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Nothing beats the warm, inviting scent of freshly baked cookies filling your home. This Quaker oatmeal cookie recipe captures that nostalgic feeling of simpler times, bringing back memories of grandma’s kitchen and her special touch. These cookies are everything you’d want—soft, chewy, and perfectly spiced with a hint of cinnamon and nutmeg that adds just the right amount of warmth. Feeling creative? Add chocolate, butterscotch, or even peanut butter chips to make this classic recipe uniquely yours. It’s a treat that’s as fun to bake as it is to share!
Ingredients Quaker oatmeal cookie
3 cups Quaker Large Flake Oatmeal
1 cup (250 mL) all-purpose flour
1/2 tsp. teaspoon (2.5 mL) baking soda
1/2 tsp. 1 tsp (2.5 mL) cinnamon
1 cup (250 mL) salted butter, softened to room temperature
1 cup (250 mL) brown sugar
1/2 cup (125 mL) granulated white sugar
2 eggs at room temperature
1 tsp (5 mL) vanilla extract
Decorating Ingredients
1/2 tub vanilla frosting, store-bought
48 candy eyes or mini chocolate chips for eyes
How to make Quaker oatmeal cookie recipe:
Preheat oven to 350°F (220°C). Line 2 baking sheets with parchment paper and set aside.
Combine flour, Quaker Flake Oatmeal, cinnamon, and baking soda in a large bowl. Mix until you obtain a homogeneous mixture. Mix butter, brown sugar, and granulated sugar in a second large bowl until light and creamy. Add eggs and vanilla. Mix until combined. Homogeneous. Add the dry ingredients and mix until well combined.
Chill the dough in the refrigerator for 10 minutes. This step allows the cookies to bake more slowly, resulting in thicker, chewier cookies.
Spread cookie dough onto baking sheets using a tablespoon or small ice cream scoop.
Bake for 12 to 15 minutes or until cookies are golden brown around the edges. Let cookies cool on baking sheets for 2-3 minutes, then transfer to wire racks to finish cooling.
Transfer vanilla frosting to a piping bag with a flat tip or a plastic bag with one corner cut off. Pipe lines of icing on cookies to create mummy bandages.
