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Quaker's Best Oatmeal Cookies
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Quaker Cooking
Servings: ABOUT 3 DOZEN
Prep Time: 0:0:0
Cooking Time: 0:0:0
Cookie | Dessert
INGREDIENTS:
    • 1 1/4 Cup(s) (2-1/2 sticks) margarine or butter, softened
    • 3/4 Cup(s) firmly packed brown sugar
    • 1/2 Cup(s) granulated sugar
    • 1 Egg(s)
    • 1 Teaspoon(s) vanilla
    • 1 1/2 Cup(s) all-purpose flour
    • 1 Teaspoon(s) Baking Soda
    • 1 Teaspoon(s) ground cinnamon
    • 1/2 Teaspoon(s) salt (optional)
    • 1/4 Teaspoon(s) ground nutmeg
    • 3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)

PREPARATION:

Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Serving Tips: BAR COOKIES: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.
24 BARS

VARIATIONS:

  • Stir in 1 cup raisins or chopped nuts.
  • Omit spices; stir in 1 cup semi-sweet chocolate chips, butterscotch chips or peanut butter-flavored chips.
COOK NOTE:

HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

Nourishing Conversation
Quaker's Best Oatmeal Cookies
Servings: ABOUT 3 DOZEN
Prep Time: 0:0:0
Cooking Time: 0:0:0
Ingredients
  • 1 1/4 Cup(s) (2-1/2 sticks) margarine or butter, softened
  • 3/4 Cup(s) firmly packed brown sugar
  • 1/2 Cup(s) granulated sugar
  • 1 Egg(s)
  • 1 Teaspoon(s) vanilla
  • 1 1/2 Cup(s) all-purpose flour
  • 1 Teaspoon(s) Baking Soda
  • 1 Teaspoon(s) ground cinnamon
  • 1/2 Teaspoon(s) salt (optional)
  • 1/4 Teaspoon(s) ground nutmeg
  • 3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)

Preparation

Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Serving Tips: BAR COOKIES: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.
24 BARS

VARIATIONS:

  • Stir in 1 cup raisins or chopped nuts.
  • Omit spices; stir in 1 cup semi-sweet chocolate chips, butterscotch chips or peanut butter-flavored chips.
© Quaker Oats Company, 2013