Are Quaker oats the same as quick oats?
No. Quaker makes both. Old-fashioned rolled oats (the classic) give the best chewy texture here. Quick oats will work, but the cookies bake up a little softer and less textured.
Can I make these without raisins?
Absolutely. Leave them plain, or swap in chocolate chips, chopped walnuts, dried cranberries, or even butterscotch chips. Keep add-ins to about 1 to 1 1/2 cups total so the dough still holds together nicely.
Why did my oatmeal cookies turn out dry?
Most of the time it is one of three things: too much flour (scoop-and-level helps), overbaking (pull them when centers look slightly underdone), or using very packed flour from the bag. Also, oats keep absorbing moisture as they sit, so slightly underbaked is the move.
How do I make them thicker?
Chill the dough for 30 to 60 minutes, and use a tall scoop of dough. You can also add 1 to 2 tablespoons more flour, but chilling usually does the trick without risking dryness.
Why did my cookies spread too much?
Usually it is because the butter was too warm, the dough sat in a hot kitchen, or the flour was a little under-measured. Try chilling the dough for 30 minutes, and make sure your baking soda is fresh. Parchment helps, but a very greased pan can encourage extra spread.
Can I reduce the sugar?
You can cut each sugar by a couple tablespoons, but big reductions change texture. Sugar helps cookies spread and stay chewy. If you want less sweetness, consider adding chopped nuts and using dark chocolate instead of milk chocolate for balance.
