quaker oats oatmeal raisin cookie recipe
The Best quaker oats oatmeal raisin cookie recipe
These cookies are perfect for all kinds of occasions—whether it’s a weekend brunch with the family, a cozy afternoon snack, or even a little something to send with a coffee date. They’re not too sweet, not too dense, and just the right texture, with the oats giving them a hearty bite and the raisins adding a little chewy contrast. My kids love how they’re easy to eat, and I love how they’re good for you too. The whole grain oats provide fiber, which keeps things full and steady, and the natural sugars in the raisins give a satisfying sweetness without the crash. Plus, they’re naturally gluten-free if you use certified GF oats, which is great for anyone with dietary needs. It’s that kind of recipe that feels like a win for everyone—quick, delicious, and just a little bit wholesome.
Quaker Oats Oatmeal Raisin Cookies
A chewy, flavorful cookie made with Quaker oats and sweetened with raisins, perfect for breakfast or a snack. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups rolled oats
- 1 cup Quaker Old Fashioned Oats
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup unsalted butter, melted
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup raisins
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. -
2
In a large bowl, mix rolled oats, Quaker oats, granulated sugar, brown sugar, egg, vanilla extract, melted butter, baking soda, cinnamon, and salt. -
3
Fold in raisins until evenly distributed. -
4
Scoop dough using a tablespoon or cookie scoop, and place 2 inches apart on the prepared baking sheet. -
5
Bake for 10–12 minutes, or until edges are golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
🔧Equipment
- Mixing bowls
- Large mixing spoon or stand mixer
- Baking sheet
- Parchment paper
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
- For extra chewiness, let cookies cool completely before eating.
- Substitute raisins with dried cranberries or chopped dates if preferred.
- Store in an airtight container for up to 5 days or freeze for longer storage.
Watch Video Of How Quaker Oats Oatmeal Raisin Cookies Works
❓ Frequently Asked Questions About Quaker Oats Oatmeal Raisin Cookies
1. What is the best way to store the Quaker Oats Oatmeal Raisin Cookies to keep them fresh longer?
To store these cookies properly, let them cool completely on the baking sheet before transferring them to an airtight container. Store them at room temperature in a cool, dry place for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet first, then transfer them to a sealed bag or container with parchment paper between layers. Frozen cookies can last for about 3 months.
2. Why do some batches of these cookies turn out denser than others?
Several factors can affect texture: using old or overly dry oats, not mixing the dough evenly, or not baking them long enough. To prevent this, ensure your oats are fresh, mix the dough thoroughly, and check for doneness at the 12-minute mark (they should be golden brown). If the dough is too sticky, add a bit more flour; if it’s too dry, a splash of milk can help.
3. Can I substitute any of the ingredients in this recipe, and if so, what are the best alternatives?
– Oats: Swap rolled oats for quick oats (though texture may differ slightly). For gluten-free, use certified GF oats and a gluten-free flour blend.
– Raisins: Use dried cranberries, chopped dates, or even chocolate chips for a sweet twist.
– Brown sugar: Substitute with white sugar (though texture may change slightly) or coconut sugar for a deeper caramel flavor.
– Butter: Use vegetable oil or melted coconut oil in equal amounts, though flavor may vary.
– Eggs: For vegan versions, replace with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
4. How do I know if my cookies are fully baked and ready to cool?
Cookies are done when they have a golden brown color all over and a slight crack in the center. They should look slightly underdone at first but firm up as they cool. Overbaking can make them dry, so pull them out at 10–12 minutes if they’re not fully golden yet.
5. Can I make these cookies ahead of time, and how should I reheat them?
Yes! These cookies keep well in the fridge for 5 days or frozen for up to 3 months. To reheat, place them on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until warm. Alternatively, microwave in 20-second bursts until heated through. Avoid over-reheating, as they can become crumbly.
