The classic Quaker oatmeal cookies recipe from the old-fashioned oats box or canister, plus tips for making these cookies come out perfectly! 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.
Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie.
Preheat oven to 350. Cream together the butter and sweetener in a large bowl. Add in molasses, eggs, and vanilla and mix well. Add the almond flour, baking soda, and cinnamon. Stir in the oats, butterscotch chips, and coconut. Form 24 cookies on 2 parchment-lined cookie sheets. Bake for 12 minutes. They will be soft but golden around the edges.
Ingredients 1 14 tablespoons butter softened 2 3/4 cup brown sugar firmly packed 3 1/2 cup granulated sugar 4 2 eggs 5 1 teaspoon vanilla 6 1 1/2 cups all purpose flour 7 1 teaspoon baking soda 8 1 teaspoon cinnamon 9 1/2 teaspoons salt optional 10 3 cups Quaker Oats quick or old-fashioned, uncooked 11 1 cup raisins More ...