Quaker Famous Oatmeal Cookies
June 6, 2007 by Marye Audet
Filed under Cookies
The Quaker Famous Oatmeal Cookies Recipe is one of my old standby recipes. I grew up with it, I love it and I would not change a thing. The cookies come out moist, chewy and delicious..there are just some things you cannot improve upon! According to the information I have, the Quaker Company put this on their oatmeal boxes for the first time in 1955.
Saying that, I often add raisins, nuts, and/or coconut to the cookie dough for variety and sometimes I glaze the baked oatmeal cookies with an orange confectioners glaze. The trick is to take them out of the oven when they are slightly underdone and let them cool to chewy, moist goodness.
3/4 c shortening
1 c firmly packed brown sugar
1/2 c sugar
1 egg
1/4 c water
1 tsp vanilla
1 c all purpose flour
1 tsp salt
1/2 tsp baking soda
3 c uncooked Quaker Old Fashioned Oats
Beat shortening, both sugars, egg, water, and vanilla together until creamy.
Stir in dry ingredients except the oats. Mix well.
Stir in oats and optional ingredients if you are using them
Drop by tsp on greased cookie sheet or silpat
Bake at 350 for 8-10 minutes. Do NOT overbake.
Let cool a few minutes on the cookie sheet before removing to cool completely.
Yield:5 dozen cookies unless you picked at the raw dough…If so, you are on your own.
Now…in the summer my mom used to make ice cream sandwiches with oatmeal cookies and some vanilla ice cream. If you are going that route then make the cookies bigger. 
I made these cookies today following instructions. They smelled really good in the oven but the dough just made a messy puddle of caramelized sugar and butter on the outside and the raisins and oats in the middle. What did I do wrong? All of the ingredients were measured correctly and I thought I mixed everything thoroughly. Thanks.
first off I would guess substituting the butter for shortening. In this recipe you just cant do it, I have tried with similar results. Next I would check to see if you used the old fashioned oats or the quick oats..again there is a difference. If it was really hot where you are you might need to keep the dough in the fridge between batches.. Hope that helps. I have never had a problem with these except the time I tried subsituting butter for the shortening.
Thanks for the tips. I actually did use butter. Right after I posted my questions I read the quaker box and noticed that it said two sticks of butter, not 2 cups. I used double the butter. What a waste. I’ll get it next time. P.S. it was over a 100 degrees F here yesterday. Thanks again.
WHEN I WAS A LITTLE GIRL, MY MOTHER MADE US OATMEAL THINS. THIS WAS COOKIE BATTER SPREAD OVER A COOKIE SHEET, ONCE IT WAS COOKED, SHE CUT INTO SQUARES. MY MOTHER PASSED ABOUT 10 YEARS AGO. MY SISTERS AND I CAN’T FIND THIS RECEIPT ANYWHERE. ANY IDEA WHERE I CAN FIND OLD OATMEAL COOKIE RECEIPTS? THIS RECEIPT IS AT LEAST 45 YEARS OLD.
Terry is this it?
http://www.recipezaar.com/145155
Just made some and they were so good. I subbed the last cup of oatmeal with two packages of instant apples and cinnamon oatmeal. Oh, so good.
thanks Eddie!