookie Recipe
1. Preheat the oven
- Heat your oven to 375°F (190°C).
- Line your baking sheets with parchment paper, or leave them ungreased according to the classic Quaker oats oatmeal cookie recipe instructions.
2. Cream butter and sugars
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and creamy.
- This step incorporates air bubbles, helping the cookies bake evenly—a key technique in the original Quaker oatmeal cookie recipe that Quaker Oats recommends.
3. Add egg and vanilla
- Incorporate the egg and vanilla extract.
- Beat the mixture again until smooth and slightly thickened, as directed in the Quaker oats vanishing oatmeal cookies method.
4. Mix the dry ingredients
In a separate bowl, whisk together:
- Flour
- Baking soda
- Cinnamon
- Salt (if using)
- Nutmeg Mixing the dry ingredients first ensures even distribution of the leavening agents and spices, which is a standard step in both vintage and modern Quaker oats oatmeal cookie recipe original versions.
5. Combine wet and dry
- Gradually add the dry flour mixture to the creamed butter.
- Mix on low speed or by hand just until no dry streaks remain.
- Stop immediately once the dough forms; over-mixing can develop too much gluten and result in tough cookies, a common tip for the best Quaker oatmeal cookies.
6. Stir in the oats
- Fold in the 3 cups of Quaker oats (either old fashioned oats or quick oats).
- Stir until the oats are evenly distributed throughout the dough.
- If you are making oatmeal raisin cookies Quaker style or Quaker oatmeal chocolate chip cookies, you will add those mix-ins now.
7. Portion the dough
- Scoop the dough by rounded tablespoonfuls (or use a small cookie scoop) onto your prepared baking sheet.
- Space the cookies about 2 inches apart to allow for natural spreading, consistent with the oatmeal cookie recipe on the Quaker lid.
8. Bake
- For chewy cookies: Bake for 8–9 minutes, until the edges are set and lightly golden, but the centers still appear soft.
- For crisp cookies: Bake for 10–11 minutes, until the cookies are an even golden brown. Cookies continue to firm up as they cool on the pan. Removing them just before they look “fully done” preserves the soft-centered texture of the Vanishing Oatmeal Raisin Cookies that many home bakers love.
9. Cool and store
Once completely cooled, store them in an airtight container at room temperature to maintain that perfect Quaker oatmeal cookie texture.
Allow the cookies to rest on the baking sheet for 1 minute before transferring them to a wire rack.
INGREDIENTS
The ingredients required for this delicious Quaker oatmeal cookie recipe are:
- 1¼ cups (2½ sticks) butter or margarine, softened
- ¾ cup firmly packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt (optional)
- ¼ teaspoon ground nutmeg
- 3 cups Quaker Oats (quick or old fashioned, uncooked)
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INSTRUCTIONS
These instructions are clear and easy to follow for a fun baking experience:
- Heat oven to 375°F.
- In a large bowl, beat butter and sugars until creamy.
- Add egg and vanilla; beat well.
- Add combined flour, baking soda, cinnamon, salt, and nutmeg; mix well.
- Stir in oats; mix well.
- Drop rounded tablespoonfuls of dough onto ungreased cookie sheets.
- Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie.
- Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
- Store tightly covered.
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NUTRITION
- Serving Size: 1 cookie
- Calories: 127
- Sugar: 7g
- Sodium: 39mg
- Fat: 6g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 19mg
Classic Variations: Oatmeal Raisin, Chocolate Chip, And Bar Cookies
Most questions regarding the Quaker oatmeal cookie recipe focus on raisins, chocolate chips, or the “vanishing” bar-cookie format. Here is how to achieve those variations using this base dough.
Oatmeal Raisin Cookies (Quaker style)
This covers popular searches like “Quaker oats oatmeal raisin cookie recipe” and “oatmeal raisin cookie recipe Quaker oats.” To make them:
- Stir in 1 cup of raisins after incorporating the oats.
- Bake using the standard time and temperature. This follows the official Vanishing Oatmeal Raisin Cookies method. For extra-plump raisins, soak them in warm water for 10 minutes and pat dry before folding them into the dough.
Oatmeal Chocolate Chip Cookies (Quaker-inspired)
If you prefer a Quaker oatmeal chocolate chip cookie recipe:
- Omit the nutmeg for a simpler flavor profile.
- Stir in 1 cup of semisweet chocolate chips along with the oats.
- Maintain the same baking times. Quaker’s own variations often suggest swapping raisins for chips and omitting cinnamon for a more direct chocolate taste.
Bar Cookies (The “Cookie Recipe on Quaker Oatmeal Box”)
The bar cookie version is a classic time-saver often found at the bottom of the box instructions. To make bars:
- Press the prepared dough into an ungreased 13×9-inch pan in an even layer.
- Bake at 350°F (175°C) for 25–30 minutes, until the top is golden and the edges are firm.
- Cool completely in the pan before cutting into squares. Store tightly covered.
If you are still in a baking mood, try my Martha Stewart chocolate chip cookies for a bakery-style treat, or my Crumbl-inspired Martha Stewart recipe if you love thick, indulgent cookies.
Your Cookie Questions Answered (FAQ)
Are these the same as Vanishing Oatmeal Raisin Cookies?
They are very similar in method and ratio. Both use the standard creamed-butter technique and a high ratio of oats to flour. My version includes nutmeg and slight adjustments to the butter and egg content, making it an original-style Quaker oats oatmeal cookie recipe inspired by the classics rather than an exact clone of the current corporate recipe.
Can I use quick oats, old-fashioned oats, or instant oatmeal?
You can use Quaker Old Fashioned or Quick Oats interchangeably at a 1:1 ratio. Old-fashioned oats yield a chewier, rustic texture, while quick oats result in a softer cookie. However, do not use instant oatmeal packets; they contain added sugars and salts, and the finely cut texture will negatively impact the final bake.
How should I store Quaker oatmeal cookies?
Store them in an airtight container at room temperature. To keep them soft, place a slice of bread in the container to maintain moisture levels. For long-term storage, freeze cooled cookies in a freezer-safe container with parchment paper between layers for up to 3 months.
Can I make the dough ahead of time?
Yes. You can refrigerate the dough for 2–3 days or freeze pre-portioned dough balls. When baking from frozen, simply add 1–2 minutes to the total baking time; there is no need to thaw the dough first.
Storage, Freezing, And Nutrition Notes
How to store your Quaker oatmeal cookies
- Keep in an airtight container at room temperature for 3–4 days.
- Use the “bread slice trick” to maintain softness.
- To freeze, use a freezer-safe container with parchment dividers. Cookies maintain their flavor and texture for 2–3 months.
Basic nutrition estimate
Quaker’s official Vanishing Oatmeal Raisin Cookies contain approximately 100 calories per cookie. My version of this Quaker oatmeal cookie recipe utilizes a similar balance of fat, sugar, and whole-grain Quaker oats, so the nutritional value will be comparable. Final numbers depend on your specific Quaker oatmeal cookie size and any added mix-ins like nuts or chocolate.
Oats are a highly beneficial whole grain linked to heart health and improved fiber intake. For more on the health benefits of the oats used in every Quaker oatmeal cookie, you can explore research from the Harvard T.H. Chan School of Public Health.
Nutritional disclaimer: These values are estimates based on standard published recipes and the original Quaker oats oatmeal cookie recipe data. They are not medical advice. For precise nutritional data for your Quaker oatmeal cookies, use a calculator with your specific brands or consult a healthcare professional.
Ready To Bake Your Own “Vanishing” Quaker Oatmeal Cookies?
If you try this Quaker oatmeal cookie recipe, I would love to see your results. Do you stick to the classic raisin version, or do you prefer chocolate chips and nuts?
Leave a comment with your favorite variation and share this recipe with your fellow bakers! Your personal twist might be exactly what someone else is looking for.
Conclusion: The Ultimate Quaker Oatmeal Cookie
Whether you were looking for the oatmeal cookie recipe from the Quaker oats box or the legendary vanishing oatmeal cookies, this guide brings those nostalgic flavors back to your kitchen. By using the classic base of Quaker oats, butter, and warm spices, you can create a batch of Quaker oatmeal cookies that are perfectly soft, chewy, and full of heart-healthy grains.
From the original Quaker oats oatmeal cookie recipe to modern variations like Quaker oatmeal chocolate chip cookies, the versatility of this dough makes it a timeless favorite. Now that you have the secrets to the perfect bake—including the ideal timing for chewy or crisp results—it’s time to preheat your oven and enjoy a warm, homemade Quaker oatmeal cookie treat.
Happy baking!
Quaker Oatmeal Cookie
Ingredients
Equipment
Method
- Heat oven to 375°F (190°C). Line baking sheets with parchment paper or leave ungreased.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and creamy.
- Add egg and vanilla extract; beat well until smooth.
- In a separate bowl, combine flour, baking soda, cinnamon, salt, and nutmeg. Gradually add to the butter mixture and mix just until combined.
- Stir in oats until evenly incorporated.
- Drop rounded tablespoonfuls of dough onto baking sheets, spacing about 2 inches apart.
- Bake 8–9 minutes for chewy cookies or 10–11 minutes for crisp cookies, until edges are golden.
- Cool 1 minute on baking sheets, then transfer to a wire rack to cool completely. Store tightly covered.
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