Description
The Original Quaker Oatmeal Cookies recipe from the 1950s, 1960s, and 1970s. These crispy and delicious oatmeal cookies are just like grandma used to make, featuring a perfect balance of sweetness and oat goodness.
Ingredients
Dry Ingredients:
- 1 cup brown sugar, packed
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 cups old-fashioned oats or quick oats
Wet Ingredients:
- 3/4 cup vegetable shortening
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream together brown sugar, shortening, granulated sugar, water, egg, and vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk flour, salt, and baking soda. Add to wet mixture and blend. Fold in oats.
- Bake: Drop dough onto baking sheets. Bake for 12-15 minutes until golden brown.
Notes
- The original recipe recommends baking for 12-15 minutes for a crispy cookie.
- For a softer cookie, bake for about 10 minutes.
- Use either light or dark brown sugar in the recipe.
- Avoid using instant oats; old-fashioned or quick oats work best.
- Optional mix-ins: raisins, nuts, chocolate chips, or coconut.
- Store in an airtight container for up to 5 days or freeze for longer freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 84 kcal
- Sugar: 7g
- Sodium: 63mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0.4g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 3mg
