Quaker Oatmeal Raisin Cookies
Our freshly baked Quaker Oatmeal Raisin Cookies are bursting with wholesome goodness. These cookies are perfect for any occasion, whether it's a cozy evening at home or a gathering with friends. Made with pantry staples and customizable to dietary needs, they're sure to become a household favorite.
Servings: 12
Calories: 319kcal
Ingredients
- 1/2 cup shortening
- 2 large eggs
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour may swap for gluten-free flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 cups Quaker old-fashioned oats
- 3/4 cup raisins
Instructions
- Preheat the oven. Preheat the oven to 375° F.
- Blend the wet ingredients then the dry ingredients. In a bowl of a stand mixer, beat the shortening, eggs, brown sugar, granulated sugar, and vanilla. Using a separate bowl, whisk together the flour, baking soda, salt, oats, and cinnamon. Slowly, add the dry mixture to the wet mixture. Blend until just combined. Carefully, fold in the raisins.
- Bake. Use a 2-inch cookie scoop and scoop the cookie dough onto a baking sheet. For chewy cookies bake for 10 min or until the edges start to brown.
Notes
- Whole fresh eggs add moisture and help the oats stick together instead of crumbling apart.
- You can replce the shortening with butter, but for chewy cookies, avoid margarine.
- Be mindful you don't overmix your dough. This will cause your cookies to become flat and tough.
- Don't allow the cookies to overbake. Remove them from the oven while they're still soft and still look just a touch underdone. Let them sit on the baking sheet for 2 minutes before removing them to a cooling rack.
Nutrition
Calories: 319kcal | Carbohydrates: 53g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 306mg | Potassium: 180mg | Fiber: 3g | Sugar: 22g | Vitamin A: 45IU | Vitamin C: 0.5mg | Calcium: 34mg | Iron: 2mg