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  • 3/4 Cup(s) firmly packed brown sugar
  • 3/4 Cup(s) trans-fat free vegetable shortening
  • 1/2 Cup(s) granulated sugar
  • 1/4 Cup(s) Water
  • 1 Teaspoon(s) vanilla
  • 3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1 Cup(s) all-purpose flour
  • 1 Teaspoon(s) salt (optional)
  • 1/2 Teaspoon(s) Baking Soda
  • 1 Egg(s)

Cooking Instructions

Heat oven to 375°F. In large bowl, beat brown sugar, shortening and granulated sugar on medium speed of electric mixer until creamy. Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake 9 to 11 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.

Serving Tips: Add 1 cup of any one or a combination of any of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or shredded coconut.
Large Cookies: Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 15 to 17 minutes.
About 2-1/2 Dozen Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. Makes about 2 1/2 dozen bar cookies.

COOK NOTE:

High Altitude Adjustment: Increase flour to 1-1/4 cups and bake as directed.


RATINGS & REVIEWS


Famous Oatmeal Cookies is rated 4.8 out of 5 by 6.
Rated 5 out of 5 by from Long time favorite! I have been making this recipe for over over 40 years and everyone loves them. I always make a double batch. My only issue is that the first batch in the oven spreads out nicely but I can't get subsequent batches to do the same. My daughter-in-law have tried every trick in the book for this and can't figure it out. Anyone have a trick? Other than that minor baking issue, we LOVE THESE COOKIES!
Date published: 2016-12-24
Rated 5 out of 5 by from Husband loves it, I love it! I made these with optional salt and threw in two handfuls of semi-sweet chocolate chips. Also, didn't have light brown sugar but used the brown. My husband loves these, which is a bonus for me. Because usually he is super picky when I make cookies, which are typically "too sweet" for him. I think the salt balances out the sweetness. Oh, and normally I don't necessarily love cookies that he likes, because of the blandness. But these, are spot on. Definitely recommend.
Date published: 2017-02-09
Rated 5 out of 5 by from Family Favorite! Cherished recipe for more than 40 years! Add chocolate chips, raisins, butterscotch chips!
Date published: 2017-01-26
Rated 5 out of 5 by from Been making these forever, but ... I have been making these since I was thirteen (that was like 1979!) There used to be an egg that you would put in with the water and vanilla that seems to be missing from this recipe. It used to read "Beat shortening, sugars, egg, water and vanilla .." in the recipe on the back of the box -- I was bereft when the recipe changed to another cookie recipe with spices and whatnot. These are the best oatmeal cookies ever - simple, delicious, and the perfect amount of sweetness and heartiness.
Date published: 2017-11-06
Rated 5 out of 5 by from Been Making these cookies for 40 years Sometimes I add penut butter or butterscotch chips. Or raisins, nuts or dried cranberries. Sometimes I mixed 2 or 3 items but I adjust quantity. Always add 1 cup but 2 items -1/2 cup each, 3 a 1/3 cup. But no matter what I do - plain or dressed up they are great
Date published: 2017-09-08
Rated 4 out of 5 by from Cookies I had to add an extra cup of flour because the consistency was way too liquidy. Turned out OK after that. I think less sugar would be better. Rather sweet.
Date published: 2017-08-24
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