Quaker Oatmeal Cookie Recipe

Name: Quaker Oatmeal Cookie Recipe
Prep time: 10 min
Total time: 20 min
Ingredients: 2 cups Flour; 1 tsp Salt; 1 tsp Baking soda; ½ tsp Cinnamon; 1 cup Butter (softened); ¾ cup Granulated sugar; ¾ cup Brown sugar; 2 Eggs; 1 tsp Vanilla extract; 3 cups Quaker rolled oats; 1 cup Butterscotch chips

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These classic Quaker Oatmeal Cookies are made with brown sugar, quick cooking Quaker oats, vanilla and delicious butterscotch chips. They’re ready in just under 20 minutes and make the perfect afternoon treat.

But the best part about these cookies is not the perfect texture created by the oatmeal like the original recipe, or the crispiness around the edges, or even the comforting hint of cinnamon; it is the decadent butterscotch chips that perfectly accent the medley of fall flavors! The use of butterscotch will also be a hit with those who aren’t partial to raisins, making these cookies a sure success with all of your friends and family, and helping satisfy that sweet tooth!

I recommend pairing a drink with these cookies, pretty much anything will do! I prefer a hot cup of coffee or black tea with cream, but for kids (or maybe even you) a cold glass of milk is sure to hit the spot.

If you’re looking for other fall inspired sweet treats, check out some of my other recipes such as Best Ever Chewy Oatmeal Chocolate Chip Cookies, Latte Cookies, or Apple Cinnamon Muffins. Your family will be sure to love all of these, and they will warm you up during the colder weather!

Simple Ingredients List

Flour – All purpose flour works great for this recipe! If you are sensitive to gluten, try substituting a 1:1 Gluten Free All Purpose Flour, my favorite brand is Bob’s Red Mill. You’ll need two cups.
Salt – Personally, I find that using a high quality sea salt improves the flavor of anything, even when being used in small quantities. You’ll only need a teaspoon salt for this recipe!
Baking Soda – This is a very important ingredient! Once baking soda is activated, carbon dioxide is produced. This is the reaction that is responsible for making your cookies light and fluffy. You’ll only need one teaspoon.
Cinnamon – Perhaps the most important flavor of fall, cinnamon will bring out all of the other flavors in these cookies. Only a half teaspoon is needed to achieve the perfect balance!
Butter – This is a seemingly simple ingredient, but butter will add depth of flavor to your cookies that is truly delicious. One cup will do the trick! If you are unable to use butter, then any oil should work great in a 1:1 ratio. I particularly love using olive or coconut oil.

Granulated Sugar – Any white granulated sugar will do for this recipe, but for a slightly healthier cookie try unrefined cane sugar! You’ll just need three-quarters of a cup for this recipe.
Brown Sugar – Brown sugar is refined sugar with molasses mixed in, giving it more depth of flavor than using all plain sugar. I usually use light brown sugar, but if you have dark that is fine too. You will need three-quarters of a cup of this as well.
Eggs – Eggs are a very important binder in cookies, and using any brand of chicken egg will do the trick. For an extra delicious and nutritious cookie, however, try using pasture raised eggs. You will need two large eggs.
Vanilla Extract – This flavor is the median between the rest and will blend them all together! Just add in a teaspoon vanilla, and you will find that it adds a delicate quality to your cookies.
Quaker Rolled Oats – The backbone of this recipe! Quaker Rolled Oats will give that perfect chewy texture that we are looking for, as well as all of the fiber that oatmeal has to give! You’ll need 3 cups oatmeal for this recipe.
Butterscotch Chips – At last, this is the ingredient that will make your oatmeal cookies extra special. The butterscotch chips will add a richness not afforded by raisins or chocolate, and as butterscotch chips are less commonly used, they will certainly make these cookies stand out! You’ll need one cup.

How to make these Homemade Quaker Oats Oatmeal Cookies

Heat oven to 350 degrees f. Line ungreased cookie sheets with parchment paper. Set aside.

In a large bowl, beat together butter and sugars. You can easily use a mixer. The medium speed of electric mixer will work perfectly. Add eggs and vanilla.

Mix in the dry ingredients: flour, salt, baking soda and cinnamon until well combined and add to the creamed mixture. Add oats and butterscotch chips.

Roll the oatmeal cookie dough into 1 inch balls or use a cookie scoop and place on the baking sheet. Bake in the oven for 9-11 minutes.

Take them out and let them cool on a wire rack

Enjoy this amazing classic cookie with your choice of special drink! You will not regret these chewy oatmeal cookies!

Frequently Asked Questions

Can you use quick oats instead of old fashioned oats in oatmeal cookies?

In a pinch, yes! However, be aware that the texture and taste will not be quite as good if you substitute quick oats. It’s much better to use old fashioned oats as these alone will produce the true original oatmeal cookie we know and love.

Are these cookies healthy?

There are many health benefits provided by oats. They are a great source of minerals, fiber, and vitamins. Studies have also shown that consuming oats can result in a reduced risk of heart disease. There is a good amount of sugar in these cookies though, so they are definitely still a dessert!

How should you store these cookies?

The best way to store these cookies after baking is in an airtight container in the fridge. This will help them stay fresh for up to a week! (Although keeping them around for a day might be difficult with how delicious they are!)

Can these cookies be made ahead of time?

Yes! The best way to make them ahead of time while keeping them fresh is to scoop the batter onto a sheet pan with parchment paper on it and freeze it. Once frozen, you can take the individual scoops of dough and put them all into a ziplock bag! This will allow you to bake however many cookies you want when you need them.

To bake from frozen, just pull the cookies and leave them out at room temperature for around an hour then bake as usual! (Make sure to squish them down a little once defrosted so they aren’t too thick in the middle.) Store them in the freezer for up to four months!

Why are my oatmeal cookies dry?

The main reason that cookies are dry is usually over baking. However, double check that you are adding the right amount of butter and flour, as this ratio is incredibly important for moist cookies. You don’t want your flour mixture to over take your creamed mixture.

Tips

To get an evenly baked cookie that is not too flat, try chilling your dough for 30 minutes before scooping and baking. This will also allow for an easier dough to work with if you are rolling them into balls!
To avoid over-baking, take the cookies out of the oven when they are ever so slightly moist in the middle! The heat from the pan and cookie itself will help bake them through while they cool, leaving you with a perfect center.
If you have an extra large family or are making these cookies for an event, go ahead and make a double batch! Or, make a double batch and bake half of them and freeze the rest. That way you will have enough oatmeal cookies to last quite awhile.
If you have one, a silpat silicone mat is a wonderful tool in baking. It will allow you to bake the cookies without using spray, and will keep your sheet pan relatively clean! If you don’t have one, then baking on parchment paper is also a good option. Just make sure to spray so they don’t stick!

If you enjoyed this recipe, make sure to rate it to let me know! You can also leave a comment with tips and tricks that you figured out, or with any questions you have about the recipe. Again, I know your family will love these warm oatmeal cookies and rate them the best oatmeal cookies they’ve enjoyed all season!