Today we’ll show you how we make our Easy Homemade Quaker Oats Oatmeal Cookies. No, we are not affiliated with Quaker, but quaker quick oats always seem to be on our grocery list whiteboard because that is the brand that we usually buy and we are always quick to run out! Stupid silly pun intended. 🙂 We use them in our healthy toddler oatmeal cookies. We use them in our homemade granola. And today we’ll you how to make oatmeal cookies from scratch (using quick oats).
What are quick oats?
I must admit, I had no idea what a quick oat was until I looked it up. I only knew that at the store you see regular Quaker Oats and also Quaker Quick Oats and that more often than not we buy the quick oats. We’ve tried both in our recipes and the quick oats have seemed to produce more pleasing results in most instances. So finally I figured I’d search (google it!) and see if I could figure out the difference.
It turns out the answer is as simple as you can get. The quick oats and the regular oats are essentially the exact same thing only the quick oats are sliced thinner so that they will cook faster. Oh! That makes sense! That Quaker Oats website even says, “Just because you don’t have time for a relaxing breakfast doesn’t mean you don’t deserve the tasty benefits of Quaker Oats”. Well, in 3 kid household time is definitely at a premium. And “relaxing” is definitely not a word that often describes meal prep and meal time. So we’ll take any time savers we can get. And if you’re looking to make quick and easy oatmeal cookies or quick and easy anything, then you may find that the quick oats are the right choice over regular oats. At the end of the day it’s about what works best and produces the best result for you. Quaker Quick Oats have been working well for us so we don’t mind giving them a proper shout out!
Oatmeal Cookies from Scratch
For us making cookies from scratch just means you don’t start with a box mix store-bought dough. And we like this because it makes it easier to know exactly what ingredients you are putting into your recipe. We don’t always start from scratch…our Heath Bar Cake, for example, uses a box mix, but generally speaking we bake from scratch when we can. Sometimes it might make sense to start with a box mix when you start out, but as you become more comfortable with the recipe you can start baking from scratch and take full control of the ingredients.
What makes a good Oatmeal Cookie
This will of course be different for everyone, but here are a few things to consider:
Raisins or no raisins? Personally, I’m a purist so usually that means no raisins in my oatmeal cookies. They’re perfect just the way they are! But oatmeal raisin cookies are very popular so we won’t fault you too much if you choose to add raisins to your cookies. If you want you can even get crazy and make oatmeal cookies with raisins and chocolate chips. It just comes down to personal preference!
Soft or Crispy? Do you like your cookies soft or crispy? You’ll find people on both sides of this debate. I think we land right in the chewy middle! Which is to say we love it when a cookie has a soft and chewy center, but is crispy and crunchy around the edges. That’s just what we like. But you’ll find people are fanatically about what they like and that many even become obsessed with the science behind the perfect cookie! Get as carried away as you like! They’re your cookies, make them the way you like them.
Health and Dietary Considerations: For many the other decisions are just going to revolve around their personal health choices and dietary concerns. Luckily in today’s connected world there are always lots of options just a few key strokes away such as these Gluten-free Vegan Oatmeal Raisin Cookies from Epicurious.
Our Quaker Oatmeal Cookies with Quick Oats
Like everyone we are looking for a recipe that tastes great, but is also relatively quick and easy to execute. So when we first started making these Oatmeal Cookies we found a great Oatmeal Raisin Cookie recipe from one of our favorite go to cookbooks, Moosewood Restaurant New Classics, and adapted from there. As we’ve mentioned before we are a suckers for all things Moosewood and whenever ever we are visiting family in New York we always try to make it by their restaurant in Ithaca if we can. Check them out if you ever get the chance. Your stomach and taste buds will thank you.
On to the recipe:
- 1 c . butter , room temperature
- 1 c . brown sugar
- ½ c . sugar
- 2 eggs
- 2 tsp . vanilla
- 2 ½ c . quick oats
- 1 c . whole wheat flour
- 1 c . oat bran
- 2 tsp . cinnamon
- 1 tsp . baking powder
- 1 tsp . soda
- ½ tsp . salt
- Preheat oven to 350.
- Cream sugars and butter in a large bowl.
- Mix in vanilla and egg.
- In a seperate bowl, mix together all other ingredients (oats through salt).
- Add about one third at a time of dry ingredients to butter and sugar mixture until all combined.
- Using a heaping tablespoon drop cookie dough onto cookie sheets.
- Cook for 12-15 minutes.
- Let cool for 1-2 minutes on pan before moving to cooling rack.
- Makes 36-40 cookies.