20 Delicious Quaker Oats Oatmeal Raisin Cookies Recipes Healthy

Who says healthy can’t be delicious? Dive into the cozy world of baking with our roundup of 20 Delicious Quaker Oats Oatmeal Raisin Cookies Recipes that promise to satisfy your sweet tooth without the guilt. Perfect for home cooks looking for a wholesome twist on a classic favorite, these recipes are your ticket to a healthier, happier snack time. Ready to bake your way to bliss? Let’s get started!

Classic Quaker Oats Oatmeal Raisin Cookies

Growing up, my grandma’s kitchen was always filled with the warm, comforting aroma of oatmeal raisin cookies baking in the oven. It’s a smell that takes me back every time I whip up a batch of these Classic Quaker Oats Oatmeal Raisin Cookies. Perfect for a cozy afternoon or as a sweet treat to share, these cookies are a timeless favorite.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened (I always let mine sit out for about an hour before starting.)
• 1 cup packed brown sugar (The darker the sugar, the richer the flavor, in my opinion.)
• 1/2 cup granulated sugar
• 2 large eggs (Room temperature eggs blend better, creating a smoother dough.)
• 1 teaspoon vanilla extract (Pure vanilla makes all the difference.)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (A little extra never hurt anyone.)
• 1/2 teaspoon salt
• 3 cups Quaker Oats (old-fashioned, not quick oats)
• 1 cup raisins (Soak them in warm water for 10 minutes if they’re too dry.)

Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the butter mixture, mixing just until combined.
5. Stir in the oats and raisins until evenly distributed throughout the dough. Tip: Don’t overmix to keep the cookies tender.
6. Drop by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10 to 12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, take them out when they’re just set.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

These cookies come out perfectly chewy with a slight crisp around the edges, packed with the wholesome goodness of oats and the sweet burst of raisins. Try serving them warm with a glass of cold milk for the ultimate comfort food experience.

Chewy Quaker Oats Oatmeal Raisin Cookies

Perfectly chewy and packed with wholesome goodness, these Quaker Oats Oatmeal Raisin Cookies have been my go-to for years. Whether it’s a chilly morning or a late-night snack craving, they never disappoint. I remember baking these with my grandma, who always insisted on adding an extra handful of raisins for that sweet burst in every bite.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened (I swear by Kerrygold for its rich flavor)
• 1 cup packed brown sugar (dark brown for a deeper molasses taste)
• 1/2 cup granulated sugar
• 2 large eggs (room temp eggs blend smoother into the batter)
• 1 teaspoon vanilla extract (pure, not imitation, makes all the difference)
• 1 1/2 cups all-purpose flour (I sometimes substitute half with whole wheat for extra fiber)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt (sea salt adds a nice crunch)
• 3 cups Quaker Oats (old-fashioned, not instant, for that perfect chew)
• 1 cup raisins (soaked in warm water for 10 minutes to plump up)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the creamed mixture, mixing just until combined.
6. Fold in the oats and drained raisins until evenly distributed.
7. Drop by rounded tablespoonfuls onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Let these cookies cool slightly before diving in; they firm up just enough to achieve that dreamy chewy texture. The cinnamon and brown sugar create a warm, comforting flavor, while the plump raisins add little pockets of sweetness. Try serving them warm with a scoop of vanilla ice cream for an indulgent twist.

Healthy Quaker Oats Oatmeal Raisin Cookies with Flaxseed

Waking up to the aroma of freshly baked cookies is one of life’s simple pleasures, and these Healthy Quaker Oats Oatmeal Raisin Cookies with Flaxseed are no exception. I remember the first time I tweaked my grandma’s recipe to make it healthier, and honestly, these turned out even better than the original!

Ingredients

• 1 cup Quaker Oats – I always keep a big container in my pantry for quick breakfasts and baking.
• 1/2 cup whole wheat flour – for that extra fiber boost.
• 1/4 cup ground flaxseed – my secret ingredient for adding omega-3s.
• 1/2 cup raisins – I love the chewy texture they add.
• 1/4 cup honey – a natural sweetener that’s better than sugar.
• 1/4 cup coconut oil, melted – gives a subtle tropical flavor.
• 1 egg, room temperature – helps bind everything together nicely.
• 1 tsp vanilla extract – pure, not imitation, for the best flavor.
• 1/2 tsp baking soda – to get that perfect rise.
• 1/2 tsp cinnamon – because everything’s better with a little spice.

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the Quaker Oats, whole wheat flour, ground flaxseed, raisins, baking soda, and cinnamon until well combined.
3. In another bowl, whisk together the honey, melted coconut oil, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the cookies tender.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: This prevents them from breaking apart.

Fresh out of the oven, these cookies are wonderfully chewy with a hint of crunch from the oats. The flaxseed adds a nutty depth that pairs perfectly with the sweet raisins. Try serving them warm with a glass of almond milk for a comforting snack.

Vegan Quaker Oats Oatmeal Raisin Cookies

Kicking off the week with a batch of these Vegan Quaker Oats Oatmeal Raisin Cookies is my idea of a perfect Monday. There’s something about the aroma of cinnamon and raisins baking that turns any kitchen into a cozy haven. Plus, they’re a hit with my vegan friends and non-vegan family alike—proof that you don’t need butter or eggs for a delicious cookie.

Ingredients

• 1 cup Quaker Oats – I love the texture they add, making each bite hearty.
• 1 cup all-purpose flour – For that perfect cookie structure.
• 1/2 cup coconut oil, melted – My go-to for a buttery flavor without the dairy.
• 1/2 cup brown sugar – It gives a deep, molasses-like sweetness.
• 1/4 cup almond milk – Just enough to bring the dough together without making it wet.
• 1 tsp vanilla extract – A splash for that warm, inviting aroma.
• 1 tsp cinnamon – Because oatmeal raisin cookies aren’t the same without it.
• 1/2 tsp baking soda – The rise in these cookies is just right.
• 1/2 cup raisins – I sometimes soak them in warm water for 10 minutes to plump them up.

Instructions

1. Preheat your oven to 350°F (175°C). Lining your baking sheet with parchment paper saves cleanup time.
2. In a large bowl, whisk together the melted coconut oil and brown sugar until smooth. Tip: If your coconut oil is too hot, let it cool slightly to avoid melting the sugar.
3. Stir in the almond milk and vanilla extract into the oil-sugar mixture. The vanilla adds a lovely depth of flavor.
4. In another bowl, mix the Quaker Oats, flour, cinnamon, and baking soda. Combining dry ingredients separately ensures even distribution.
5. Gradually add the dry ingredients to the wet, mixing until just combined. Overmixing can lead to tough cookies.
6. Fold in the raisins. If you’ve soaked them, make sure to drain and pat them dry first.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. They’ll spread a bit as they bake.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents them from breaking apart.

You’ll love the chewy texture and the way the cinnamon and raisins play off each other in every bite. These cookies are fantastic with a cup of tea or as a sweet snack on the go. Yes, they’re that good—I’ve had to hide the last few from my family more than once!

Gluten-Free Quaker Oats Oatmeal Raisin Cookies

Deliciously chewy and packed with wholesome goodness, these gluten-free oatmeal raisin cookies are my go-to when I need a quick yet satisfying treat. I remember the first time I tweaked this recipe to be gluten-free; my friends couldn’t even tell the difference!

Ingredients

• 1 cup gluten-free Quaker oats (I love the texture they add)
• 1/2 cup almond flour (for that perfect, tender crumb)
• 1/4 cup coconut sugar (it gives a subtle caramel note)
• 1/4 cup raisins (soaked in warm water for 10 minutes to plump up)
• 1/4 cup melted coconut oil (extra virgin is my preference for its flavor)
• 1 large egg, room temperature (it blends better when not cold)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 tsp baking soda (for just the right amount of lift)
• 1/2 tsp cinnamon (because it’s not oatmeal without cinnamon)
• Pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the melted coconut oil, coconut sugar, egg, and vanilla extract until smooth.
3. Add the almond flour, baking soda, cinnamon, and salt to the wet ingredients, mixing until just combined.
4. Fold in the gluten-free oats and drained raisins, ensuring they’re evenly distributed throughout the dough.
5. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty with cinnamon and sweet from the raisins, these cookies have a delightful chewiness that’s hard to resist. Serve them with a cold glass of almond milk for a comforting snack, or crumble them over yogurt for a breakfast twist.

Quaker Oats Oatmeal Raisin Cookies with Chocolate Chips

How many times have I found myself craving something sweet, yet wholesome, in the middle of a busy week? Too many to count, which is why these Quaker Oats Oatmeal Raisin Cookies with Chocolate Chips have become my go-to. They’re the perfect blend of chewy, sweet, and slightly healthy, if you squint.

Ingredients

• 1 cup unsalted butter, softened (I always leave mine out the night before to ensure it’s perfectly soft)
• 1 cup packed brown sugar (the darker the better for that deep molasses flavor)
• 1/2 cup granulated sugar (because a little extra sweetness never hurt anyone)
• 2 large eggs (room temperature eggs blend more smoothly into the batter)
• 1 teaspoon vanilla extract (the real deal, none of that imitation stuff)
• 1 1/2 cups all-purpose flour (I sometimes swap half for whole wheat for a nuttier taste)
• 1 teaspoon baking soda (freshness is key, so I check the date every time)
• 1 teaspoon ground cinnamon (a little extra for warmth)
• 1/2 teaspoon salt (just enough to balance the sweetness)
• 3 cups Quaker Oats (old-fashioned, not instant, for the best texture)
• 1 cup raisins (soaked in warm water for 10 minutes to plump up)
• 1 cup chocolate chips (I’m partial to dark chocolate for a contrast to the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one at a time prevents the batter from curdling.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the wet ingredients, mixing just until combined.
5. Fold in the oats, drained raisins, and chocolate chips until evenly distributed. Tip: Don’t overmix to keep the cookies tender.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These cookies strike the perfect balance between chewy and crisp, with the raisins adding a burst of sweetness and the chocolate chips a rich depth. Try serving them slightly warm with a glass of cold milk for the ultimate comfort food experience.

Quaker Oats Oatmeal Raisin Cookies with Nuts

Every time I bake these Quaker Oats Oatmeal Raisin Cookies with Nuts, I’m reminded of my grandma’s kitchen. The aroma of cinnamon and raisins fills the air, and suddenly, it’s not just about the cookies—it’s about the memories.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened (I always take mine out an hour before baking)
• 1 cup packed brown sugar (the darker, the better for that deep molasses flavor)
• 1/2 cup granulated sugar
• 2 large eggs (room temp eggs blend smoother, trust me)
• 1 teaspoon vanilla extract (pure, not imitation, makes all the difference)
• 1 1/2 cups all-purpose flour (I sometimes swap half for whole wheat for a nuttier taste)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (a little extra never hurt anyone)
• 1/2 teaspoon salt
• 3 cups Quaker Oats (old-fashioned, not instant, for the perfect chew)
• 1 cup raisins (soaked in warm water for 10 minutes if they’re too dry)
• 1/2 cup chopped walnuts (toasted lightly for extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the creamed mixture, mixing just until combined.
6. Stir in the oats, raisins, and walnuts until evenly distributed.
7. Drop by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10 to 12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Last bite reveals a perfect balance of chewy and crispy, with the nuts adding a delightful texture. Serve these with a cold glass of milk or crumble over vanilla ice cream for an indulgent treat.

Spiced Quaker Oats Oatmeal Raisin Cookies

Zesty mornings call for something warm and comforting, and that’s exactly what these Spiced Quaker Oats Oatmeal Raisin Cookies bring to the table. I remember whipping up a batch on a chilly autumn morning, the spices filling the kitchen with a scent that promised coziness in every bite.

Ingredients

• 1 cup unsalted butter, softened (I always take mine out the night before to ensure it’s perfectly soft)
• 1 cup packed brown sugar (the deep molasses flavor is key here)
• 1/2 cup granulated sugar
• 2 large eggs (room temperature blends better, trust me)
• 1 teaspoon vanilla extract (the real deal, none of that imitation stuff)
• 1 1/2 cups all-purpose flour (I sometimes swap half for whole wheat for a nuttier taste)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (a little extra never hurt anyone)
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3 cups Quaker Oats (old-fashioned, not instant, for that perfect chew)
• 1 cup raisins (soaked in warm water for 10 minutes to plump up)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one at a time prevents the mixture from curdling.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add this to the wet ingredients, mixing just until combined.
5. Fold in the Quaker Oats and drained raisins until evenly distributed throughout the dough. Tip: Don’t overmix here to keep the cookies tender.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Delightfully chewy with a hint of spice, these cookies are perfect with a glass of cold milk or crumbled over vanilla ice cream for an easy dessert. The raisins add little bursts of sweetness, making each bite a little surprise.

Quaker Oats Oatmeal Raisin Cookies with Coconut

Few things bring me as much joy as the smell of oatmeal raisin cookies baking in the oven, especially when they’re packed with coconut for that extra bit of tropical flair. It’s a recipe that reminds me of my grandma’s kitchen, where every cookie was made with love and a sprinkle of nostalgia.

Ingredients

• 1 cup unsalted butter, softened (I always take mine out of the fridge an hour before baking)
• 1 cup packed brown sugar (the dark variety adds a deeper flavor, in my opinion)
• 1/2 cup granulated sugar
• 2 large eggs (room temperature blends better, trust me)
• 1 teaspoon vanilla extract (the real deal, none of that imitation stuff)
• 1 1/2 cups all-purpose flour (I sometimes swap half for whole wheat for a healthier twist)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (a little extra never hurt anyone)
• 1/2 teaspoon salt
• 3 cups Quaker Oats (old-fashioned, not instant, for the perfect texture)
• 1 cup raisins (soaked in warm water for 10 minutes to plump up)
• 1 cup shredded coconut (toasted lightly for an enhanced nutty flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one at a time prevents the mixture from curdling.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the wet ingredients, mixing just until combined.
5. Fold in the Quaker Oats, plumped raisins, and shredded coconut until evenly distributed throughout the dough. Tip: Toasting the coconut beforehand brings out a richer flavor.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Soft and chewy with a delightful crunch from the toasted coconut, these cookies are a textural dream. Serve them with a glass of cold milk or crumble them over vanilla ice cream for an irresistible dessert.

Low Sugar Quaker Oats Oatmeal Raisin Cookies

Many mornings, I find myself craving something sweet but not too indulgent to start my day. That’s when I turn to these Low Sugar Quaker Oats Oatmeal Raisin Cookies—they’re just the right amount of sweet, packed with fiber, and utterly satisfying with a cup of black coffee.

Ingredients

• 1 cup Quaker Oats – I love the texture they add, making each bite hearty.
• 1/2 cup whole wheat flour – for a nuttier flavor and extra fiber.
• 1/4 cup raisins – I sometimes soak them in warm water for 10 minutes to plump them up.
• 1/4 cup unsweetened applesauce – my secret to keeping them moist without extra sugar.
• 1 tbsp coconut oil – melted, it gives a subtle tropical hint.
• 1 egg – room temperature, it blends better with the other ingredients.
• 1 tsp vanilla extract – pure extract makes all the difference.
• 1/2 tsp baking soda – for that perfect rise.
• 1/2 tsp cinnamon – because oatmeal and cinnamon are a match made in heaven.

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the Quaker Oats, whole wheat flour, baking soda, and cinnamon until well combined.
3. In another bowl, whisk together the applesauce, coconut oil, egg, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Tip: Overmixing can lead to tough cookies.
5. Fold in the raisins gently. If you soaked them, make sure to drain them well first.
6. Drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Tip: This prevents them from breaking apart.

Chewy with a slight crunch around the edges, these cookies are a delightful contrast of textures. The raisins add little bursts of sweetness, making them perfect for a quick breakfast or an afternoon snack. Try serving them warm with a dollop of Greek yogurt for an extra protein boost.

Quaker Oats Oatmeal Raisin Cookies with Applesauce

My kitchen smells like a cozy autumn afternoon whenever I whip up these Quaker Oats Oatmeal Raisin Cookies with Applesauce. They’re a healthier twist on the classic, and trust me, the applesauce adds such a moist texture that you won’t miss the extra butter one bit.

Ingredients

• 1 cup Quaker Oats – I always keep a big container in my pantry for quick breakfasts and baking.
• 3/4 cup all-purpose flour – Spooned and leveled, please, for the perfect measure.
• 1/2 cup unsweetened applesauce – This is my secret ingredient for moisture without the guilt.
• 1/2 cup raisins – I like to soak them in warm water for 10 minutes to plump them up.
• 1/4 cup brown sugar – Packed tightly, because that’s where the rich flavor comes from.
• 1/4 cup granulated sugar – Just enough to sweeten the deal.
• 1/4 cup softened butter – I leave mine out for about 30 minutes before starting.
• 1 egg – Room temperature eggs blend better, in my experience.
• 1 tsp vanilla extract – The real deal, none of that imitation stuff.
• 1/2 tsp baking soda – Make sure it’s fresh for the best rise.
• 1/2 tsp cinnamon – A little spice makes everything nice.
• 1/4 tsp salt – Just a pinch to balance the sweetness.

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Tip: This usually takes about 2 minutes with a hand mixer.
3. Beat in the egg and vanilla extract until well combined. The mixture should look smooth and slightly glossy.
4. Stir in the applesauce. Don’t worry if it looks a bit runny; the oats will soak up the moisture.
5. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the wet ingredients, mixing just until combined. Overmixing leads to tough cookies.
6. Fold in the Quaker Oats and drained raisins. The dough will be thick and sticky.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. They’ll spread as they bake.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

What makes these cookies stand out is their chewy texture and the subtle sweetness from the raisins and applesauce. They’re perfect with a glass of cold milk or crumbled over yogurt for a breakfast treat.

Quaker Oats Oatmeal Raisin Cookies with Honey

Craving something sweet but wholesome? I recently whipped up these Quaker Oats Oatmeal Raisin Cookies with Honey, and let me tell you, they’re the perfect blend of chewy and crispy, with just the right amount of sweetness from the honey. It’s a recipe that reminds me of my grandma’s kitchen, where the smell of baking cookies was a constant.

Ingredients

• 1 cup unsalted butter, softened (I always take mine out of the fridge an hour before baking)
• 1 cup honey (local honey is my favorite for its flavor and supporting local beekeepers)
• 2 large eggs (room temperature eggs blend better, in my experience)
• 1 teaspoon vanilla extract (the real deal, not imitation)
• 1 1/2 cups all-purpose flour (I sometimes swap half for whole wheat for a nuttier taste)
• 1 teaspoon baking soda
• 1/2 teaspoon salt (I prefer sea salt for its subtle crunch)
• 3 cups Quaker Oats (old-fashioned, not instant, for the best texture)
• 1 cup raisins (soaked in warm water for 10 minutes to plump them up)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and honey until light and fluffy. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined.
5. Stir in the Quaker Oats and drained raisins until evenly distributed throughout the dough. Tip: Don’t overmix to keep the cookies tender.
6. Drop by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: Rotate the baking sheets halfway through for even baking.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

These cookies have a delightful chewiness from the oats and raisins, with a subtle honey sweetness that’s not overpowering. Try serving them warm with a glass of cold milk for the ultimate comfort food experience.

Quaker Oats Oatmeal Raisin Cookies with Cinnamon

Sometimes, all it takes is a batch of homemade oatmeal raisin cookies to turn a dreary afternoon around. I remember my grandma always had a jar of these on her counter, and the smell of cinnamon wafting through her kitchen is a memory I cherish. Today, I’m sharing my take on the classic Quaker Oats oatmeal raisin cookies, with a generous sprinkle of cinnamon for that warm, comforting flavor.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened – I find that room temperature butter blends more smoothly, creating a better texture.
• 1 cup packed brown sugar – The molasses in brown sugar adds a depth of flavor you just can’t get with white sugar.
• 1/2 cup granulated sugar
• 2 large eggs – Always room temp for me; they incorporate into the batter more evenly.
• 1 teaspoon vanilla extract – The real deal, please! Imitation just doesn’t cut it.
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon – Don’t skimp; it’s the star of the show.
• 1/2 teaspoon salt
• 3 cups Quaker Oats (old-fashioned, uncooked)
• 1 cup raisins – I like to plump them up in warm water for 10 minutes before adding to the dough.

Instructions

1. Preheat your oven to 350°F (175°C). This ensures even baking from the get-go.
2. In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. Tip: Scrape the bowl sides occasionally for a uniform mix.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the butter mixture, mixing just until combined.
5. Stir in the oats and raisins until evenly distributed throughout the dough. Tip: If the dough feels too sticky, chilling it for 30 minutes makes it easier to handle.
6. Drop by rounded tablespoonfuls onto ungreased baking sheets, about 2 inches apart. Tip: For uniformly sized cookies, I use a small ice cream scoop.
7. Bake for 10 to 12 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely.

My favorite thing about these cookies is the perfect balance of chewy and crispy textures, with the cinnamon and raisins offering little bursts of flavor. Serve them with a cold glass of milk or crumble them over vanilla ice cream for an indulgent treat.

Quaker Oats Oatmeal Raisin Cookies with Banana

Just yesterday, I found myself craving something sweet yet wholesome, and that’s when I remembered my grandma’s secret recipe for oatmeal raisin cookies. But this time, I decided to add a twist with some ripe bananas for extra moisture and flavor. Trust me, these cookies are a game-changer!

Ingredients

• 1 cup Quaker Oats – because nothing beats the classic.
• 1/2 cup unsalted butter, softened – I always leave mine out the night before.
• 1 ripe banana, mashed – the spottier, the better for sweetness.
• 3/4 cup brown sugar – for that deep, molasses-like flavor.
• 1 egg – room temperature blends better, in my experience.
• 1 tsp vanilla extract – pure extract makes all the difference.
• 1 cup all-purpose flour – spooned and leveled to avoid dense cookies.
• 1/2 tsp baking soda – fresh for maximum rise.
• 1/2 tsp cinnamon – a little warmth goes a long way.
• 1/2 cup raisins – I like to soak them in warm water for 10 minutes to plump up.

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract, then stir in the mashed banana until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and cinnamon.
5. Gradually add the dry ingredients to the wet, mixing just until incorporated.
6. Fold in the Quaker Oats and drained raisins until evenly distributed throughout the dough.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Banana adds an incredible softness to these cookies, making them irresistibly chewy with a hint of fruity sweetness. Serve them warm with a glass of cold milk, or get creative by sandwiching a scoop of vanilla ice cream between two cookies for an epic dessert.

Quaker Oats Oatmeal Raisin Cookies with Maple Syrup

Perfect for those cozy mornings or when you’re craving something sweet but wholesome, these Quaker Oats Oatmeal Raisin Cookies with Maple Syrup have become my go-to. I remember the first time I tweaked the recipe to include maple syrup; the kitchen smelled like a Vermont autumn, and the cookies were gone before they even cooled.

Ingredients

• 1 cup unsalted butter, softened (I always leave mine out the night before for that perfect consistency)
• 1 cup packed brown sugar (the darker the better for that deep molasses flavor)
• 1/2 cup pure maple syrup (none of that imitation stuff—it makes all the difference)
• 2 large eggs (room temperature eggs blend smoother, trust me)
• 1 teaspoon vanilla extract (the real deal, not artificial)
• 1 1/2 cups all-purpose flour (I sometimes swap half for whole wheat for a nuttier taste)
• 1 teaspoon baking soda (freshness matters—test it with vinegar if unsure)
• 1 teaspoon ground cinnamon (a little extra never hurt anyone)
• 1/2 teaspoon salt (I prefer sea salt for its subtle crunch)
• 3 cups Quaker Oats (old-fashioned, not instant, for the best texture)
• 1 cup raisins (soak them in warm water for 10 minutes if they’re too dry)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the maple syrup, eggs, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
6. Stir in the oats and raisins until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Mmm, these cookies strike the perfect balance between chewy and crisp, with the maple syrup adding a subtle richness that complements the raisins beautifully. Try serving them warm with a drizzle of extra maple syrup for an indulgent twist.

Quaker Oats Oatmeal Raisin Cookies with Peanut Butter

Finally, a cookie that combines the comforting warmth of oatmeal raisin with the rich, nutty flavor of peanut butter. It’s a match made in heaven, and I’ve been baking these gems for years, tweaking the recipe until it’s just right. Perfect for a cozy afternoon or as a sweet treat to share with friends.

Ingredients

• 1 cup Quaker Oats – because nothing beats the classic texture they bring.
• 1/2 cup creamy peanut butter – I swear by the natural kind for its pure flavor.
• 1/2 cup unsalted butter, softened – room temp is key for that perfect creaminess.
• 3/4 cup brown sugar – for that deep, molasses sweetness.
• 1 large egg – always room temperature to blend smoothly.
• 1 tsp vanilla extract – a splash of my homemade vanilla makes all the difference.
• 1 cup all-purpose flour – the foundation of our cookie structure.
• 1/2 tsp baking soda – for just the right amount of lift.
• 1/2 tsp cinnamon – a hint of spice to complement the raisins.
• 1/2 cup raisins – I like to plump them up in warm water first for extra juiciness.

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, peanut butter, and brown sugar until light and fluffy. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and cinnamon. Gradually add this to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Fold in the Quaker Oats and drained raisins until evenly distributed throughout the dough.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, I use a small ice cream scoop.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these cookies are a delightful mix of chewy and crispy, with the peanut butter adding a depth that makes them irresistible. Try serving them slightly warm with a glass of cold milk for the ultimate comfort food experience.

Quaker Oats Oatmeal Raisin Cookies with Almond Butter

After a long day of testing recipes, there’s nothing I crave more than a batch of warm, chewy oatmeal raisin cookies. Adding almond butter to the classic Quaker Oats recipe not only gives them a rich, nutty flavor but also makes them irresistibly moist. Trust me, these cookies are a game-changer for your cookie jar.

Ingredients

• 1 cup unsalted butter, softened (I always take mine out of the fridge an hour before baking)
• 1 cup packed brown sugar (the darker the better for that deep molasses flavor)
• 1/2 cup granulated sugar (because a little extra sweetness never hurt anyone)
• 2 large eggs (room temperature eggs blend more smoothly into the batter)
• 1 teaspoon vanilla extract (pure vanilla makes all the difference)
• 1 1/2 cups all-purpose flour (I like to fluff it up with a fork before measuring)
• 1 teaspoon baking soda (freshness is key, so check the expiration date)
• 1 teaspoon ground cinnamon (a must for that warm spice note)
• 1/2 teaspoon salt (I use sea salt for a cleaner taste)
• 3 cups Quaker Oats (old-fashioned oats give the best texture)
• 1 cup raisins (soak them in warm water for 10 minutes if they’re too dry)
• 1/2 cup almond butter (creamy or crunchy, depending on your texture preference)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one at a time prevents the batter from separating.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the butter mixture, mixing just until combined.
5. Stir in the oats, raisins, and almond butter until evenly distributed. Tip: Fold in the almond butter last to avoid overmixing, which can make the cookies tough.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these cookies are a perfect blend of chewy and crispy, with the almond butter adding a subtle depth that pairs wonderfully with the sweet raisins. Serve them with a glass of cold milk or crumble them over vanilla ice cream for an indulgent dessert.

Quaker Oats Oatmeal Raisin Cookies with Vanilla Extract

There’s something incredibly comforting about the smell of oatmeal raisin cookies baking in the oven. It takes me back to my grandma’s kitchen, where these treats were a staple. Today, I’m sharing my take on the classic Quaker Oats oatmeal raisin cookies, with a hint of vanilla extract that makes all the difference.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened – I always let mine sit out for an hour before baking.
• 1 cup packed brown sugar – for that deep, molasses flavor.
• 1/2 cup granulated sugar – to balance the richness.
• 2 large eggs – room temperature eggs blend better, in my experience.
• 1 teaspoon vanilla extract – the real deal, none of that imitation stuff.
• 1 1/2 cups all-purpose flour – spooned and leveled for accuracy.
• 1 teaspoon baking soda – to give them just the right lift.
• 1 teaspoon ground cinnamon – because cinnamon and raisins are a match made in heaven.
• 1/2 teaspoon salt – to enhance all the flavors.
• 3 cups Quaker Oats – the star of the show.
• 1 cup raisins – I like to plump mine in warm water for 10 minutes first.

Instructions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the Quaker Oats and raisins until evenly distributed throughout the dough.
7. Drop by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10 to 12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Perfectly chewy with a slight crisp around the edges, these cookies are a delightful mix of textures. The vanilla extract adds a subtle warmth that complements the cinnamon and raisins beautifully. Try serving them slightly warm with a glass of cold milk for the ultimate comfort food experience.

Quaker Oats Oatmeal Raisin Cookies with Pumpkin Spice

There’s something incredibly comforting about the smell of oatmeal raisin cookies baking in the oven, especially when they’re spiced with pumpkin spice. It reminds me of autumn mornings, even if it’s the middle of summer, and that’s exactly why I love making these Quaker Oats Oatmeal Raisin Cookies with Pumpkin Spice year-round.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened – I always take mine out of the fridge an hour before baking.
• 1 cup packed brown sugar – for that deep, molasses-like sweetness.
• 1/2 cup granulated sugar – to balance the brown sugar’s richness.
• 2 large eggs – room temperature eggs blend better, in my experience.
• 1 teaspoon vanilla extract – the real deal, not imitation.
• 1 1/2 cups all-purpose flour – spooned and leveled to avoid dense cookies.
• 1 teaspoon baking soda – for that perfect rise.
• 1 teaspoon pumpkin spice – my secret weapon for warmth and depth.
• 1/2 teaspoon salt – to enhance all the flavors.
• 3 cups Quaker Oats – the star of the show, providing texture and heartiness.
• 1 cup raisins – I like to plump them in warm water for 10 minutes before using.

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This ensures even baking and easy cleanup.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Tip: This should take about 3 minutes with an electric mixer.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Ensuring each egg is fully incorporated before adding the next prevents a greasy dough.
4. In a separate bowl, whisk together the flour, baking soda, pumpkin spice, and salt. Gradually add this to the butter mixture, mixing just until combined. Overmixing leads to tough cookies.
5. Stir in the Quaker Oats and drained raisins until evenly distributed throughout the dough.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. They’ll spread as they bake.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, err on the side of underbaking.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. This helps them set without falling apart.

Perfectly spiced and wonderfully chewy, these cookies are a delight with a glass of cold milk or as a sweet addition to your morning coffee. I sometimes like to sandwich them with a scoop of vanilla ice cream for an indulgent treat.

Quaker Oats Oatmeal Raisin Cookies with Orange Zest

Perfectly chewy with a hint of citrus, these oatmeal raisin cookies have become my go-to for lazy Sunday baking sessions. I stumbled upon adding orange zest by accident, and now I can’t imagine them without it.

Ingredients

• 1 cup unsalted butter, softened (I leave mine out overnight for the perfect consistency)
• 1 cup packed brown sugar (the darker, the better for that deep molasses flavor)
• 1/2 cup granulated sugar
• 2 large eggs (room temperature blends smoother)
• 1 tsp vanilla extract (the real deal, please)
• 1 1/2 cups all-purpose flour (I sometimes swap half for whole wheat for a nuttier taste)
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups Quaker Oats (old-fashioned, not instant, for the best texture)
• 1 cup raisins (soaked in warm water for 10 minutes to plump up)
• 1 tbsp orange zest (from about 1 large orange, trust me on this)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the oats, plumped raisins, and orange zest until evenly distributed.
7. Drop by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably soft with a chewy center and crispy edges, these cookies are a dream. Serve them with a glass of cold milk or crumble over vanilla ice cream for an extra special treat.

Conclusion

We hope you’ve enjoyed exploring these 20 delicious and healthy Quaker Oats oatmeal raisin cookie recipes! Each one offers a unique twist on a classic favorite, perfect for home cooks looking to bake something special. Don’t forget to try them out, share your favorites in the comments, and pin your top picks on Pinterest. Happy baking!