This is an easy, dependable recipe. Every time I make these I get rave reviews. Plus, you can substitute the raisins with butterscotch chips for a nice twist.
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This is a classic cookie -- easily mixed all in one bowl and irrestible when they come out of the oven. I added nuts to half of mine, just for a change and that was a nice addition. Particularly liked the cinnamon in them and the slightly crunchy texture.
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very very nice cookies. i halfed the recipe and added a dash of nutmeg. they were gone by the end of the day and i made them at 6 pm.
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The Quaker Oats box recipe has changed a time or two. This version is ok. If I use quick oats I do not add the full 3 cups because I find that they absorb more and the cookies turn out a tad on the dry side. I much prefer the texture of the old fashioned oats anyway. The recipe I have that my mom got off a Quaker's box when I was little is called "Quaker's Best Oatmeal Cookies" It eliminates one egg as well as 1/4 of the brown sugar. it also adds an addition 1/4 cup of butter. Everything else is the same. My SIL uses this recipe, and I use the original quaker's best oatmeal cookie recipe and find that everyone prefers my version.
One last tip. If you just use margarine, they tend to be quite a bit stickier and I have found that they tend to stick together when put in a container. With butter they tend to be more crispy. I have found that doing a margarine/ vegetable shortening combo brings out the best moist chewy, but not sticky texture that both my husband and I like in our cookies.
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Thanks for posting. If you buy a box of quaker oats in Mexico all you get is a recipe for some awful looking cheese/oatmeal soup. I added a large very ripe banana to half the batch and craisins to the other half. The banana ones were really good.
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My cookies came out sticky and didn't seem to have enough flour. I checked the recipe several times as I went along. Just to be sure(after my cookies came out of the oven to sticky), I checked this recipe with the one on the Quaker Oats web site. This recipe has 2 more Tablespoons of butter and 1/4 c. MORE brown sugar than their recipe...which explains exactly why mine aren't turning out like the cookies I remember. Sorry, but I am a bit disappointed.
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mmmmm! I have made these several times. I like that there is a high ratio of oats to flour. Sometimes I substitute some ground flax for some of the flour. It enriches them, and adds fiber. To make these really really easily, melt the butter first, and just mix everything together. The laziest way but it works fine!
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I just have to say, I have been making this recipe every year as part of the family traditional cookies. They are a hit every year. And, this year, I go to get the recipe on the oatmeal container, AND THEY HAVE CHANGED IT!!!! (now calls for a stick & 6 tablespoons of butter instead of 2 sticks). So, glad to know someone preserved the correct recipe here. I am writing it down this year (call me silly, I just never worried about it).
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I added pecans and they were chunkier and yum. I also substituted chocolate chips for the raisins. YUM! I have made them several times... one time i forgot the white sugar- and they were still great. this time i am adding some mollases and spice to them. ;)
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My granddaughter introduced me to these and I usually keep pretty close to the recipe - they're the best, just as she said. But just to show how flexible they are, I came to the old folks' FL retreat and found some pancake mix (the "complete" kind), oil, brown sugar, eggs, raisins, oats (and walnuts). So I looked online for this recipe and baked them with only those ingredients - and they're still irresistible!
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Easy and good. Just what you are thinking of when you think oatmeal cookie. I followed some other reviewers suggestions and used .25 cup less sugar and half an egg less. Would be good with any dried fruit or chocolate chips.
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I can't bake anything without making alterations and these were no different. I used half applesauce, half margarine, 2/3 cup of each of the sugars, flax instead of eggs, wheat flour instead of white, double vanilla and nearly double the salt, and just a sprinkling of nutmeg. My goodness, are they lovely! Fragrant, and crisp on the outside/chewy on the inside. These cookies lend themselves well to alterations. Full of hearty whole grains, packed with fiber, low in fat, and absolutely delicious. Thanks!
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This is the only recipe I use when making oatmeal raisin cookies. It's just the best and there is nothing more or less needed to this recipe. I can whip these up in my stand mixer and have them all baked in an hour. Easy, affordable and delicious, it really deserves 10 stars IMO.
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I have been enjoying these cookies since I was a kid! The cookies turned out just as yummy as I remember, and I received lots of compliments on them. I added 1/4 tsp of nutmeg to the recipe. I also omit the raisins in mine - when I was younger, we were baking these and realized we were out of raisins but we actually enjoyed the raisin-less cookies more! So that's become a bit of a tradition in the family.
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These are everything oatmeal raisin cookies should be! Delicious recipe, definitely making them again soon!
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These rock. This was the first thing I wanted to eat after delivering twins...my mom rushed home at around midnight and stayed up making a batch, bless her...they didn't disappoint and, 10 years later, it has remained my go-to oatmeal raisin cookie recipe ever since.
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excellent recipe! i had golden raisins & oatmeal to use up and this was the perfect recipe. Easy to make, not to sweet or salty and just flavorful all over. my bf, who's isnt a cookie person, loved this as well. i brought it to work and everyone raved about and wanted me to take more!
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Have made these classical wonderful cookies several times. They are the perfect balance between sweet and salty. They must be a little bit underbaked to stay moist and chewy. I have tried making them with craisins, although I favor good ole raisins. I tell myself that they are healthy because of the oats and the raisins, right?!
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Fabulous cookies, and just what I was craving. I love the texture, and they were easy to make. I subbed the margerine. I used 1/2 cup margerine and 1/2 cup applesauce. I wonder if they could be made a little spicier, but not brave enough yet to try it lol
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