Soft & Chewy Quaker Oatmeal Cookies
These soft and chewy Quaker oatmeal cookies are everything you want in a classic oatmeal cookie — buttery, cinnamon-spiced, and packed with hearty oats.
They come together with simple pantry staples, and they stay tender for days on the counter (if they last that long).
Why These Quaker Oatmeal Cookies Stay Soft
The higher ratio of brown sugar and the old-fashioned oats both help hold onto moisture, so the centers stay tender while the edges turn crisp.
I love the warm cinnamon note and the way the oats give each bite a little chew without turning dense. This is the oatmeal cookie I keep coming back to.
Ingredients
- 1 cup unsalted butter, softened: room temperature so it creams smoothly
- 1 cup packed light brown sugar: dark brown sugar works, too, for a deeper molasses note
- 1/2 cup granulated sugar: adds just enough crispness at the edges
- 2 large eggs: cold is fine, but room temp blends more evenly
- 1 tsp vanilla extract: pure vanilla gives the best warmth
- 1 1/2 cups all-purpose flour: spooned and leveled, not scooped
- 1 tsp baking soda: gives the cookies a gentle lift
- 1 tsp ground cinnamon: the cozy spice that ties everything together
- 1/2 tsp salt: balances the sweetness
- 3 cups Quaker old-fashioned oats: the star ingredient; quick oats work in a pinch but make a softer cookie
- 1 cup raisins: optional, or swap in chocolate chips
Variations / Substitutions
- Raisins: swap with an equal amount of chocolate chips, dried cranberries, or chopped walnuts.
- Quick oats: they make a more tender, slightly less chewy cookie. The dough may be a bit stickier.
- Dairy-free: use a good quality plant butter that’s at least 80% fat.
- Add nuts: 1/2 cup toasted pecans or walnuts folded in with the oats adds a nice crunch.
- Spice it up: add a pinch of nutmeg or ground ginger alongside the cinnamon for extra warmth.
For a completely different twist, try my Chewy Oatmeal Scotchies.
How to Make Soft & Chewy Quaker Oatmeal Cookies
Step 1: Whisk the Dry Ingredients
Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the 1 1/2 cups flour, 1 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt. Keep working out any small lumps so the leavening distributes evenly through the dough later.
You are not looking for anything dramatic here — just a uniform, pale mixture that smells faintly of cinnamon.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter with the 1 cup brown sugar and 1/2 cup granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl once or twice so no pockets of butter hide at the bottom.
The color will pale noticeably, and the texture should look airy. That trapped air is what keeps the cookies from turning into puddles in the oven.
Step 3: Beat in the Eggs and Vanilla
Add the 2 eggs and 1 tsp vanilla extract to the creamed mixture. Beat on medium speed just until everything is smooth and no streaks of egg remain. The batter will look a bit glossy at this stage.
If the mixture looks curdled, keep mixing a few seconds longer — it usually comes together quickly.
Step 4: Stir in the Dry Ingredients and Oats
Gradually add the flour mixture to the butter mixture, mixing on low speed or folding by hand until no dry flour is visible. Right after that, add the 3 cups oats and 1 cup raisins (if using). Switch to a spatula and fold gently until the oats and raisins are mixed throughout.
The dough will feel thick and slightly sticky. Try not to overwork it once the flour goes in; that can make the cookies tougher after baking.
Step 5: Scoop, Bake, and Cool
Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart. Bake for 8 to 10 minutes, rotating the pans halfway through. The edges should look lightly golden, while the centers appear just barely set. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack.
They will look underdone in the middle when you take them out, and that is exactly right — they finish setting as they cool and stay soft inside.
A Few Tips for Perfect Oatmeal Cookies
- Chill the dough for thicker cookies: a 30 minute chill in the fridge firms up the butter and reduces spreading, giving you taller, chewier centers.
- Use a cookie scoop: a #40 scoop (about 1.5 tbsp) makes all the cookies the same size so they bake at the same rate.
- Add a slice of bread to the storage container: the cookies will pull moisture from the bread and stay soft for days.
- Bake on a light-colored sheet pan: dark pans absorb more heat and can over-brown the bottoms before the centers set.
Storing Leftover Oatmeal Cookies
- Refrigerate: Store baked cookies in an airtight container at room temperature for up to 5 days. You can refrigerate them for up to a week, though the texture will firm slightly.
- Reheating: A 10 to 15 second zap in the microwave brings back that just-baked softness, especially from the fridge.
- Serve Cold: They are perfectly good straight from the counter or fridge, no need to warm them up.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned?
Yes, quick oats work fine. The cookies will be a little softer and less chewy, and the oat pieces are smaller, so the texture feels more even. The dough may be slightly stickier, but it still bakes up well.
Why did my cookies spread into flat puddles?
That usually means the butter was too warm or the flour measurement was off. Butter should be soft but not greasy — if it’s melting, the cookies will spread. Also, make sure you spoon the flour into the measuring cup and level it off; packing flour adds too much and can cause the opposite problem, but too little flour definitely leads to flat cookies.
Can I freeze the dough to bake later?
Absolutely. Scoop the dough into balls, place them on a tray, and freeze until solid. Transfer to a freezer bag. Bake straight from frozen, adding 1 to 2 minutes to the baking time. You do not need to thaw first.
What can I do if the cookies feel too dry the next day?
Pop a fresh slice of bread into the airtight container with the cookies overnight. The cookies will absorb moisture from the bread and soften right up. Replace the bread slice every day or two.
Soft & Chewy Quaker Oatmeal Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). In a medium bowl, whisk flour, baking soda, cinnamon, and salt.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla; beat until smooth.
- Gradually add dry ingredients, mixing just until combined. Fold in oats and raisins by hand.
- Drop rounded tablespoonfuls of dough onto ungreased baking sheets, 2 inches apart. Bake 8-10 minutes until edges are golden and centers look slightly underdone. Cool on sheets 2 minutes, then transfer to wire rack.
