Oatmeal Cookies (Quaker Oats)
This is my favorite oatmeal cookie recipe. It comes from Quaker Oats and has more oats than any other recipe I have tried.
This is my favorite oatmeal cookie recipe. It comes from Quaker Oats and has more oats than any other recipe I have tried.
- Carbohydrate 61.0800906397767 g
- Cholesterol 73.2988750090892 mg
- Fat 42.0594468914239 g
- Fiber 4.23562514478079 g
- Protein 9.34232187696903 g
- Saturated Fat 17.1903734440716 g
- Serving Size 1 1 Serving (135g)
- Sodium 307.414375252847 mg
- Sugar 56.8444654949959 g
- Trans Fat 3.00625250077786 g
- Calories 649 calories
Step-by-step
- Heat oven to 350 degrees F. In a large bowl, beat the brown sugar, shortening, and granulated sugar until creamy. Add egg, water, and vanilla; beat well. Add combined oats, flour, salt, and baking soda; mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 11 to 13 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.
My Grandma's Secret: The Perfect Oatmeal Cookie
The aroma of warm oatmeal cookies baking in the oven is one of my fondest childhood memories. Grandma's kitchen was always filled with the comforting scent of cinnamon, brown sugar, and those perfectly chewy, golden-brown treats. It wasn't just the taste; it was the feeling of warmth and love that accompanied each bite. These weren't just cookies; they were little pieces of happiness, carefully crafted with love and a dash of Grandma's secret ingredient (which, sadly, remains a mystery to this day!).
Over the years, I've tried countless oatmeal cookie recipes, searching for that perfect balance of chewy texture and irresistible flavor. Some were too dry, others too crumbly, and a few even tasted suspiciously like cardboard. But none ever quite captured the magic of Grandma's cookies. That is, until I discovered this recipe. This recipe, passed down from a friend, is remarkably similar to my Grandma's, though I’ve made a few adjustments to perfect the chewy texture that I've always loved.
The key to a truly exceptional oatmeal cookie lies in the ingredients. Using good quality oats is paramount. I prefer using old-fashioned rolled oats for their hearty texture and ability to absorb moisture without becoming mushy. The recipe also calls for a combination of brown and granulated sugar, which contributes to the perfect balance of sweetness and moisture. And let's not forget the walnuts – they add a delightful crunch and richness that elevates the cookie to another level.
The process is straightforward, even for beginner bakers. The recipe provides clear instructions, making it easy to follow. Remember to be sure to cream together the sugars and shortening until they are light and fluffy; this step is crucial for creating a tender crumb. Don't overmix the dough once the dry ingredients are added – a slightly lumpy batter is perfectly fine. And finally, resist the urge to overbake the cookies. They should be golden brown around the edges, but still slightly soft in the center.
These cookies are incredibly versatile. They are delicious served warm with a glass of cold milk, perfect for packing in lunchboxes, or even as a delightful treat for afternoon tea. I often add a sprinkle of cinnamon or a few chocolate chips to the batter, just to change things up a bit, adding a touch of my own personal flair. The possibilities are endless.
More than just a recipe, this is a tradition, a memory, a taste of home. Each cookie is a tiny piece of my childhood, a comforting reminder of simpler times and the unwavering love of my grandma. And now, I get to share that same warmth and happiness with my own family and friends, carrying on the legacy of Grandma's perfectly chewy, irresistibly delicious oatmeal cookies.
I hope you enjoy them as much as I do. Let me know in the comments how yours turn out! Happy baking!
Ingredients you will need:
- 1 large egg
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1 cup firmly packed brown sugar
- 3 cups rolled oats
- 3/4 cup chopped walnuts
- 3/4 cup vegetable shortening
