Quaker's Oatmeal Cookie recipe has been dubbed one of its "best" over the years. Whether you make biscuits or cookie bars, this recipe is sure to please. Makes about 4 1/2 dozen oatmeal biscuits.
- Skill level:
Things you need
- 600 g (3 cups) rolled porridge oats
- 275 g (1 1/4 cup) softened butter or margarine
- 225 g (1 1/2 cup) all-purpose flour
- 175 g (3/4 cup) packed brown sugar
- 110 g (1/2 cup) granulated sugar
- 5 g (1 tsp) baking soda
- 5 g (1 tsp) vanilla
- 5 g (1 tsp) cinnamon
- 2.5 g (1/2 tsp) salt
- 1 g (1/4 tsp) nutmeg
- 1 egg
Heat oven to 190°C (375°F) and line some oven trays with baking paper - or grease with flour and butter, or use nonstick oven trays.
Beat together butter or margarine and sugars in a large bowl until creamy.
Add egg and vanilla and beat well.
Combine flour, baking soda, salt and spices in a smaller bowl.
Add flour mixture to the butter/sugar mixture and blend well.
Stir in oats.
Drop dough by rounded tablespoons onto oven tray.
Bake 8 to 9 minutes for a chewy texture or 10 to 11 minutes for a crisp texture.
Cool 1 minute on oven tray, then remove to wire rack.
Cool completely and store in tightly covered container.
Tips and warnings
- If you're on a low-sodium diet, you can omit the salt.
- To make bar cookies, press dough onto the bottom of an ungreased 23 cm-by- 32 cm (9-by-13-inch) baking tray. Bake 25 to 30 minutes, or until light golden brown. Cool completely, then cut into bars.
- For variation, add 200 g (1 cup) raisins or chopped nuts or stir in 225g (1 cup) semisweet chocolate, butterscotch, or peanut butter chips and omit the spices.