I haven’t made oatmeal cookies in over a year. Probably more like two years or more. I’m not sure why exactly. I’m trying to get back into the habit of baking at home more often.

Recently I decided to make a batch of oatmeal cookies as I had a giant bag of quick oats to use up. We had picked up the bag for 99 cents on one of our trips to the Mennonite grocery outlet.

I’m not a  big fan of oatmeal cookies other than the ones I make. I like a real simple oatmeal cookie.  Most store bought oatmeal cookies have raisins and cinnamon and other grossness in them — sometimes they even have nuts…shudder. I end up modifying the recipe I use and leaving out the raisins, half the sugar, the cinnamon/nutmeg AND the Vanilla. But I do add in chocolate chips.

What can I say — I can be a picky eater. These cookies are actually really good.oatmeal

I use the Quaker Oats Recipe for Quaker’s Best Oatmeal Cookies

(below is the unmodified version)

  • 1-1/4  cups (2-1/2 sticks) margarine or butter, softened
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 1  egg
  • 1  teaspoon vanilla
  • 1-1/2  cups all-purpose flour
  • 1  teaspoon baking soda
  • 1  teaspoon ground cinnamon
  • 1/2  teaspoon salt (optional)
  • 1/4  teaspoon ground nutmeg
  • 3  cups Quaker® Oats (quick or old fashioned, uncooked)


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.

You may notice that the cookies on the photo are LOADED with chocolate chips. This was a mistake. I had half a big bag of chocolate chips to use up so I just dumped them in — big mistake. I didn’t realize quite how big the bag was. Still good but the cookies were mostly chocolate chips with a little oatmeal holding them together.

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