Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Feb 23, 2009 08:39 AM

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?

  1. Click to Upload a photo (10 MB limit)
  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.

          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!