Classic Quaker Oatmeal Raisin Cookies (Made With Real Butter!)

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There’s nothing quite like a classic oatmeal raisin cookie. Soft, chewy, and bursting with flavor, it’s a timeless treat enjoyed by people of all ages. This recipe takes the traditional oatmeal cookie and elevates it with the rich taste of real butter. It’s guaranteed to become a new favorite!

Ingredients:

ORIGINAL QUAKER OATMEAL RAISIN COOKIE RECIPE < Call Me PMc
ORIGINAL QUAKER OATMEAL RAISIN COOKIE RECIPE < Call Me PMc

1 cup (2 sticks) unsalted butter, softened

  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3 cups rolled oats (old-fashioned oats preferred)
  • 1 ½ cups raisins

  • Instructions:

    1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

    2. In a large bowl, cream together the softened butter and both sugars until light and fluffy. This will take a few minutes with an electric mixer.

    3. Beat in the eggs one at a time, then stir in the vanilla extract.

    4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

    5. Fold in the rolled oats and raisins with a rubber spatula.

    6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving a couple of inches of space between each cookie for spreading.

    7. Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.

    8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

    Nutrition Facts (per cookie):

    Calories: 230

  • Fat: 10g (saturated 6g)
  • Cholesterol: 35mg
  • Sodium: 80mg
  • Carbohydrates: 35g (fiber 2g, sugars 15g)
  • Protein: 2g

  • Please note: This is an approximate nutritional value based on a standard serving size. Actual values may vary depending on the specific ingredients used.

    Conclusion:

    These oatmeal cookies are a delicious and satisfying treat that’s perfect for sharing with friends and family. They’re easy to make and require minimal ingredients, making them a great option for beginner bakers. The use of butter adds a richness that sets them apart from other oatmeal cookie recipes. So next time you’re craving a sweet snack, give this recipe a try!

    Frequently Asked Questions:

    1. Can I use quick oats instead of rolled oats?

    While you can technically substitute quick oats for rolled oats, the texture of the cookies will be slightly different. Quick oats will result in a softer cookie with less chew.

    2. Can I add other mix-ins to this recipe?

    Absolutely! Chopped nuts, chocolate chips, dried cranberries, or even shredded coconut would all be delicious additions. Feel free to experiment and find your favorite combination.

    3. How can I make these cookies softer?

    For a softer cookie, reduce the baking time by a minute or two. Additionally, letting the dough chill in the refrigerator for at least 30 minutes before baking can also contribute to a softer texture.

    4. How can I make these cookies chewier?

    For chewier cookies, bake them for the full 12 minutes or even a minute or two longer. Using brown sugar instead of white sugar will also contribute to a chewier texture.

    5. Can I freeze the cookie dough?

    Yes, you can freeze the cookie dough for up to 3 months. Simply scoop the dough onto a baking sheet and freeze for a couple of hours until solid. Then transfer the frozen dough balls to a freezer-safe container. To bake frozen cookies, preheat your oven to 375°F (190°C) and bake for an additional minute or two, or until golden brown.