Reblogged from 2016:
These cookies are a favorite in our house. I use the recipe for Quaker’s Best Oatmeal Cookies from Quaker Oats.com just like my mother used to make them off the back of the oatmeal box. I almost never bake but when I do I want a recipe I know that will turn out each and every time.
I love that I can customize these cookies for each child. My daughter prefers them plain. My son wants his with milk chocolate chips. I prefer mine with Craisins and white chocolate chips. For Christmas this year we added a white chocolate drizzle to the cookies.
Whatever you add these are easy and delicious!
Quaker Old-Fashioned Oatmeal Cookies
- 3 Cup(s) Quaker® Oats (quick or old-fashioned, uncooked)
- 1/4 Teaspoon(s) ground nutmeg
- 1/2 Teaspoon(s) salt (optional)
- 1 Teaspoon(s) ground cinnamon
- 1 Teaspoon(s) Baking Soda
- 1 1/2 Cup(s) all-purpose flour
- 1 Teaspoon(s) vanilla
- 1 Egg(s)
- 1/2 Cup(s) granulated sugar
- 3/4 Cup(s) firmly packed brown sugar
- 1 1/4 Cup(s) (2-1/2 sticks) margarine or butter, softened
- Mix-ins: chocolate chips, raisins, Craisins, white chocolate chips (if desired)
- 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. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
- Note: We melted white chocolate discs in the microwave and then drizzled it over the cooled cookies to add a bit of color to the cookies.