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 Raisin Cookies! 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 cookie craving, all you have to do is bake just what you need, saving the rest for later.

QUAKER OATMEAL COOKIES RECIPE

The Quaker Oatmeal Cookies recipe, also known as Vanishing Oatmeal Raisin Cookies, is found on the lid of the Old Fashioned Quaker Oats container. For many years, I followed this recipe exactly, however once I started experimenting with the original recipe, I found it to be a bit on the bland side. Today I'm sharing the slight changes I make to the recipe for best results. I feel my version of the ever popular Quaker Oatmeal Cookies has better flavor and texture as well.

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 NEEDED TO MAKE THE BEST VANISHING OATMEAL RAISIN COOKIES

• 1 1/2 cups 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 our of the flour sack and then put it into the measuring cup. Once you've filled the measuring cup by scooping flour into it, then you level the top with a straight edge such as a butter knife.
• 1 teaspoon 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.
• 2 teaspoons 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.
• 1/2 teaspoon kosher salt - on the Quaker Oatmeal lid it says salt is optional, however, I strongly disagree. Salt is never optional (imo).
• 1/2 cup butter plus 6 tablespoons - this equals 14 tablespoons of butter. Use unsalted butter at room temperature for best results.
• 3/4 cup firmly packed 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.
• 1/2 cup white sugar - be sure you are using granulated sugar
• 2 eggs - when baking you should always use eggs labeled as 'large' unless otherwise stated in the recipe
• 2 teaspoons vanilla - 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.
• 3 cups Old Fashioned Quaker Oats - you may substitute Quaker quick cooking oats, however, I don't recommend it. I feel the chewier texture is better with the Old Fashioned Quaker Oats.
• 1 cup 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

1. Add dry ingredients to a medium bowl and whisk to combine - set aside.
2. Cream butter and sugar
3. Add eggs and vanilla to the creamed butter mixture, mixing well to incorporate after each addition
4. Slowly add the flour mixture to the creamed butter and mix to combine
5. Mix in oatmeal and then raisins
6. Scoop dough onto parchment lined baking tray and freeze until firm
7. 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 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, remove the amount of dough balls you need so you can enjoy them warm every time right out of the oven.

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
• 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

NOTE:  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 (affiliate) counter-top oven. I use it daily and since buying it, I hardly ever have to turn on my big oven!

VARIATIONS

• Stir in 1 cup chopped nuts
• If raisins aren't your thing - omit them.
• 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!

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

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Quaker Oatmeal Cookies, Vanishing Oatmeal Raisin Cookies

Dessert

American

Yield: 30

Author: Life Tastes Good

Quaker Oatmeal Cookies

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 Raisin Cookies!

prep time: 15 Mcook time: 12 Mtotal time: 27 M

ingredients:

• 1 1/2 cups All Purpose Flour
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon kosher 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:

How to cook Quaker Oatmeal Cookies

Quaker Oatmeal Cookie Dough

1. 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.
2. Cream 14 tablespoons butter, 3/4 cup brown sugar, and 1/2 cup white sugar in a mixing bowl
3. Add (2) eggs 1 at a time and 2 teaspoons vanilla to the creamed butter mixture, mixing well to incorporate after each addition
4. Slowly add the flour mixture to the creamed butter and mix to combine
5. Mix in 3 cups oatmeal and 1 cup raisins
6. Scoop dough onto parchment lined baking tray and freeze until firm
7. Transfer frozen dough balls to a zip-top freezer bag and store in the freezer until ready to bake

Baking from frozen

1. Bake frozen dough balls on an ungreased baking tray placed 2 inches apart
2. Convection oven: 325°F for 12 minutes
3. Regular oven: 350°F for 12-14 minutes

Baking refrigerated dough

1. Drop rounded tablespoonfuls of dough onto an ungreased cookie sheet and bake as follows:
2. Convection: 350°F for 8 minutes
3. 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.

Recommended Products (affiliate links):

Breville Smart Oven Air

Kitchenaid Stand Mixer

Flex Edge Beater

Calories
129.27

Fat (grams)
4.00

Sat. Fat (grams)
2.15

Carbs (grams)
21.57

Fiber (grams)
1.27

Net carbs
20.30

Sugar (grams)
10.17

Protein (grams)
2.34

Sodium (milligrams)
108.57

Cholesterol (grams)
20.53

Nutrition 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.

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