Loaded with oatmeal and raisins, Quaker Oatmeal Cookies vanish almost as soon as they come out of the oven, which makes sense they are also known as Vanishing Oatmeal Cookie recipe! Chewy oatmeal raisin cookies have a soft texture and are best enjoyed warm right out of the oven.
Because we especially love our Quaker Oatmeal Cookies warm, I show you how to make the oatmeal cookie dough and freeze the dough balls for storing in the freezer. Then when you have a chewy cookie craving, all you have to do is bake just what you need, saving the rest for later.
Because we especially love our Quaker Oatmeal Cookies warm, I show you how to make the oatmeal cookie dough and freeze the dough balls for storing in the freezer. Then when you have a chewy cookie craving, all you have to do is bake just what you need, saving the rest for later.
Quaker Oats Oatmeal Cookies Recipe
The Quaker Oatmeal Raisin Cookie recipe, also known as Vanishing Oatmeal Raisin Cookies, is a classic cookie recipe found on the lid of the Old Fashioned Quaker Oats container.This has long been our favorite oatmeal cookie recipe. For many years, I followed this recipe exactly, however once I started experimenting with the original recipe, I found the original recipe to be a bit on the bland side.
Today I'm sharing the slight changes I make to the Quaker Oatmeal Cookies recipe for best results. I feel my version of the ever famous oatmeal cookies has better flavor and texture as well. These are the BEST oatmeal cookies!
Watch the video of how to make these cookies, and when you give this recipe a try let me know what you think about it in the comments section below.
Ingredients
- All Purpose Flour - when baking it's important to measure flour correctly. First make sure you fluff up the flour so it's not compacted when you scoop it out. Don't use the measuring cup to scoop out the flour as it always gets too much because it compacts the flour. The best way to measure is to scoop the flour out of the flour sack and then put it into the measuring cup. Once you've filled a measuring cup by scooping flour into it, then you level the top with a straight edge such as a butter knife.
- Baking soda - the fresher the better. If your baking soda has been sitting in the pantry a while, you might want to pick up a new box.
- Cinnamon - the original vanishing oatmeal raisin cookies recipe calls for 1 teaspoon of cinnamon. I've found using 2 teaspoons of cinnamon is, in fact, the perfect amount of cinnamon in these oatmeal raisin cookies.
- Kosher salt - on the Quaker Oatmeal lid it says salt is optional, however, I strongly disagree. Salt is never optional (imo).
- Butter - Use unsalted butter at room temperature for best results.
- Brown sugar - most often I use light brown sugar, however, dark brown sugar will yield a richer flavor, so you might want to experiment to see which you prefer.
- White sugar - be sure you are using granulated sugar
- Eggs - when baking you should always use eggs labeled as 'large' unless otherwise stated in the recipe
- Vanilla Extract- the original Quaker oatmeal cookies recipe calls for just 1 teaspoon of vanilla. I double the vanilla for a richer flavor. Like doubling the cinnamon, it really amps up the flavor of these cookies. Make sure your vanilla is labeled 'pure'. Imitation vanilla is not a good substitute.
- Old Fashioned Oats - you may substitute Quaker quick oats, however, I don't recommend it. I feel the chewier texture is better with the Old Fashioned Oats.
- Raisins - I've tested using more raisins, but I found it was too much. I think 1 cup raisins is the perfect amount in these Quaker Oatmeal Cookies.
How to Make My Version of Quaker's Vanishing Oatmeal Raisin Cookies
- Add dry ingredients to a medium bowl and whisk to combine - set aside.
- Beat butter and sugar in a large bowl
- Add eggs and vanilla extract to the creamed mixture, mixing on medium speed of electric mixer to incorporate well after each addition
- Slowly add the flour mixture to the wet ingredients and mix to combine
- Mix in oatmeal and then raisins
- Scoop dough onto a parchment paper lined baking tray and freeze until firm
- Transfer frozen dough balls to a zip-top freezer bag and store in the freezer until ready to bake
The directions for making Quaker Oatmeal Cookies are fairly straight forward and follow the same technique as making most cookie recipes.
I do, however, recommend mixing up the cookie dough as usual and then scooping the dough into balls on a parchment paper lined baking sheet to freeze. Once frozen, transfer frozen cookie dough balls to a freezer safe zip-top bag and store in the freezer until ready to use.
When ready to enjoy your oatmeal raisin cookies, heat oven to 350 degrees F. and remove the amount of frozen dough balls you'll eat in one sitting and bake to golden brown. Cool slightly on wire rack until cookies are a little firm. This way you can enjoy warm oatmeal cookies right out of the oven every time.
If you have baked oatmeal cookies you need to store, store in an airtight container and use within a week.
Freezing the dough is an optional step. However, I always recommend freezing or refrigerating cookie dough at least 24 hours before baking as this creates a deeper, more complex flavor.
Baking Tips
- Bake frozen dough balls on an ungreased baking tray placed about 2 inches apart. Line it with parchment paper for easy cleanup
- Convection oven: 325°F for 12 minutes
- Regular oven: 350°F for 12-14 minutes
- If you want cookies right away, you may skip the freezing step and go right to the baking. If you do that, drop rounded tablespoonfuls of dough onto an ungreased cookie sheet and bake as follows:
- Convection: 350°F for 8 minutes
- Regular: 375°F. for 8-10 minutes
Variations
- Stir in 1 cup chopped nuts such as pecans or walnuts
- If raisins aren't your thing - omit them.
- Oatmeal chocolate chip cookies - Instead of raisins, try adding 1 cup semi-sweet chocolate chips
- Or maybe give butterscotch or peanut butter chips a try instead of chocolate chips
- For a unique oatmeal cookie, give my very popular Oatmeal Butternut Squash Cookies a try. They are seriously delicious!
- Oatmeal Raisin Bar Cookies - Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake at 350 degrees (325 degrees in convection oven) for 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into 24 bars. Store in an airtight container up to a week.
Serving Suggestions
- My favorite way to enjoy these oatmeal cookies is warm, right out of the oven, with a glass of cold, creamy milk
- Put vanilla ice cream between 2 Quaker Oatmeal Raisin Cookies to make a delicious ice cream cookie sandwich. My husband LOVES this when we have ice cream on hand!
- If you prefer your ice cream in a bowl, crumble a couple of oatmeal raisin cookies over your ice cream
Yield: 30
Quaker Oatmeal Cookies
Prep time: 15 MinCook time: 12 MinTotal time: 27 Min
Loaded with oatmeal and raisins, Quaker Oats Oatmeal Cookies vanish almost as soon as they come out of the oven, which makes sense they are also known as Vanishing Oatmeal Raisin Cookies!
Ingredients
- 1 1/2 cups All Purpose Flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 cup butter plus 6 tablespoons
- 3/4 cup firmly packed brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 cups Oats
- 1 cup raisins
Instructions
Quaker Oatmeal Cookie Dough
- Add 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, and 1/2 teaspoon kosher salt to a medium bowl and whisk to combine - set aside.
- Cream 14 tablespoons butter, 3/4 cup brown sugar, and 1/2 cup white sugar in a mixing bowl
- Add (2) eggs 1 at a time and 2 teaspoons vanilla to the creamed butter mixture, mixing well to incorporate after each addition
- Slowly add the flour mixture to the creamed butter and mix to combine
- Mix in 3 cups oatmeal and 1 cup raisins
- Scoop dough onto parchment lined baking tray and freeze until firm
- Transfer frozen dough balls to a zip-top freezer bag and store in the freezer until ready to bake
Baking from frozen
- Bake frozen dough balls on an ungreased baking tray placed 2 inches apart
- Convection oven: 325°F for 12 minutes
- Regular oven: 350°F for 12-14 minutes
Baking refrigerated dough
- Drop rounded tablespoonfuls of dough onto an ungreased cookie sheet and bake as follows:
- Convection: 350°F for 8 minutes
- Regular: 375°F. for 8-10 minutes
Notes
I recommend baking cookies in a convection oven when possible. If your oven doesn't have the convection option, you might consider a counter-top convection oven, which is what I use to bake cookies. I love, love, love my Breville Smart Oven Air.
Nutrition Facts
Calories
129.27Fat (grams)
4.00Sat. Fat (grams)
2.15Carbs (grams)
21.57Fiber (grams)
1.27Net carbs
20.30Sugar (grams)
10.17Protein (grams)
2.34Sodium (milligrams)
108.57Cholesterol (grams)
20.53Nutrition label disclaimer: Nutrient values are estimates only. Variations may occur due to product availability and food preparation. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
It has a two-level baking alternative. countertop convection oven
ReplyDeleteI have a couple of suggestions for making my very favorite cookie recipe.
ReplyDeleteAlways sift the flour directly into the measuring cup. It is the only way I know of to accurately measure the flour.
Cream the butter, sugars, eggs and vanilla very, very well. I run the mixer for 8 to 10 minutes.
In addition to the raisins, I add about 2 cups of shredded coconut. It makes them so very tasty as well adding a great texture.
Use the very best ingredients: Challenge butter, King Arthur flour, Nielsen-Massey vanilla, cane sugars, and free-range eggs. I also highly recommend using Old Fashion Oats.
As well, about 2 to 3 minutes before the cookies are finished baking, I flatten each with my spatula and finish off baking.
Ive never tried to refrigerate the dough for 24 hours before baking. I actually have a batch on the mixer unfinished, because I need oats.
Enjoy these amazing cookies!