Ultimate Quaker Oatmeal Cookie Recipe
A heavily tested, bakery-quality version of the nostalgic classic featuring crispy edges and a melt-in-your-mouth chewy center.
Equipment
- Stand Mixer or Hand Mixer
- Baking Sheets
- Parchment Paper
- Cookie Scoop
Ingredients
Dry Ingredients
- 180 grams all-purpose flour spooned and leveled
- 150 grams Old-Fashioned Rolled Oats Quaker brand recommended
- 1 tsp baking soda
- 0.5 tsp kosher salt
- 1 tsp ground cinnamon
Wet Ingredients
- 1 cup unsalted butter at room temperature (65°F)
- 1 cup dark brown sugar packed
- 0.5 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 tsp pure vanilla extract
Instructions
- Phase 1: Prep Work. Preheat your oven to 350°F (175°C). Line two large, heavy-bottomed baking sheets with parchment paper. (Optional: Toast raw oats on a baking sheet for 5-7 minutes beforehand to amplify the nutty flavor).
- Phase 2: Mixing the Dough. In a stand mixer, combine the room-temperature butter, dark brown sugar, and granulated sugar. Beat on medium-high speed for 3 minutes until pale and fluffy. Scrape down the bowl, then add the egg, extra egg yolk, and vanilla extract. Beat for 1 minute until incorporated.
- Turn mixer to the lowest speed. Gradually add flour, baking soda, salt, and cinnamon. Mix only until a few streaks of flour remain. Fold in the oats (and any desired mix-ins) by hand using a spatula.
- Phase 3: Baking to Perfection. Using a large cookie scoop (about 3 tablespoons), drop dough onto prepared baking sheets leaving 2 inches of space between each. Bake for 10 to 12 minutes until edges are golden brown but centers are slightly pale.
- Leave cookies on the hot baking sheet for exactly 5 minutes after removing from the oven, then transfer to a wire rack to cool completely.
Notes
Expert Tip: Hydrate the dough by letting it sit covered in the refrigerator for 30-60 minutes before baking to deepen caramel notes and prevent spreading.