First published June 11, 2007. Last updated September 1, 2023 for improved editorial content.
🎥 Watch and cook: step-by-step video tutorial
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It’s hard to find this recipe anymore — thank you for publishing it! Even the one called Famous Oatmeal Cookies on the Quaker website omits the egg (seriously, Man In the Black Hat??), so you have to be careful who you listen to … and then you have to wade through the ones where they put in the cinnamon and the nutmeg (blasphemy!). I just want the real old-fashioned cookies I used to have when I was growing up. Thank you, thank you. thank you!
Shash
This is the original Quaker oatmeal cookie recipe that appeared on boxes in the 1950s and 60s. These are easy drop cookies with a chewy center and crisp edges, made from simple pantry staples and quick to prepare.
🧾 Gather your ingredients: what you’ll need
Use old-fashioned rolled oats or quick-cooking oats, but avoid instant oatmeals. The classic version calls for shortening rather than butter — it produces the most authentic texture and flavor.
📖 Recipe
Quaker Oatmeal Cookies Recipe
Ingredients
- ¾ cup Crisco shortening (or your favorite shortening)
- 1 cup firmly packed brown sugar
- ½ cup granulated sugar
- 1 egg
- ¼ cup water
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 3 cups uncooked old-fashioned oats (or quick oats)
- 1 cup raisins (optional)
- 1 cup sweetened flaked coconut (optional)
- 1 cup pecans or walnuts (optional)
Instructions
- Line a baking sheet with parchment or a Silpat if desired; otherwise the sheet can be ungreased.
- Preheat the oven to 350°F (175°C).
- In a large bowl combine the flour, salt, and baking soda; set aside.
- Cream the shortening, brown sugar, and granulated sugar with the egg, water, and vanilla until light and fluffy, about 5 minutes. Scrape the bowl occasionally.
- Stir the dry mixture into the creamed mixture until combined.
- Stir in the oats and any optional mix-ins you choose.
- Drop by teaspoonfuls onto the prepared baking sheet.
- Bake at 350°F for 8–10 minutes. Do not overbake; the cookies are done when the centers lose their shiny appearance and edges are golden.
- Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely to avoid breakage.
Notes
*Optional ingredients are not included in the nutrition calculation.
Storage: Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Tips:
- Use rolled or quick oats; do not use instant oatmeal.
- Do not substitute butter or margarine for shortening if you want the classic texture.
- Watch for the center to turn from shiny to dull—this signals doneness.
Nutrition Facts
Carbohydrates: 12 g |
Fat: 4 g |
Protein: 1 g
Nutrition information is estimated. If you need precise values for medical reasons, verify with your own calculator. Percent Daily Values are based on a 2,000-calorie diet.
This recipe has been tested several times. Substituting ingredients or changing technique may alter results.
🔪 Step-by-step guide: instructions for success
- Cream shortening, brown sugar, sugar, egg, water, and vanilla until light and fluffy.
- Stir in the flour mixture (flour, salt, baking soda) until combined.
- Mix in the oats and any optional ingredients.
- Drop dough by teaspoonfuls onto the baking sheet and bake at 350°F for 8–10 minutes.
Marye’s Tips & Tricks
For chewy cookies, avoid overbaking. The edges should be golden while the centers remain soft, and they’ll finish setting as they cool.
If shipping cookies or sending them a long distance, adding raisins can help retain moisture during transit. For detailed shipping tips, refer to cookie-shipping guidance.
🥫 Leftover love: how to store Quaker oatmeal cookies baked and unbaked
Store baked cookies in an airtight container at room temperature for about a week, or freeze them for up to three months. Cookie dough can also be frozen—see freezing tips for best results.
👩🍳 Let’s answer those questions: FAQs
Yes. Substitute a gluten-free flour blend for the all-purpose flour and ensure all other ingredients are certified gluten-free.
No. This recipe requires rolled (old-fashioned) or quick oats; steel-cut oats are too coarse and will not give the right texture.
📖 Make it your own: yummy variations
My family often added mix-ins to vary the cookies. Popular options include:
- 1 cup sweetened flaked coconut
- 1 cup chopped pecans or walnuts
- 1 cup raisins (oatmeal raisin)
- 1 cup Craisins
- 1 cup chocolate chips
- 1 cup chopped dates
- 1 cup butterscotch chips
📚 More Southern comfort: related recipes you’ll love
These cookies pair well with warm drinks and other classic treats. Here are a few favorite cookie and bar recipes to try alongside them.
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Old fashioned Oh Henry Bars Recipe
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Brown Butter Pecan Pie Bars
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Peppermint Bark Brownies
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Copycat Cranberry Bliss Bars
📞 Wrapping it up: the last word
You’ve likely baked Quaker Oats’ cookie recipe yourself or enjoyed it from previous generations. First printed on Quaker Oats boxes in 1955, this cookie keeps a nostalgic place in many kitchens.
The aroma of these cookies baking brings back memories for many—winter days, warm kitchens, and simple comforts shared with family. Whether served with hot chocolate in winter or ice cream in summer, these cookies are a timeless treat worth making and sharing.