Soft chewy oatmeal cookie recipe
Replies to This Discussion
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Permalink Reply by Dawn Becker on
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I just saw this post.
Are you looking for the oatmeal cookies that are cake-like (common but I find them yuckie). Since you mentioned chips, i assume you are. You can leave the chips out of any recipe and it will still cook up just fine. Or are you looking the old fashioned kind that Quaker Oats had on their boxes for years (that otally rocked, btw - and I still have the recipe)?
Let me know.
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Permalink Reply by Coreen Fisher on
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I am looking for an old fashioned oatmeal cookie.... something that is not cake like.......that would be great if you could share the recipe from Quaker Oats.
Thank you :)
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Permalink Reply by Eileen S on
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Last time I made them, the recipe for Quaker's Oatmeal cookies is still under the lid of the quick-cook oats canister. :) I make them all the time and they are chewy and yummy.
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The one under the lid is the version I don't like - the so-called new improved version. Now, in all fairness, I have not looked at it since 2004. They may have put the original one back in if enough people complained. I honestly don't know because I haven't looked after finally finding the original after a few years of searching. But the last time I used that recipe that I'm thinking of- I threw out the whole batch. They were horrid and not what they used to have at all. I'll post it the one I love here and you can tell me if it's different or the same. I grew up in the Akron area, very close to Quaker Square (home of the original Quaker Oats Mill). This is the recipe they used in their bakery. Bar none, the best oatmeal cookie recipe ever! (wink -IMNTBHO)
3/4 c veg shortening
1/2 c brown sugar, firmly packed
½ c granulated sugar
1 egg
¼ c vanilla
3 c Quaker oats, uncooked (quick or old fashioned)
1 c All Purpose flour
1 t salt
½ t baking soda
Heat oven to 350. Beat together shortening, egg, water and vanilla until creamy. Add combined dry ingredients; mix well. Drop by rounded teaspoon onto ungreased cookie sheet. Bake 12-15 minutes.
Remove tro wire rack. Cool completely.
Variations:
Stir in one cup (any combination): raisins, chopped nuts, chocolate chips, and flaked coconut.
Large cookies: bake at 375. Drop by tablespoon
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thank you
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All this cookie talk made me go get supplies today - but I will have to wait until Sunday to bake.
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I was just going to start to measure out ingredients to make these cookies and I noticed that you mention water as one ingredient but it is not listed. How much water...........Thanks :0)
Dawn Becker said:The one under the lid is the version I don't like - the so-called new improved version. Now, in all fairness, I have not looked at it since 2004. They may have put the original one back in if enough people complained. I honestly don't know because I haven't looked after finally finding the original after a few years of searching. But the last time I used that recipe that I'm thinking of- I threw out the whole batch. They were horrid and not what they used to have at all. I'll post it the one I love here and you can tell me if it's different or the same. I grew up in the Akron area, very close to Quaker Square (home of the original Quaker Oats Mill). This is the recipe they used in their bakery. Bar none, the best oatmeal cookie recipe ever! (wink -IMNTBHO)
3/4 c veg shortening
1/2 c brown sugar, firmly packed
½ c granulated sugar
1 egg
¼ c vanilla
3 c Quaker oats, uncooked (quick or old fashioned)
1 c All Purpose flour
1 t salt
½ t baking soda
Heat oven to 350. Beat together shortening, egg, water and vanilla until creamy. Add combined dry ingredients; mix well. Drop by rounded teaspoon onto ungreased cookie sheet. Bake 12-15 minutes.
Remove tro wire rack. Cool completely.
Variations:
Stir in one cup (any combination): raisins, chopped nuts, chocolate chips, and flaked coconut.
Large cookies: bake at 375. Drop by tablespoon
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I don't see water listed. Where did I write that? LOL- I'm totally not finding it.
Coreen Fisher said:
I was just going to start to measure out ingredients to make these cookies and I noticed that you mention water as one ingredient but it is not listed. How much water...........Thanks :0)
Dawn Becker said:The one under the lid is the version I don't like - the so-called new improved version. Now, in all fairness, I have not looked at it since 2004. They may have put the original one back in if enough people complained. I honestly don't know because I haven't looked after finally finding the original after a few years of searching. But the last time I used that recipe that I'm thinking of- I threw out the whole batch. They were horrid and not what they used to have at all. I'll post it the one I love here and you can tell me if it's different or the same. I grew up in the Akron area, very close to Quaker Square (home of the original Quaker Oats Mill). This is the recipe they used in their bakery. Bar none, the best oatmeal cookie recipe ever! (wink -IMNTBHO)
3/4 c veg shortening
1/2 c brown sugar, firmly packed
½ c granulated sugar
1 egg
¼ c vanilla
3 c Quaker oats, uncooked (quick or old fashioned)
1 c All Purpose flour
1 t salt
½ t baking soda
Heat oven to 350. Beat together shortening, egg, water and vanilla until creamy. Add combined dry ingredients; mix well. Drop by rounded teaspoon onto ungreased cookie sheet. Bake 12-15 minutes.
Remove tro wire rack. Cool completely.
Variations:
Stir in one cup (any combination): raisins, chopped nuts, chocolate chips, and flaked coconut.
Large cookies: bake at 375. Drop by tablespoon
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You have written beat shortening egg, water etc.......but you have not listed the amount with the other ingredients :)
Dawn Becker said:The one under the lid is the version I don't like - the so-called new improved version. Now, in all fairness, I have not looked at it since 2004. They may have put the original one back in if enough people complained. I honestly don't know because I haven't looked after finally finding the original after a few years of searching. But the last time I used that recipe that I'm thinking of- I threw out the whole batch. They were horrid and not what they used to have at all. I'll post it the one I love here and you can tell me if it's different or the same. I grew up in the Akron area, very close to Quaker Square (home of the original Quaker Oats Mill). This is the recipe they used in their bakery. Bar none, the best oatmeal cookie recipe ever! (wink -IMNTBHO)
3/4 c veg shortening
1/2 c brown sugar, firmly packed
½ c granulated sugar
1 egg
¼ c vanilla
3 c Quaker oats, uncooked (quick or old fashioned)
1 c All Purpose flour
1 t salt
½ t baking soda
Heat oven to 350. Beat together shortening, egg, water and vanilla until creamy. Add combined dry ingredients; mix well. Drop by rounded teaspoon onto ungreased cookie sheet. Bake 12-15 minutes.
Remove tro wire rack. Cool completely.
Variations:
Stir in one cup (any combination): raisins, chopped nuts, chocolate chips, and flaked coconut.
Large cookies: bake at 375. Drop by tablespoon
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Ahh...... gotcha. OK - now I see it. I was just reading ingredients. I copy and pasted that. I have never noticed it because I rarely read directions, just ingredients. Therefore, I have always made mine without water.
Now I will have to do some research. LOL - anyway, I've always made them without water and they are great. I wonder how they taste with water? I would imagine it's not a lot of water. It is a thick batter (maybe because it needs some water?). I would add just enough to make it a thinner consistency but still able to use a spoon to drop them.
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Is'nt 1/4c too much vanilla?
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