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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.


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


Famous Oatmeal Cookies is rated 4.5 out of 5 by 13.
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 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 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 THE BEST! Using Quaker Oats to make this recipe gave these cookies a real wholesome, delicious taste. My family loved them even my mother-n-law, and they were so easy to make.
Date published: 2018-01-24
Rated 1 out of 5 by from Prefer the Best Oatmeal Cookies Really not a fan of these. They "melted" during baking, so were very flat. The Quaker's Best Oatmeal cookies are leaps and bound better in every way!
Date published: 2018-02-13
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 Best ever Oatmeal Cookies I have made these cookies for 40 years and this recipe has and will be my favorite cookie recipe. I have tried other recipes but this one surpasses every other one I have tried to where I no longer try any new recipes. This is my go to recipe every time!
Date published: 2018-04-06
Rated 4 out of 5 by from Mine were flat The taste was good; but mine flattened out and were darker than I expected. Wondering if using organic butter has anything to do with it. Followed directions exactly as written - can't figure out why they weren't higher than pictures on website and so dark. I did the last batch in convection mode and they seemed to turn out better, but two of them were dark! Oven or cookie sheets the problem? Wish I could figure it out because they have such a good flavor.
Date published: 2018-07-17
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