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Chewy Oatmeal Cookies



In the world of cookies, there are three main kinds: chocolate chip, peanut butter and oatmeal. My preference is always chocolate chip, but hubs is a huge fan of my oatmeal cookies. I like to bake things for him to take in for the folks at work and this week it was oatmeal cookies.

I am a firm believer that raisins should have no part in an oatmeal cookie. It’s not that I am a raisin hater, I just don’t want them messing up the taste of my cookie.

Like all cookies, these are super easy and quick to make. For this round, I made a double batch of them and the box came home empty. Apparently, these were a hit. Hubs always liked them, but to have the entire marketing staff devour them, means they must be pretty tasty! Smile


The butter is creamed and the sugars are added and blended until smooth. Eggs and vanilla go in and then all of the flour mixture is dumped in. I love easy recipes where you can just dump in all of the flour and there is no alternating wet and dry. Lastly, the oats are dumped in and mixed up. I like to use a half and half mix of quick cook oats and the regular. I like the mix of the little oats and the big ones in a cookie.


I used my medium cookie scoop to make the the cookie balls. Before they went in the oven, I smashed them down a little with my hands. They don’t spread very much and I wanted them to have nice, flat tops. The bake up quick and cool on the counter. I never cool my cookies on racks. I guess I do it like my mama always did—she would cool the cookies on the kitchen table. So, I cool mine right on the counter—no racks needed.


Since we are nearing the beginning of fall, it seems like the perfect time to make a cinnamon, oat treat. Every time I make these, they are a hit. They are great for treats at work, cookie trays, or just because. Enjoy!!

Chewy Oatmeal Cookies   (recipe adapted from


  • 1/2  cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 2  eggs
  • 1  teaspoon vanilla
  • 1-1/2  cups all-purpose flour
  • 1  teaspoon baking soda
  • 1  teaspoon ground cinnamon (I use about 3 teaspoons)
  • 1/2  teaspoon salt
  • 3  cups Quaker® Oats (I use half quick and half old fashioned, uncooked)



Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. Makes about 4 dozen.





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