18 Delicious Quaker Oats Oatmeal Raisin Cookies Recipes Healthy

Baking a batch of oatmeal raisin cookies is like wrapping yourself in a warm hug, especially when they’re packed with the wholesome goodness of Quaker Oats. Whether you’re craving a healthy snack or a sweet treat to share, our roundup of 18 delicious recipes promises to deliver comfort in every bite. Dive in to discover your next favorite cookie recipe that’s as nourishing as it is delightful!

Classic Quaker Oats Oatmeal Raisin Cookies

Zesty mornings call for a comforting batch of Classic Quaker Oats Oatmeal Raisin Cookies, a recipe that’s been a staple in my kitchen for years. There’s something about the chewy texture and the sweet bursts of raisins that makes these cookies a hit every time, whether it’s for a quick breakfast or a late-night snack.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 3 cups Quaker Oats (old-fashioned, uncooked)
• 1 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the butter mixture, beating until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and fine sea salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
6. Fold in the Quaker Oats and raisins until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. For even baking, rotate the baking sheets halfway through.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These cookies strike the perfect balance between chewy and crisp, with the cinnamon and vanilla adding a warm depth of flavor. Try serving them slightly warm with a glass of cold milk for an irresistible treat.

Chewy Quaker Oats Oatmeal Raisin Cookies

Very few things bring me as much joy as the smell of oatmeal raisin cookies baking in the oven. It’s a scent that takes me back to my grandmother’s kitchen, where these chewy delights were a staple. Today, I’m sharing my take on the classic Quaker Oats oatmeal raisin cookies, with a few professional twists to elevate them.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 3 cups Quaker Oats (old-fashioned, uncooked)
• 1 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the creamed mixture, beating until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and fine sea salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
6. Fold in the Quaker Oats and raisins until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. For even baking, rotate the baking sheets halfway through.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Chewy, with a perfect balance of sweetness and spice, these oatmeal raisin cookies are a testament to the beauty of simple ingredients. Serve them warm with a glass of cold milk for a nostalgic treat, or crumble them over vanilla ice cream for an indulgent dessert.

Healthy Quaker Oats Oatmeal Raisin Cookies

Today, I found myself craving something sweet yet wholesome, a treat that wouldn’t derail my healthy eating goals. That’s when I remembered my grandmother’s recipe for Healthy Quaker Oats Oatmeal Raisin Cookies, a perfect blend of nostalgia and nutrition.

Ingredients

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 1/2 cup clarified butter, softened
• 3/4 cup coconut sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 3 cups Quaker old-fashioned oats
• 1 cup organic raisins

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the whole wheat flour, baking soda, ground cinnamon, and sea salt.
3. In a large bowl, cream the clarified butter and coconut sugar together until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs and pure vanilla extract to the butter mixture, beating well after each addition.
5. Slowly incorporate the dry ingredients into the wet mixture, mixing just until combined.
6. Fold in the Quaker old-fashioned oats and organic raisins until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably, these cookies strike the perfect balance between chewy and crisp, with the cinnamon and raisins offering a warm, sweet contrast. Serve them alongside a cold glass of almond milk for a comforting snack, or crumble them over yogurt for a delightful breakfast twist.

Vegan Quaker Oats Oatmeal Raisin Cookies

Oh, the joy of biting into a warm, chewy oatmeal raisin cookie that’s not only delicious but also completely vegan! I remember the first time I tried making these with Quaker oats; the kitchen smelled like a cozy autumn afternoon, even though it was the middle of summer. Now, it’s my go-to recipe when I need a sweet treat that feels like a hug.

Ingredients

• 1 cup vegan butter, softened
• 1 cup packed dark brown sugar
• 1/4 cup unsweetened applesauce
• 1 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 3 cups Quaker old-fashioned oats
• 1 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the vegan butter and dark brown sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
3. Beat in the applesauce and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and sea salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Fold in the oats and raisins until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, slightly underbake them.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Rich in flavor with a perfect balance of chewiness and crispness, these cookies are a delight. Serve them with a glass of almond milk for a classic combo, or crumble them over dairy-free vanilla ice cream for an indulgent dessert.

Gluten-Free Quaker Oats Oatmeal Raisin Cookies

Remember those lazy Sunday mornings when the aroma of freshly baked cookies would fill the house? That’s exactly the vibe I’m channeling with these Gluten-Free Quaker Oats Oatmeal Raisin Cookies. They’re not just a treat for the taste buds but a nod to simpler times, and the best part? They’re incredibly easy to whip up, even for those of us who are gluten-free.

Ingredients

• 1 cup gluten-free Quaker oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup pure maple syrup
• 1/4 cup clarified butter, melted
• 1 pasture-raised egg, lightly beaten
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the gluten-free Quaker oats, almond flour, coconut sugar, ground cinnamon, baking soda, and sea salt.
3. In a separate bowl, whisk together the melted clarified butter, pure maple syrup, lightly beaten pasture-raised egg, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a cohesive dough forms.
5. Fold in the raisins evenly throughout the dough.
6. Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each ball slightly with the back of a spoon or your fingers to ensure even baking.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown but the centers are still soft.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Chewy, with just the right amount of sweetness and a hint of cinnamon, these cookies are a dream. Serve them warm with a glass of almond milk for the ultimate comfort food experience, or pack them as a wholesome snack for your next adventure.

Soft Quaker Oats Oatmeal Raisin Cookies

Kind of like a warm hug on a chilly morning, these Soft Quaker Oats Oatmeal Raisin Cookies have been my go-to for years. I remember baking them with my grandma, who always insisted on adding a pinch of cinnamon for that extra warmth.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 3 cups Quaker Oats (old-fashioned, uncooked)
• 1 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the creamed mixture, beating until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and fine sea salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
6. Fold in the Quaker Oats and raisins until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Yieldingly soft and chewy, these cookies are a delightful balance of sweet and spiced. For an extra indulgent twist, serve them warm with a scoop of vanilla ice cream sandwiched in between.

Crispy Quaker Oats Oatmeal Raisin Cookies

Back when I was a kid, my grandma would always have a batch of oatmeal raisin cookies ready whenever I visited. There was something magical about the way the oats crisped up just right, creating a texture that was both chewy and crunchy. Today, I’m sharing my take on that nostalgic treat, with a twist that makes them even more irresistible.

Ingredients

• 1 cup Quaker Oats
• 1/2 cup unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1/2 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and light brown sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten egg and pure vanilla extract to the butter mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and fine sea salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
6. Fold in the Quaker Oats and raisins until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Last but not least, these cookies are a perfect balance of textures, with the oats providing a delightful crunch against the soft, chewy raisins. Serve them warm with a glass of cold milk for the ultimate comfort food experience, or crumble them over vanilla ice cream for a decadent dessert.

Spiced Quaker Oats Oatmeal Raisin Cookies

Kicking off the morning with a batch of Spiced Quaker Oats Oatmeal Raisin Cookies is my idea of a perfect start. There’s something about the aroma of cinnamon and nutmeg mingling with the sweetness of raisins that makes the kitchen feel like home. I remember my grandmother insisting on using Quaker Oats for her cookies, and now, it’s a tradition I proudly continue.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3 cups Quaker Oats (old-fashioned, uncooked)
• 1 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised eggs one at a time, then stir in the pure vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the Quaker Oats and raisins until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Chewy with a slight crunch around the edges, these cookies are a delightful contrast of textures. The spices add a warm depth that pairs beautifully with the sweet bursts of raisins. For an extra touch, serve them slightly warm with a drizzle of honey or a scoop of vanilla ice cream.

Quaker Oats Oatmeal Raisin Cookies with Nuts

Goodness, there’s nothing quite like the aroma of oatmeal raisin cookies wafting through the kitchen to make a house feel like home. I remember my grandmother’s secret was always a handful of nuts for that extra crunch, a trick I’ve carried into my own baking.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 3 cups Quaker Oats (old-fashioned, uncooked)
• 1 cup raisins
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened unsalted butter, dark brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the lightly beaten pasture-raised eggs one at a time, then stir in the pure vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and fine sea salt.
5. Gradually add the dry ingredients to the creamed mixture, mixing just until incorporated.
6. Fold in the Quaker Oats, raisins, and chopped walnuts until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10 to 12 minutes, or until the edges are golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Buttery and rich with a chewy center and crispy edges, these cookies are a delightful contrast of textures. Serve them warm with a glass of cold milk for a classic treat, or crumble them over vanilla ice cream for an indulgent dessert.

Quaker Oats Oatmeal Raisin Cookies with Chocolate Chips

Yesterday, I found myself craving something sweet yet wholesome, a treat that wouldn’t derail my day but still satisfy that nagging sweet tooth. That’s when I remembered my grandma’s secret weapon for such moments: oatmeal raisin cookies, but with a twist—chocolate chips. It’s the perfect blend of hearty and indulgent, and today, I’m sharing my take on this classic.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 3 cups Quaker Oats
• 1 cup raisins
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, dark brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for optimal creaming.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and sea salt. Gradually add this to the creamed mixture, mixing just until combined.
5. Fold in the Quaker Oats, raisins, and chocolate chips until evenly distributed. Tip: For extra chewy cookies, let the dough rest for 30 minutes before baking.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: Rotate the baking sheets halfway through for even browning.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Fresh from the oven, these cookies strike the perfect balance between chewy and crisp, with the oats adding a delightful texture. The melty chocolate chips paired with the sweet raisins make each bite a little adventure. Serve them warm with a glass of cold milk for the ultimate comfort food experience.

Quaker Oats Oatmeal Raisin Cookies with Coconut

There’s something incredibly comforting about the smell of oatmeal raisin cookies baking in the oven, especially when they’re packed with the tropical twist of coconut. I remember my grandma always adding a secret ingredient to her cookies, and for me, that’s the shredded coconut in this recipe—it adds a subtle sweetness and chewiness that’s just irresistible.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 3 cups Quaker Oats (old-fashioned, uncooked)
• 1 cup raisins
• 1 cup sweetened shredded coconut

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the pasture-raised eggs one at a time, then stir in the pure vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and fine sea salt.
5. Gradually add the dry ingredients to the creamed mixture, mixing just until combined.
6. Fold in the Quaker Oats, raisins, and sweetened shredded coconut until evenly distributed.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10 to 12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Just out of the oven, these cookies are a delightful mix of chewy and crispy, with the coconut adding a lovely texture contrast. Serve them slightly warm with a glass of cold milk for the ultimate comfort food experience, or pack them in a lunchbox for a sweet surprise.

Quaker Oats Oatmeal Raisin Cookies with Honey

Very few things bring me as much joy as the smell of oatmeal raisin cookies baking in the oven. It’s a scent that takes me back to my grandmother’s kitchen, where these cookies were a staple. Today, I’m sharing my twist on the classic, using Quaker oats and honey for a naturally sweetened version that’s just as comforting.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup raw honey
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 3 cups Quaker oats
• 1 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter and raw honey until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the butter mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together the whole wheat flour, baking soda, ground cinnamon, and fine sea salt.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
6. Fold in the Quaker oats and raisins until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these cookies have a perfect balance of chewiness from the oats and a slight crispness at the edges. The honey adds a depth of flavor that’s not overly sweet, making them ideal for pairing with a cup of tea or as a midday snack. For an extra touch, try drizzling them with a bit more honey before serving.

Quaker Oats Oatmeal Raisin Cookies with Maple Syrup

Few things bring me as much joy as the smell of oatmeal raisin cookies baking in the oven, especially when they’re made with a touch of maple syrup for that deep, autumnal sweetness. I remember my grandmother always had a batch ready when I visited, and now, I love keeping that tradition alive in my own kitchen.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup dark brown sugar, packed
• 1/2 cup pure maple syrup
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 3 cups Quaker Oats
• 1 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter and packed dark brown sugar until light and fluffy, about 3 minutes.
3. Gradually add the pure maple syrup, lightly beaten pasture-raised eggs, and pure vanilla extract to the butter mixture, mixing well after each addition.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and fine sea salt.
5. Slowly incorporate the dry ingredients into the wet mixture, stirring just until combined.
6. Fold in the Quaker Oats and raisins until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These cookies strike the perfect balance between chewy and crisp, with the maple syrup adding a rich depth that complements the earthy oats and sweet raisins. Try serving them warm with a glass of cold milk for the ultimate comfort food experience.

Quaker Oats Oatmeal Raisin Cookies with Cinnamon

Just the other day, I found myself craving something sweet yet wholesome, and that’s when I remembered my grandma’s Quaker Oats Oatmeal Raisin Cookies with Cinnamon. There’s something incredibly comforting about the combination of chewy oats, plump raisins, and warm cinnamon that makes these cookies a timeless classic.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 3 cups Quaker Oats (old-fashioned, uncooked)
• 1 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the creamed mixture, beating until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and fine sea salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
6. Fold in the Quaker Oats and raisins until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Rich in flavor and texture, these cookies strike the perfect balance between chewy and crisp. For an extra indulgent twist, serve them warm with a scoop of vanilla ice cream sandwiched in between.

Quaker Oats Oatmeal Raisin Cookies with Vanilla

Waking up to the aroma of freshly baked oatmeal raisin cookies is one of life’s simple pleasures. I remember my grandmother’s kitchen, where the scent of vanilla and cinnamon would fill the air, promising a treat that was both comforting and delicious. Today, I’m sharing my take on that classic, using Quaker Oats for that perfect chewiness.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 3 cups Quaker Oats
• 1 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the butter mixture, beating until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and fine sea salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
6. Fold in the Quaker Oats and raisins until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, slightly underbake and let them cool on the baking sheet.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: This step helps them set without becoming too hard.

How delightful these cookies turn out, with their crispy edges and chewy centers, packed with the sweetness of raisins and the warmth of cinnamon. Serve them slightly warm with a glass of cold milk for the ultimate comfort food experience, or crumble them over vanilla ice cream for a decadent dessert.

Quaker Oats Oatmeal Raisin Cookies with Apple Sauce

Finally, a cookie recipe that feels like a warm hug on a chilly morning. I stumbled upon this gem when trying to sneak more fiber into my kids’ snacks, and let me tell you, it’s been a game-changer. The apple sauce not only adds a subtle sweetness but keeps the cookies incredibly moist.

Ingredients

• 1 1/2 cups Quaker Oats
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 cup unsweetened apple sauce
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 3/4 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the Quaker Oats, all-purpose flour, baking soda, ground cinnamon, and fine sea salt.
3. In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten pasture-raised egg, pure vanilla extract, and unsweetened apple sauce until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the raisins.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Perfectly chewy with a hint of cinnamon, these cookies are a delightful twist on the classic. Serve them slightly warm with a glass of cold milk for an irresistible treat.

Quaker Oats Oatmeal Raisin Cookies with Banana

Last weekend, I found myself craving something sweet yet wholesome, and that’s when I remembered my grandma’s secret twist on the classic oatmeal raisin cookies—adding ripe bananas for extra moisture and a hint of natural sweetness. It’s a game-changer, trust me.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 3 cups Quaker Oats
• 1 cup raisins
• 1 ripe banana, mashed

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the creamed mixture, beating until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and fine sea salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
6. Fold in the Quaker Oats, raisins, and mashed ripe banana until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, slightly underbake.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll firm up as they cool.

Unbelievably soft and chewy, these cookies have the perfect balance of sweetness from the raisins and a subtle banana flavor that makes them irresistibly unique. Serve them warm with a glass of cold milk or crumble over vanilla ice cream for an indulgent dessert.

Quaker Oats Oatmeal Raisin Cookies with Pumpkin

Just when you think oatmeal raisin cookies can’t get any better, pumpkin steps in to prove us all wrong. I stumbled upon this twist during a cozy autumn baking session, aiming to use up leftover pumpkin puree, and now it’s a fall staple in my kitchen.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup pumpkin puree
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3 cups Quaker Oats
• 1 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
3. Beat in the pasture-raised eggs one at a time, then stir in the pure vanilla extract and pumpkin puree until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
6. Fold in the Quaker Oats and raisins until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Soft and chewy with a hint of spice, these cookies are a delightful twist on the classic. Serve them warm with a glass of cold milk for the ultimate comfort food experience, or pack them in a lunchbox for a sweet surprise.

Conclusion

Nothing beats the comfort of a warm, homemade oatmeal raisin cookie, especially when it’s packed with the wholesome goodness of Quaker Oats. Our roundup of 18 delicious recipes offers something for everyone, from classic favorites to healthy twists. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy baking!

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