• 1 1/2 Cup(s) all-purpose flour
  • 1/2 Teaspoon(s) baking powder
  • 1/2 Teaspoon(s) baking soda
  • 1/2 Teaspoon(s) ground cinnamon
  • 1/4 Teaspoon(s) salt
  • 12 Tablespoon(s) (1-1/2 sticks) butter or margarine, softened
  • 3/4 Cup(s) firmly packed brown sugar
  • 1/3 Cup(s) granulated sugar
  • 1 1/2 Teaspoon(s) vanilla
  • 2 Tablespoon(s) milk
  • 1 large egg
  • 1 3/4 Cup(s) milk chocolate chips
  • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/2 Cup(s) raisins (optional)

Cooking Instructions

Heat oven to 375°F. In small bowl, combine flour, baking power, baking soda, cinnamon and salt; mix well. In large bowl, beat butter, sugars and vanilla with electric mixer until creamy. Beat in egg. Gradually beat in flour mixture and milk. Stir in chips, oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake 10 to 14 minutes or until edges are crisp but centers are still soft. Cool on baking sheets 2 minutes; remove to wire racks. Cool completely.


Milk Chocolate Oatmeal Cookies is rated 4.0 out of 5 by 1.
Rated 4 out of 5 by from Very runny dough I thought the dough was awfully thin. I did make changes: for a double batch I used 2 1/2 c flour and 2 1/2 c oats, and subbed unsweetened applesauce for half the butter. I did not add milk - the dough was already very thin. I added about 3/4c more oats and 1/2 c more flour. Also I only used one 11.5 oz. bag of chocolate chips - that was plenty. The cookies taste good but are not as hearty and "oaty" as I'd like.
Date published: 2017-05-27
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