Quaker Oats Oatmeal Raisin Cookie Recipe
Enjoy crispy edges and chewy centers with these classic Quaker Oats Oatmeal Raisin Cookie Recipe. Raisins are studded throughout, making them a hit on any holiday cookie tray.
This beloved recipe is featured on Quaker Oats boxes and has been a family favorite across America for years. Make them to enjoy the comfort of simple things.
“These cookies have crispy edges, chewy centers, and raisins throughout.”
But my previous easy Best Gluten Free Cookies with a few ingredients is also very delicious.
Ingredients for Quaker Oats Oatmeal Raisin Cookie Recipe
- 4 tbsp margarine, softened
- 2 tbsp heat-stable sugar substitute (equal to 3 tbsp sugar)
- 1/4 cup egg substitute or 2 egg whites, lightly beaten
- 3/4 cup unsweetened applesauce
- 1/4 cup frozen unsweetened apple juice concentrate (thawed)
- 1 tsp vanilla
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt (optional)
- 1-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
- 1/3 cup raisins, chopped
Cooking Instructions for Quaker Oats Oatmeal Raisin Cookie Recipe
Preheat Oven:
- Heat oven to 350°F.
Prepare Cookie Sheet:
- Lightly spray cookie sheet with cooking spray.
Mix Wet Ingredients:
- In a large bowl, beat margarine and sweetener or sugar until creamy.
- Add egg substitute; beat well.
- Add applesauce, apple juice concentrate, and vanilla; beat well.
Combine Dry Ingredients:
- In a separate bowl, combine flour, baking soda, cinnamon, and salt; mix well.
Combine All Ingredients:
- Add the dry mixture to the wet mixture; mix well.
- Stir in oats and raisins until evenly combined.
Drop Dough:
- Drop dough by rounded teaspoonfuls onto cookie sheets.
Bake Cookies:
- Bake for 15 to 17 minutes or until firm to the touch and light golden brown.
Cool Cookies:
- Cool cookies on the cookie sheet for 1 minute.
- Remove to a wire rack and cool completely.
Store Cookies:
- Store in an airtight container.
Cookie Recipe Tips Quaker Oats Oatmeal Raisin Cookie Recipe
- Baking Surface: Always bake cookies on a Silpat silicone mat on a half sheet pan.
- Portioning Dough: Use a 1/3-cup spring-release scoop to make uniform balls of cookie dough. Place them on the silicone mat without flattening.
- Baking Time: Bake at 350°F for 12 to 14 minutes, adjusting time for desired crunchiness or chewiness.
- Doneness Indicator: Cookies are done when the tops change from shiny to matte. Check the edges for your preferred level of browning and crispness.
- Avoid Overbaking: Remove cookies just as they set; they will continue to bake and set for a couple of minutes after removal from the oven.
Frequently Asked Questions
How to Store These Chewy Oatmeal Cookies?
- Store in an airtight container at room temperature for up to 5 days or in the fridge for longer.
Can I Freeze These Cookies:
- Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight or on the counter for a few hours.
What to Pair This Delicious Cookie With?
- Pumpkin spice cold brew, iced matcha latte, blended iced caramel coffee, vanilla sweet cream cold brew, hot vanilla latte, or hot white chocolate mocha.
Difference Between Old-Fashioned Oats and Quick Oats?
- Old-fashioned oats result in chewier cookies with more body.
- Quick oats make slightly thicker cookies by absorbing more moisture. Adjust based on your preference or mix both for the desired texture.
Are Quaker Oats Oatmeal Raisin Cookie Recipe healthy?
Oatmeal raisin cookies can be considered healthier than some other cookie options because they contain whole-grain oats and raisins, which are good sources of fiber and can help keep you full longer. However, they still contain significant amounts of butter and sugar, so they should be enjoyed in moderation as a treat rather than a regular snack.
Why do my Quaker Oats Oatmeal Raisin Cookie Recipe get hard?
Oatmeal raisin cookies can become hard if you overmix the dough, which develops the gluten in the flour and results in tough cookies. To avoid this, mix in the dry ingredients using a wooden spoon if the recipe doesn’t call for an electric mixer.
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Happy Baking
Original Quaker Oats Oatmeal Raisin Cookie Recipe
Ingredients
- 4 tbsp margarine softened
- 2 tbsp heat-stable sugar substitute equal to 3 tbsp sugar
- ¼ cup egg substitute or 2 egg whites lightly beaten
- ¾ cup unsweetened applesauce
- ¼ cup frozen unsweetened apple juice concentrate thawed
- 1 tsp vanilla
- 1 cup all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt optional
- 1-1/2 cups Quaker® Oats quick or old fashioned, uncooked
- ⅓ cup raisins chopped
Instructions
Preheat Oven:
- Heat oven to 350°F.
Prepare Cookie Sheet:
- Lightly spray cookie sheet with cooking spray.
Mix Wet Ingredients:
- In a large bowl, beat margarine and sweetener or sugar until creamy.
Add egg substitute; beat well.
- Add applesauce, apple juice concentrate, and vanilla; beat well.
Combine Dry Ingredients:
- In a separate bowl, combine flour, baking soda, cinnamon, and salt; mix well.
- Combine All Ingredients:
Add the dry mixture to the wet mixture; mix well.
- Stir in oats and raisins until evenly combined.
Drop Dough:
- Drop dough by rounded teaspoonfuls onto cookie sheets.
Bake Cookies:
- Bake for 15 to 17 minutes or until firm to the touch and light golden brown.
Cool Cookies:
- Cool cookies on the cookie sheet for 1 minute.
- Remove to a wire rack and cool completely.
Store Cookies:
- Store in an airtight container.
Notes
- Baking Surface: Always bake cookies on a Silpat silicone mat on a half sheet pan.
- Portioning Dough: Use a 1/3-cup spring-release scoop to make uniform balls of cookie dough. Place them on the silicone mat without flattening.
- Baking Time: Bake at 350°F for 12 to 14 minutes, adjusting time for desired crunchiness or chewiness.
- Doneness Indicator: Cookies are done when the tops change from shiny to matte. Check the edges for your preferred level of browning and crispness.
- Avoid Overbaking: Remove cookies just as they set; they will continue to bake and set for a couple of minutes after removal from the oven.
