Recipe

Quaker Oats Oatmeal Cookies

Soft and chewy in the center with crisp, buttery edges, these classic-style oatmeal cookies use Quaker Oats for that hearty, cozy bite.

By Matt Campbell

•

4.8

A stack of golden brown oatmeal cookies on a white plate, with visible rolled oats and lightly crisp edges, on a warm kitchen table

Jump to Recipe

If there is a cookie that feels like a hug, it is an oatmeal cookie. Not the dry, crumbly kind that makes you reach for water. I mean the good ones: chewy middle, crisp edges, buttery brown sugar vibes, and enough oats to make you feel like you did something wholesome today.

This is my go-to Quaker Oats oatmeal cookie recipe when I want reliable results with minimal drama. One bowl, pantry staples, and a dough that plays nice with whatever you have, as long as you keep mix-ins to about 1 1/2 cups total: raisins, chocolate chips, walnuts, dried cranberries, you name it.

Rolled oats, flour, brown sugar, butter, eggs, cinnamon, and baking soda arranged on a clean kitchen counter with warm natural light

Why It Works

Chewy and not cakey: Brown sugar plus enough butter keeps the centers tender while the edges crisp up.
Oats that bake up hearty: A quick rest after mixing lets the oats hydrate so the cookies turn out thicker and less dry, not sandy.
Flavor that shows up: Cinnamon and vanilla do the cozy work, and a well-seasoned pinch of salt keeps the sweetness from tasting flat.
Flexible by design: Keep them classic, add raisins, or go chocolate chip. The base dough can handle it (up to about 1 1/2 cups mix-ins total).

Pairs Well With

Storage Tips

Room temperature

Store cookies in an airtight container for 4 to 5 days. If you like them softer, tuck a small slice of bread in the container for a day. The cookies steal the moisture, not the flavor.

Freezer

Freeze baked cookies in a zip-top bag for up to 2 months. Thaw at room temperature, or warm in a 300 F oven for 4 to 6 minutes to bring back the edges.

Freeze the dough

Scoop dough into balls, freeze on a sheet pan until firm, then bag them up. Bake from frozen, adding 1 to 2 minutes to the bake time. Start checking at +1 minute and go from there.

Common Questions

Is this the exact Quaker Oats canister recipe?

It is inspired by the classic Quaker Oats style (the familiar brown sugar, cinnamon, and plenty-of-oats cookie), but canister recipes can vary by edition and often assume raisins. If you want an exact match to your specific container, follow the printed formula. If you want a reliable, chewy, flexible base that bakes like a classic, this one delivers.

Can I use quick oats instead of old-fashioned oats?

Yes. You can swap quick oats 1:1. The cookies will be a bit more uniform and less chewy, and they may bake a touch faster. Start checking for doneness 1 minute early.

Why did my oatmeal cookies spread too much?

Common culprits: butter was too warm, the dough was not rested or chilled, or your baking sheet was hot from a previous batch. Let the dough rest 10 minutes (or chill 20 to 30 minutes for thicker cookies) and bake on a cool sheet pan.

How do I make them thicker?

Chill the dough, use a slightly taller scoop, and avoid flattening the tops. Also make sure your baking soda is fresh. It helps with lift and structure.

Do I need to soak the raisins?

Not required, but if your raisins are dry, soak them in hot water for 10 minutes, then drain and pat dry. You will get plumper bites that do not steal moisture from the cookie.

Can I reduce the sugar?

You can reduce total sugar by about 1/4 cup without wrecking the cookies, but know this changes spread and texture. Sugar is not just sweetness here. It helps with chew and crisp edges.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Whisk and spatula (or hand mixer)
Measuring cups and spoons
Sheet pans
Parchment paper or silicone baking mat
Cookie scoop (optional, but makes consistent cookies)
Wire rack for cooling

Portions of oatmeal cookie dough spaced on a parchment-lined baking sheet on a kitchen counter

When I was learning to cook, I chased big projects because I thought that was what real kitchen skill looked like. Then life did what life does and I started appreciating the quiet wins: a dependable cookie, a clean countertop, and a batch that disappears before the pan is fully cool.

These oatmeal cookies are that kind of win for me. They are the ones I make when I want to bring something to a get-together without overthinking it. They smell like cinnamon and brown sugar, they forgive small mistakes, and they always feel like you meant it.

A person stirring thick oatmeal cookie dough in a large bowl with a wooden spoon on a warmly lit kitchen counter