Day 5: Oatmeal Raisin Cookies

10-20-08 008 copy

Sometimes the thing that you need most is uncomplicated, unadultered, and right in front of your face.

Take this cookie recipe for instance: I needed something quick to throw together, something tasty and consistent. Oatmeal cookies! Genius idea. Now to find a dependable recipe. I begin scouring the internet (on my blackberry, mind you) for something to strike my fancy all the while drumming on my giant tub of Quaker oatmeal. I find nothing and scrap the project.

1 2

Then I stare at my oatmeal tub in disbelief and facepalm for being THAT oblivious. There was a tried and true recipe right on the tub! Duh! So oatmeal cookies from Quaker oats it was!

It’s day 5 of my Christmas Extravaganza and I’d like to share this recipe for cookies with you. They are simple, quick (no refrigeration time) and they taste great out of the oven and even better after a day or so! Perfectly chewy and irresistible!

10-20-08 002 copy

Quaker’s Best Oatmeal Cookies
Slightly adapted by me
Yields About 2 dozen, depending on size (I like mine a bit bigger, 2 TBSP scoop)

1 1/4 sticks margarine or butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon (heaping if you love cinnamon)
1/2 tsp salt
1/2 tsp ground nutmeg
3 cups Quaker Oats (quick or old-fashioned, uncooked. NOT instant)
1 cup plump raisins

*NOTE: some readers have commented that these cookies were crumbly and needed more fat. I did not personally have this issue, but if you find that you are, adding an extra egg can help as well as adding additional butter.

Preheat oven to 375. Line 2 cookie sheets with parchment paper or silicone mats.

Beat margarine 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. Fold raisins in until just incorporated

Drop dough by rounded tablespoons 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.

*Feel free to make these a bit more Christmas-y by using dried cranberries instead of raisins and white chocolate chips. Or Omitting the raisins and adding bittersweet chocolate chips, adding nuts… whatever! These cookies are your oyster!

10-20-08 004 copy

Shipping Safe: YES. Wrap tightly or place in a tin for safe travels.

Make Ahead and Freeze: YES. Make the dough and place rounds of raw cookie dough on a baking sheet to flash freeze. Pop in a zip baggie and keep in the freezer. When ready to bake, add an extra minute or two to baking time.

About these ads

20 thoughts on “Day 5: Oatmeal Raisin Cookies

  1. Wow, these look really great…this is one of our favorites around here…yours look better than mine…going to have to carefully follow your recipe and see if I can get mine to look like this!

  2. Pingback: Oatmeal Raisin Cookies Recipe - The Married Me

  3. There is no way you followed this recipe, I made these today and they looked nothing like your pics, they barely stayed together and stayed in the spoonfuls I scooped out and were super crunchy…like a granola bar…..I looked at the recipe on my oatmeal box and it called for 2 eggs not one….very bummed I had to take these to my son at college for his birthday because I did not have time to make anything else!

    • Leigh, I assure you that the recipe I posted is the one that I used personally. I did bake larger cookies than suggested (I used a 2 TBSP scoop instead of 1 TBSP, as I noted before the recipe began) I’m very sorry that these did not turn out for you. Incorrectly measuring your flour could also toughen up these cookies.

  4. I agree with Leigh…. it was a crumbly mess and after the first batch I threw it down the garbage disposal. Too much oatmeal needs either another egg or more butter to hold it together.

  5. I agree with Leigh. Super crumbly and I followed the recipe exactly. I ended up adding some water until I felt the dough would hold together and then I would test bake one. They are super tasty but agree there needs to be a liquid of some sort added.

  6. Recipe definetly needs two eggs, not one. Did not turn out the way the picture looks and I followed the recipe exactly.

  7. These cookies turned out great for me! They were exactly as pictured above so I’m not sure what caused the problems a few others were having, perhaps over working the flour, maybe. Yes they are dense when you put them on the pan but the baked texture is what I was looking for–moist and soft on the inside with very slight crunch on the outside. I changed them up a tiny bit for a friend going through chemo and having digestive issues. Swapped out raisins for chopped prunes(no one knows the difference-great for kids!) and drizzled with a coffee glaze-YUMMY! So thanks for the recipe it was a hit with my friend and with the 15 or so folks that came for a party the following day!

  8. It should be 1-1/4 cups not sticks, which would be 2-1/2 sticks. That’s why they aren’t turning out good. If you look at the Quaker recipe that is the difference.

  9. I agree with everyone above. The recipe calls for 2 eggs not 1. The recipe can be found on Quer QuakerOats.com. I knew something wasn’t right and luckily check the comments section before I lost the whole batch. simple enough fix.

  10. I almost missed the baking soda too because it’s in the same line as another ingredient. However, I followed the recipe as written and it worked for me. Not sure if the type of oats matters but I used old fashioned oats.

  11. I should have read all the reviews before using yhis recipe. The first batch was a crumbly mess. So I quickly read the reviews and added an egg and more butter. The second batch turned out to be oatmeal raisin balls instead of cookies. Very disappointed

  12. I followed the recipe exactly and my cookies turned out perfectly! I have made 4 batches so far without any problems. I only used 1 egg and 1 1/4 sticks not cups of softened butter. This is my new favorite recipe! Everyone has raved over them!!

  13. I see where people say they were crumbly and blah blah blah. One trick I’ve learned with cookies is to always add a splash of milk, regardless of recipe. The milk softens the cookie and keeps them as soft as if fresh out of the oven for days (if they even last that long! My cookies typically don’t, lol). I did that here and voila! No more crumbly cookie dough, instead I got the perfect cookie. These were delicious, thanks so much!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s