I have been baking as long as my mother would let me in the kitchen. Which was always. She was great about cooking as long as I would clean the kitchen. But, I only could bake. No main dishes or vegetables or anything like that. Why? I guess it was because baking to an extent is very cheap. Flour, sugar, eggs, milk and butter that’s about all you need. We were on a very tight budget. Sooo I have been baking for a long time. And you know I don’t even care for sweets that much. I just love to bake. Here is another recipe back in the day of the first few years of teaching. It is from Quaker Oats website. It no longer appears on the box.
First a few tips about baking cookies:
- Make sure that you use butter which I prefer or margarine for baking. Do not use whipped or low-fat margarine.
- Ingredients should be at room temperature.
- Butter should be soft, but not too soft or the cookies will flatten as they bake
- Use parchment paper on your cookie sheets. This saves time in washing cookie sheets.
- Find a good cookie sheet. Expensive is not always the best. A shiny cookie sheet is better than dull.
- Do not use your cookie sheet for any other food for example to make cheese toast .
- Be careful about the cooking time. You should know your oven. Does it cook quicker or slower than the recipe recommends?
- Just 1 minute more cooking time for cookies is a lot. Remember these are small little things!
Measure all ingredients separately
- Softened Butter and Sugars
Cream butter and sugar
Add egg and vanilla
Add dry ingredients except oats
Mix well
Stir in oats
Place on baking sheet with parchment paper
Quaker’s Best Oatmeal Cookies
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11/4 cups butter, softened
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3/4 cup firmly packed light brown sugar
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1/2 cup granulated sugar
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1 egg
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1 teaspoon vanilla
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11/2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt (optional)
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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3 cups Quakers Oats old fashioned
Heat oven to 375 degrees. Beat together margarine and sugars until creamy. Add egg and vanilla: beat well. Add combined flour, baking soda, salt and spices: mix well. Stir in oats: mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet: remove to wire rack. Cool completely. Store in a tightly covered container.
Makes about 4 1/2 dozen
ENJOY!
The Teacher Cooks
The Teacher Cooks 
Those are the BEST oatmeal cookies!! Thanks for sharing the recipes!!!!!
My mom loves oatmeal cookies and I think she will like this recipe. I have just two questions. Can you replace parchment paper with wax paper and will it turn out the same way?
No you cannot replace it with wax paper. Thanks for asking.
From reading this recipe, i learned that if your butter is to soft it will flatten your cookies. i will keep that in mind while i’m baking 🙂
I never knew that butter that is too soft could flatten the cookies! These tips are very helpful.
I DIDN’T KNOW THAT YOU HAD TO HAVE ALL THE FOOD TO ROOM TEMP. 🙂
i didn’t know all of your ingredients had to be at room temperature, usually i just take my ingredients out and start cooking, thanks for the tip! 🙂
by reading this, Butter should be soft, but not too soft or the cookies will flatten as they bake
i didn’t know that if your butter was too soft, the cookies could flatten! just comes to show that you must be careful while mixing ingredients. thanks for the tip, i will keep that in mind!
So i definitely didn’t know using parchment paper on your cookie sheets is better and saves time.
I never knew you could use parchment paper instead of putting the cookies right on the cookie sheet. Thanks!
Good tip on using parchment paper on the cookie sheet. One less thing to wash.
I love oatmeal cookies. Its good to know that baking is cheap and does not take a lot to make such wonderful treats.
i didnt know that the ingredients should be kept at room temperature.
i didnt know that you had to use butter and not whipped or low-fat margarine. and that butter should be soft, but not too soft or the cookies will flatten as they bake !
I never knew you couldn’t use your cookie sheet for making anything else!
I didn’t know that you have to have your butter at room temperature too. I usually take it straight out of the refrigerator and start cooking.
Salt? I didn’t know you could use salt in cookies. What is it for?
i never knew that ingredients should be at room temperature.
Room temperature, nice tip!
i didnt know to get the best cookie sheets, expensive is not always better.
These cookies look delicious YUM!!!!!!!!!
im usually not a fan of oatmeal cookies but these look delicious 🙂 thanks for posting!
I don’t really like oatmeal cookies but these look good.
These look delicious.
I Love oatmeal cookies and these look simple to make when you’re just at home.
i learned you can make oatmeal cookies from scratch instead of buying them out of the store
I didnt know that you could use parchment paper instead of just using the cookie sheet good idea!
I learned that leaving them in longer will make the cookies more crunchy, and leaving them in for a shorter time makes them chewy. They were so good!
I learned that if the butter is too soft, the cookies will flatten. 🙂
I learned how to use a stand-up mixer, and that it’s quite easy to use. Also, it makes blending ingredients together so much simpler 🙂
When make any type of cookie, if you use butter you must keep an eye on then or the bottoms when burn.
i learned that you cant use whipped or low-fat margarine.
While making these I learned that you really need to watch what you are doing. If you don’t you could ruin your cookies and get burned. Trust me its not fun!
I learned that the ingredients need to be at room temperature.
I learned that you can freeze cookies.
I learned that when cooking these you need to make sure you have real butter. Not that whipped stuff.
i learned not to add flour all at once.
I know this might sound kind of silly but I didnt know you actually add Quaker Oats to oatmeal cookies.
I learned that all ingredients should be at room temperature.
i learned that all ingredients need to be at room temperture to work and not to add all the flour at once
i learned that you can mess up the recipe by measuring the wrong ingredients.
I learned that if you put cookies in the freezer they will last longer.
I learned that the butter/margarine must be soft when cooking cookies or they will flatten as they bake!
i learned that you need to make sure you blend it well!!
this was great i learned that it is harder then it looked
i learned that you dont use whipped or low-fat margarine when making cookies.
the funny thing was i didnt know i liked oatmeal cookies but by eating it and preparing it i ate all the cookies right up with no problem nor complaints
I learned that you don’t have to make drop cookies with this recipe you can also make bar cookies!!
I learned if you add all the flour at once it makes a huge mess.
i learned that if you put the cookies on a more elevated cooling rack they will cool a lot faster.
i learned that if the butter is too soft it will make the cookies run all over the pan
These cookies were great but I learned that the batter taste better than the cookie! 🙂
I learned you have to put brown sugar & regular sugar to make this.
I never had oatmeal cookies before! But when I tried them they were awesome!
these we really good and i’m going to make these very soon.
I learned that baking cookies isn’t as easy as it seems.
i learned that you cannot replace parchment paper with wax paper.
i learned you dont have to put nutmeg in the cookies if you have chocolate chips
i learned that wax and parchment paper are different
i learned that packing in the brown sugar is a big part of preparing these oatmeal cookies
I learned that not putting in the correct amounts of each ingredient can damage your cookies.