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Oatmeal Cookies

I've got a whole container of Quaker Rolled Oats and am craving oatmeal cookies! What is your go to oatmeal-based cookies?

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  1. Best oatmeal cookies ever, best chocolate chip cookies ever:

    Gross Anatomy Cookies (long story behind that name)

    2 sticks butter
    2 eggs
    1 c brown sugar
    1 c white sugar
    1 t vanilla
    1.5 c flour
    1 t salt
    1 t baking soda
    1 c wheat germ (I've used oat bran successfully when I've been out of wheat germ)
    2 c oats
    chocolate chips, to taste

    Cream sugars and butter. Combine the rest of the ingredients, spoon onto a greased cookie sheet, and bake in a 350 degree oven for approximately 10 minutes. They'll look somewhat underbaked when they come out of the oven. That's fine. Let them sit for a few minutes on the baking sheet to firm up a bit, then transfer to a cooling rack.

    They're delightfully chewy, tender, substantial (all those oats and wheat germ), sweet, and salty. Seriously, seriously good.

    You could certainly add in raisins or cranberries for the chocolate chips, but I've never bothered. I love the recipe as written too much.

    4 Replies
    1. re: modthyrth

      Are you the one who posted this recipe here on CH originally? I've tried this recipe a couple of times, and I liked the cookies a lot. The wheat germ is a nice touch, gives it a nice taste. My only problem was that the last time I cooked these, they were too soft. It probably had more to do with my oven than the recipe. Frankly the only reason I haven't attempted these again is because I ran out of wheat germ.

      I prefer an oatmeal cookie which is crispy around the edges, but soft and chewy in the center. In the span of one week I made the exact same oatmeal chocolate chip cookie recipe in my own oven and then in the convection oven at my parents' house. They two batches came out completely different. The batch in the convection oven were thick and crunchy, as opposed to chewy and crisp. I tried to play around with turning off the "convection", and varying the temperature and baking time. No matter what, I couldn't replicate what I'd done in my own kitchen. So I've come to conclude that one's oven is one of the greatest variables in determining the outcome of your cookie.

      Here's the recipe that I've been battling with, which is very heavy on the nuts:
      *Note that I usually leave out the spices and orange rind when I'm adding chocolate chips. But you could try it, it's certainly an interesting change.

      And the perennial favorite (but less nutty) is the recipe on the Quaker container top:
      This is another one which varies greatly from oven to oven. But usually they're very rewarding.

      I guess I should have opened with a disclaimer, because I only really care about chocolate chip versions of the oatmeal cookie. I don't dislike raisins or cranberries, but I can never pass up an opportunity to have chocolate.

      1. re: Agent Orange

        Yep, that was me. I'd forgotten that I'd posted it here before. And I'd agree--the oven you're working in is a huge variable. The original recipe instructs to bake for 8-10 minutes, but I need 11 in my POS cheap oven. It's worth fiddling around and finding the magic combination, though!

        1. re: modthyrth

          I've gotten a new oven, and that's probably why my latest attempt at your recipe didn't turn out as well. But the first couple of times I tried it, the results were very good; great taste and the right texture. I'd actually kind of forgotten about these, so wheat germ is going on my shopping list.

      2. re: modthyrth

        thank you for posting this recipe. i had all ingredients on hand, so i made them yesterday and sent them to work with my husband today. everyone loved them! (i just checked - as of 10 am they were all gone) i like the addition of wheat germ - i added 1 1/2 cups of chocolate chips - it turned out to be a good amount. a keeper for sure.

      3. To the top of the container! Seriously, I make the recipe on the underside of the lid to the Quaker Oats box. It is excellent, very oat-y, not overly sweet, cooks up nicely. We just finished off a batch - quickly - this weekend.

        3 Replies
            1. re: Ruth Lafler

              Me four! With walnuts and chocolate chips. Yum! I actually have some dough balls of this in my freezer now. You don't even have to bake em - delicious!!

        1. I like Martha's Iced Oatmeal Applesauce Cookies, with or without the icing. They are super moist. http://www.marthastewart.com/recipe/i...

          1 Reply
          1. re: rlong86

            I've made that recipe a bunch of times, but with crasins instead of the raisins.

            I also LOVE the recipe from the top of the oatmeal container.

          2. Joy of Cooking's recipe is, to me, the best EVER.

            1. My favorite oatmeal cookie is the one from the top of the Quaker oatmeal box, and I have tried lots of recipes. Sometimes I substitute choclate covered raisins for the raisins or the chocolate chips. My family loves these oatmeal cookies the best!

              1. Oatmeal Crispies--the original recipe came from Quaker, I believe. It is the same as Gross Anatomy cookies, but no wheat germ and 3 cups of oats. I add a pinch of cinnamon and about 3/4 tsp fresh grated nutmeg, plus about 3/4 c chopped pecans for a nice, nutty addition.

                Also, the dough is frozen in 1 1/2" rolls, to be used as needed. Cut thinly at about 3/8", they make a nice crisp cookie which doesn't spread much. Cut at 1/2", they are crispy on the outside, chewy in the middle. You can make the roll thicker for bigger cookies.

                Bake at 350 about 10-12 minutes, till just lightly browned. Cool on wire rack and pack in air-tight container.

                Frozen dough can be stored about a month or two for best results. Easy to pull out and bake in a few minutes. (most drop cookie dough can be frozen in rolls like this--they are then called 'refrigerator cookies')

                1 Reply
                1. re: toodie jane

                  I agree! That's a pretty damned perfect recipe.

                  I use the pinch of cinnamon too. And I brown the butter and toast the oats. We like 'em with golden raisins. Occasionally, I throw in a handful or two of Heath pieces. Real Heath bars are much better than the commercial pieces without the chocolate. And to get them into manageable sized pieces I freeze a candy bar and then give the frozen, brittle bar (still in it's wrapper) a smart smack on the countertop.

                  Sometimes I replace about a quarter of the oats with granola. And sometimes I put in some espresso powder or use Kahlua instead of vanilla.

                2. If you want chewy cookies, follow the canister recipe. If you like, or don't mind, crispy and flatter cookies, melt the butter. This is my preference and it's easier, IMO. I us white whole wheat flour instead of regular, and vary the add-ins: nuts, dried fruit, chips. If you want ot use maple syrup, swap in 3/4 cup syrup for every cup of sugar. Baking them on parchment eliminates the chance of cookies breaking when removed from the baking sheet.

                  2 Replies
                  1. re: greygarious

                    I've found that if you use regular oatmeal you will get flatter cookies, while old-fashioned yields higher ones.
                    Recently made oatmeal cookies and added butterscotch morsels (found an old Nestles recipe in my files and DH loves butterscotch) they were quite the hit with everyone.

                    1. re: coll

                      My Mom used to make them with butterscotch morsels. Even my Dad, who wasn't a big sweet eater, loved them. He used to raid the cookie jar, so we kids could sneak an extra one now and then, knowing Dad would get blamed. : = )

                      Now, DW is also a convert.

                      I also like them with mini morsels and raisins or dried cranberries.

                  2. If you want to have an awesome addition to your oatmeal cookies besides adding cinnamon, add pure maple syrup to the dough. I add 1/2 cup to a dough that makes 45 three inch cookies and adjust the flour so the dough keeps the same consistency.

                    1. I like using Fat Raisins (golden raisins poached in wine, rum, sugar, water), a recipe from Sherry Yard's book. Raisins stay moist, not chewy & hard. Am now curious to try them in the on/under-the-lid recipe.

                      1. Well, I made refrigerator cookies from the underside of the Quaker Oats lid but melted the butter since we like the texture. I still have half of a bar in the fridge for a quick sweet treat.
                        I had raisins in the pantry already and wanted something homey. Now, I have to play more. I'm going to continue pretending that these cookies are good for my cholesterol - the real reason for the container of oatmeal.

                        1 Reply
                        1. re: TampaAurora

                          I've never melted the butter, but I can tell you the cookies work fine w/ only 1/2 the butter (1 stick). That saves me some fat grams that I then exchange for chocolate chips.

                        2. My mom's recipe - these are pretty incredible. Soaking the raisins makes them soft & flavorful, sooooo good.

                          Oatmeal Raisin Cookies

                          3 eggs, well beaten
                          1 cup raisins
                          1 tsp vanilla extract
                          1 cup butter
                          1 cup brown sugar
                          1 cup white sugar
                          2 ½ cups flour
                          1 tsp salt
                          1 tsp cinnamon
                          2 tsp baking soda
                          2 cups oatmeal
                          ¾ cup chopped nuts

                          Combine eggs, raisins, and vanilla and let stand 1 hour, covered in plastic wrap. Cream together butter and sugars. Add flour, salt, cinnamon, and soda to sugar mixture. Mix well. Blend in egg-raisin mixture, oatmeal, and nuts. Dough will be stiff. Drop by heaping teaspoons onto ungreased baking sheet. Bake at 350º for 10-12 min or until lightly browned.

                          1. Anyone interested in my Grandmother's version that's really soft and made with molasses?
                            Molasses is the dominant flavor, btw.

                            4 Replies
                            1. re: shallots

                              Yes, please!

                              I think molasses is a much underrated ingredient. It used to be quite ordinary in my grandmother's day (back in the 20s and 30s) and went out of favor. But it's time has come again!

                              1. re: shallots

                                My husband's favorite cookies are molassass cookies. His second favorite are oatmeal. I'd love to see the recipe and treat him!

                                1. re: shallots

                                  375 oven
                                  beat :
                                  1/2 c shortening
                                  1 1/2 c sugar
                                  1/2 c molasses
                                  Add :
                                  3 eggs
                                  sift together:
                                  1 1/4c flour
                                  1 tsp salt
                                  1 tsp cinnamon
                                  1 tsp baking soda
                                  ................................add to the mix
                                  2 c rolled oats
                                  1 1/2 c raisins.

                                  Drop on a greased baking sheet (now I use an Exopat and love it)
                                  bake 8-10 minutes.

                                  Size of the cookie, your choice. It makes a spready cookie.

                                  Yield is supposed to be 6 dozen, I've never gotten that many and Mr. Shallots loves them when they are five inches across.

                                  (I love these cookies)

                                  1. re: shallots

                                    I tried this recipe and somehow they didn't work for me. Spread all over the cookie sheet and never cooked up right. However, I LOVED the flavor of molasses and oatmeal together. If I could find a great molasses/oatmeal cookie recipe, I think this would be it for me!

                                2. Los Angeles Times just posted a recipe for Oatmeal raisin. Has wheat germ, slimilar to the 1st post.


                                  1. CHOCOLATE OATMEAL RAISIN COOKIES

                                    1 cup (2 sticks) butter or margarine, softened
                                    1-1/2 cups granulated sugar
                                    1 cup packed light brown sugar
                                    2 eggs
                                    2 teaspoons vanilla extract
                                    1 1/2 cups all-purpose flour
                                    1/2 cup unsweetened cocoa powder
                                    1 teaspoon baking soda
                                    1/2 teaspoon salt
                                    3 cups quick-cooking rolled oats
                                    1 cup raisins

                                    Heat oven to 350°F.

                                    Beat butter, granulated sugar and brown sugar in large bowl until light and fluffy; blend in eggs and vanilla. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, mixing well. Stir in oats and raisins. (Batter will be stiff.) Drop by rounded tablespoonfuls onto ungreased cookie sheet.

                                    Bake 11 to 12 minutes or until set; cookies will be slightly moist in center. Do not overbake. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.

                                    1. These are my fave:

                                      2 sticks butter
                                      7 oz white sugar
                                      7 oz brown sugar
                                      2 eggs
                                      1 tsp vanilla
                                      2 cups oats
                                      5 2/3 oz flour
                                      1/2 c wheat germ
                                      1 tsp baking soda
                                      1 tsp baking powder
                                      1/2 tsp cinnamon
                                      1/2 tsp salt
                                      1 cup raisins

                                      350 oven
                                      sift together flour, baking soda, baking powder, salt, oats, cinnamon, and wheat germ.
                                      soak raisins in vanilla and one slightly beaten egg.
                                      cream together butter with brown and white sugars. beat in one egg.
                                      mix in dry ingredients til just combined.
                                      fold in raisins.
                                      i hold in the fridge for half an hour or so to firm.
                                      place golf ball sized cookies on parchment lined baking sheet, and bake 10-15 minutes. i remove before totally done, then let solidify a minute on the sheet then remove the parchment paper (with cookies on it) to a counter top to cool. i don't disturb the cookies for a good half hour.

                                      1. There's a really yummy epicurious recipe for something called Diane's Five Spice Oatmeal Raisin cookies (or something approximating that). I love it, although I usually cut back on the sugar as I find them too sweet. IIRC, the 5 spices are cumin, chili powder, cinnamon, and, and, can't remember. Anyway, in other words, they're kind of non-traditional spices, but I love the taste of them.

                                        5 Replies
                                        1. re: Smokey

                                          I made oakmeal and raisin cookies this weekend, I baked them for 9 mins at 350 degree, daugh in the center was a little undercooked, they came out chewy, just like I wanted, but they are so soft that break easily. How do I improve so cookies can be chewy but not too soft?

                                          1. re: ijeny

                                            do you refrigerate the dough at all first? you might try doing that, and then adding a minute or two to your cook time, but check after one minute.

                                            1. re: Emme

                                              When you refrig your dough--typically how long are you doing that? Same for Choco Chip, maybe? And last, then when you are ready to bake after that amount of time, are you going straight from the refrig to baking sheet or are you letting the dough sit at room temp for a period to sort of un-chill?

                                              Thanks for indulging me---I've been noticing the refrig step more often and and would like to get a good handle on it.

                                              1. re: Emme

                                                Hi Emme,

                                                How long should I put dough in the frig? The original recipe calls for 10-12 mins bake time, but I baked them for 9 mins cuz I wanted for chewier result.

                                                When you said check after one minute, did you mean I add the bake time to 10 or 11 mins and I check them on 10th minute? Thank you for your advise..

                                                1. re: ijeny

                                                  to mtomto and ijeny,

                                                  i refrig my oatmeal dough for 30 min or so at minimum, but if i don't use all the dough, will refrigerate covered with plastic wrap for up to three days (and freeze after that).

                                                  i don't allow it to "rest" before baking. i line my baking sheet with parchment paper and preheat the oven. then i take my bowl of dough out of the fridge, form it into balls (handling as minimally as possible), and put on the baking sheet.

                                                  try experimenting on size with two small batches :-)

                                                  and yes, with regards to the one minute i meant check on them one minute into your extended baking time. i usually just watch em through the door anyway. i remove them before they look entirely done. i remove the parchment sheet with the cookies on it, off of the baking sheet, right away, and allow them to cool on my countertop. i find that helps too!

                                                  good luck, hope that helps in some way!

                                          2. I am seriously in love with this recipe:

                                            And the currants are very swappable - I've used dried cherries or chocolate chips, depending on the day/mood.