Old fashioned oatmeal chocolate chip cookies quaker

Never have had cookies go so wrong! I have absolutely no idea why. I followed the recipe exactly and baked them for 9 minutes as directed for chewy. They are completely flat and I had to chisel them off the pans! Once on the cooling racks, the middles sunk right out onto the counter. After 2 dozen, I put the remaining dough in the fridge, thinking that would help firm them up, but nooo. I'm sooo disappointed and wish I'd used the recipe I've always used. Oh well. They'll be good crumbled up on ice cream!

Directions

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
1: Wash hands with soap and water.
2: Heat oven to 375 degrees Fahrenheit.
3: In large bowl, beat margarine or butter and sugars until creamy.
4: Add milk, vanilla and eggs; beat well.
5: In a separate bowl, combine flour, baking soda and salt. Gradually add to the wet mixture and mix well.
6: Add oats, chocolate chips and nuts, if desired; mix well.
7: Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Wash hands after handling raw batter.
8: Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie.
9: Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
10: Store tightly covered.

Nutrition Facts

Nutrition Information Per Serving
Calories 110
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 15 mg
Sodium 25 mg
Carbohydrates 14 g
Fiber Less Than 1 g
Protein 1 g

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I’m getting kind of used to our daughter, Hope, baking and writing about baking. When she heads off to college this fall, what will I ever do without her goodies spontaneously appearing when she gets an itch to bake? It will be greatly, missed that’s for sure. Today she shares a favorite cookie recipe: Oatmeal Chocolate Chip Cookies. I hope you enjoy them as much as our family does. Take it away, Hope!

Today, in July, in South Carolina, the ridiculous and improbable happened. Today, in July, in South Carolina, it stayed under 80 degrees ALL DAY. This is practically record breaking. I kept looking outside to check if the leaves were on the trees. There weren’t any football games on, and my sweaters are still in the attic. So with Fall weather and no real Fall, what can I do to fill that gaping hole where crunchy leaves and Thanksgiving and Saturday football games are supposed to go? Chewy Oatmeal Chocolate Chip Cookies, that’s what. As far as I know oatmeal doesn’t have a season, chocolate is universal, cookies are for Santa, and, well everybody. But there is something about oatmeal cookies that I think is distinctly for Autumn. It might be the cinnamon or the color or something about how it’s so simple and logical but so dang good.

Old fashioned oatmeal chocolate chip cookies quaker

Our favorite oatmeal cookie recipe is the Vanishing Oatmeal Raisin Cookie recipe from Quaker Oats, only with chocolate chips substituted for the raisins. Not that we have anything against raisins. But chocolate is hard to beat when it comes to cookies. These cookies are chewy and light in texture at the same time, and oh so satisfying. And they do vanish rather very quickly.

Treat yourself to a delicious cookie you can feel good about. Made with the goodness of Quaker Oats and baked with real chocolate chips, it’s a tasty and nourishing snack to help keep you going. With wholegrain oats. No artificial flavouring. Conveniently packed in smaller pouches for easy carrying and storage.

Ingredients

Oats, Sugar, Wheat Flour, Palm Oil, Chocolate Chips, Egg, Inulin, Skimmed Milk, Soya Lecithin, Whey Powder, Natural Flavour, Iodised Salt and Silicon Dioxide

Heat oven to 350 F. in large bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and chocolate chips; mix well.

  • 2

    Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

  • 3

    Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. store tightly covered.

    The very best oatmeal raisin cookies you will ever have! They are soft and chewy and I promise you will NOT be wishing those raisins were chocolate chips. (I know you) The trick is to plump the raisins in boiling water, and then add a bit of molasses to the cookie dough. It’s to die for!

    Old fashioned oatmeal chocolate chip cookies quaker

    There’s a new sheriff in town around here, folks. That’s what my new parenting book says to tell my children, anyway. Reading a new discipline book is always a sure fire way to shake things up when parenting gets too boring (har, har).

    Old fashioned oatmeal chocolate chip cookies quaker

    The book basically eschews all the “psychobabble” from the 1960s and tells you to parent the same as your great-grand parents did. (Minus the belt) Lots of common sense. No BS. It’s right up my ally, so no surprise I love it. No surprise, my kids are hating it.

    You should see the looks on their faces when I tell them there’s a new sheriff in town. It’s as if I’m torturing them. You would not believe the weeping and wailing and gnashing of teeth going on around here, yours truly included (the Bible just has the best punishment imagery, doesn’t it?)

    Old fashioned oatmeal chocolate chip cookies quaker

    My son Truman should really be loving our new discipline regime, because he’s basically an 80 year old at heart. His favorite food is Brussels sprouts (no lie). He will not eat cake. He does not like sugar cookies or anything too sweet. He loves to snack on nuts. He will eat a chocolate chip cookie, but only one.

    These oatmeal raisin cookies, though? He can pound them down. “These are really good, Mom.” Why thank you, child from 1945.

    How to make Oatmeal Raisin Cookies

    I saw this joke on Pinterest a while back, “Oatmeal raisin cookies that look like chocolate chip cookies are the main reason I have trust issues.” I used to feel exactly the same way, but oh how the times have changed! Why do we have such a bias against raisins these days?? They are so good.

    Old fashioned oatmeal chocolate chip cookies quaker

    Old fashioned oatmeal chocolate chip cookies quaker

    Well, I should qualify that. Raisins are just okay, until you soak them in boiling water for a few minutes. Then they are AMAZING. Plump and juicy raisins are so delicious and pop-able.  You will have to stop yourself from eating them all before you mix them into the cookies.

    Old fashioned oatmeal chocolate chip cookies quaker

    The other secret to making these the BEST oatmeal raisin cookies is to add a bit of molasses to the dough. It totally amps up the flavor in the best, deepest, blackstrappiest way. A little pinch of nutmeg in addition to the cinnamon helps too.

    I like to use a combination of quick oats and old fashioned oats in these cookies. If you use only old fashioned oats, the cookies may not bind together as well. Most oatmeal raisin cookies call for less flour and more oats than this recipe, but I tested this multiple times and am in love with the texture of the recipe as written. I don’t want a granola bar, I want a COOKIE, thank you very much!

    Old fashioned oatmeal chocolate chip cookies quaker

    If you have only ever tried Oatmeal Raisin cookies that were bought at the store, you seriously need to try these out. They just do not compare AT ALL. I love me a good Chocolate Chip Cookie, but these Oatmeal Raisins seriously give them a run for their money, trust issues aside. ;)

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    Four years ago: Cheesy Buffalo Chicken Dip
    Six years ago: Creamy Lime Bars
    Seven years ago: Cookie Inception

    Old fashioned oatmeal chocolate chip cookies quaker

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    The Very Best Oatmeal Raisin Cookies (Soft and Chewy)

    Servings: 30 cookies

    Prep Time: 25 mins

    Cook Time: 12 mins

    Chilling Time: 2 hrs

    Total Time: 2 hrs 37 mins

    The very best oatmeal raisin cookies you will ever make! They are soft and chewy and I promise you will NOT be wishing those raisins were chocolate chips. (I know you) The trick is to plump the raisins in boiling water, and then add a bit of molasses to the cookie dough. It's to die for!

    Ingredients

    • 1 cup butter, softened (2 sticks)
    • 1 cup brown sugar
    • 3/4 cup granulated sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 1 tablespoon molasses
    • 2 & 1/2 cups all-purpose flour, spooned and leveled
    • 1 & 1/2 teaspoons baking soda
    • 1 teaspoon kosher salt
    • 1 & 1/2 teaspoons cinnamon
    • 1/4 teaspoon nutmeg
    • pinch cardamom, optional
    • 1 cup quick oats
    • 1 cup old fashioned rolled oats
    • 1/2 cup chopped walnuts, toasted (optional)
    • 1 & 1/2 cups raisins

    Instructions

    • Start by preparing your raisins and walnuts, if you plan to add nuts. Bring a small pot of water to a boil. Add 1 and 1/2 cup raisins to a small bowl. Pour the boiling water over the raisins. Set aside to plump (at least 10-15 minutes.)

    • In a small pan, add 1/2 cup walnuts and set over medium heat. Stir frequently for 3-5 minutes, until the walnuts are light brown and fragrant. Don't burn them! Nuts are so easy to burn. Set side to cool.

    • In a large bowl or stand mixer, beat the butter until is is soft and creamy.

    • Add the brown sugar and granulated sugar and beat together. Scrape the bottom and sides of the bowl and beat for another 2-3 minutes, until fluffy.

    • Add 2 eggs, 2 teaspoons vanilla, and 1 tablespoon molasses. Beat well until incorporated, scraping the sides and bottom.

    • Add 2 and 1/2 cups flour (spooned and leveled!) but don't mix it in yet.

    • On top of the flour in the bowl, add 1 and 1/2 teaspoons baking soda, 1 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg. Add in a dash of cardamom, but only if you already know you like cardamom. Stir it into the flour with a small spoon.

    • Use the beaters to stir the flour into the dough, but not all the way. Stop when the dough is still pretty white from the flour. Scrape down the edges.

    • Add 1 cup quick oats, 1 cup old fashioned oats, and the 1/2 cup of toasted walnuts, if you're using them.

    • Beat just until the flour streaks are gone. Make sure to scrape the sides and bottom of the bowl to make sure it has all been mixed properly, but do not over mix (or you will get tough cookies).

    • Drain the raisins through a strainer. Lay out a paper towel on the counter and pour the raisins on top to dry them out a bit. Set aside 1/4 or 1/2 cup raisins to press into the top of the baked cookies, if you want.

    • Use a wooden spoon to stir the raisins into the dough. If they are still a little wet, they may not mix in very well. Just do your best to get them incorporated.

    • Cover the dough and refrigerate for 2 hours or up to 48 hours. If you are in a big hurry, you can shape the dough into balls right away, set them on a plate, cover with plastic wrap, and refrigerate for 30 minutes before baking (they will chill faster if they are already shaped into balls).

    • When you are ready to bake, preheat your oven to 350 degrees F.

    • Line a few baking sheets with silicone baking mats or parchment paper.

    • Use a 2 inch cookie scoop (< this is the one I have) to shape the cookie dough, or just use your hands. Your cookie dough balls should be about 2 inches across, or a little bigger than a golf ball.

    • Place the cookie dough on the prepared baking sheets with about 2 inches in between each cookie. I was able to fit 12 on a half sheet baking pan.

    • Bake at 350 for 11-12 minutes. The cookies should be firm on the edges and slightly golden. They should not be too shiny. A little bit of shine is okay right in the center, but not much. If the whole top of the cookie is still shiny, leave it in for 2-3 more minutes.

    • Remove the pan from the oven.

    • For an extra thick cookie: Immediately after you take them out of the oven (seriously, don't wait) use two spoons to gently push each cookie together. I just used two regular spoons, the kind you eat cereal with. Push the cookie together so that it comes up a bit in the middle. That's how you're going to get a soft, thick center. If you wait even just a minute after taking them out of the oven, the brown edges will start to crisp up, and you won't be able to shape the cookies. Work your spoons all the way around the edges so that your cookie is a nice circle shape. Work quickly to shape all the cookies before they crisp on the edges. (See photos of this process on my recipe for 30 minute Chewy Chocolate Chip Cookies.)

    • Press extra raisins into the top of each cookie, if desired. (You can use ones that you plumped or ones straight from the bag.)

    • Remove to a wire rack and let cool completely. But not before eating at least one!

    • Store covered on the counter. 

    Notes

    You can make this dough ahead of time and freeze for later. Shape the dough into balls, seal in a ziplock, and freeze for up to 3 months. No need to thaw before baking; put them frozen into a preheated oven and add 2-3 minutes to the bake time. Once the dough has been frozen, there is not as much need to use spoons to smoosh them together, although you can if you want.

    Nutrition

    Serving: 1 cookie, Calories: 202 kcal, Carbohydrates: 30 g, Protein: 3 g, Fat: 8 g, Saturated Fat: 4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 29 mg, Sodium: 196 mg, Potassium: 126 mg, Fiber: 1 g, Sugar: 13 g, Vitamin A: 208 IU, Vitamin C: 1 mg, Calcium: 20 mg, Iron: 1 mg

    Course: Dessert

    Cuisine: American

    Calories: 202kcal

    Author: Karen

    Tried this Recipe? Tag me Today!Mention @TheFoodCharlatan or tag #thefoodcharlatan!

    More classic cookies you are going to love!

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    Old fashioned oatmeal chocolate chip cookies quaker

     

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    What makes cookies crispy vs chewy?

    Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies. Chilling your cookie dough before baking prevents the cookie from spreading and creating cookie disasters like below.

    What is the secret to gooey cookies?

    Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk. Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.

    Should I flatten oatmeal cookies before baking?

    It's also important to slightly flatten each ball of cookie dough before baking them in the oven. This will help them spread some as they are baking!

    Why do my oatmeal cookies get hard?

    Overmixing develops the gluten in the flour, which can produce tough cookies. If the recipe doesn't call for an electric mixer, mix in dry ingredients using a wooden spoon. When dry ingredients like flour are "scooped" into the measuring cup directly from the container, it compresses, or becomes packed.