Optional additions: Of course, you can add raisins for Oatmeal Raisin Cookies, or chocolate chips for Oatmeal Chocolate Chip Cookies.You don’t need to use Quaker oats-any brand will be fine! Oats: You can use either quick oats or old-fashioned rolled oats.If you use coarse kosher salt, use twice as much as listed. Salt: I use kosher salt for most everything since it’s what I have sitting on my countertop, but a fine-grained sea salt is better for baking as the fine grains distribute more evenly throughout the mixture.Vanilla: I always use either pure vanilla extract or vanilla bean paste for the best flavor.Water: Weird, right? But it’s in the original recipe and I don’t want to mess with success.Baking soda: Helps the cookies puff as they bake and keeps them from being too dense.Egg: A large egg binds the ingredients together.

I prefer light golden brown sugar here, but dark brown sugar is also fine. Sugar: Use both brown sugar (light or dark) and granulated sugar for the best texture and flavor.Modern versions of the this recipe substitute unsalted butter, which works great, too, but will produce a cookie with a slightly different texture. But although it’s gotten a bad rap due to the original versions being made with unhealthy trans fats, there are now versions made in a healthier way. Vegetable shortening: This old-fashioned ingredient is key to giving these cookies their distinctive texture.The ingredients for these traditional Quaker Oatmeal Cookies are all basic pantry staples that you most likely have in your kitchen right now! Here’s what you need to make the oatmeal cookie dough: For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.

Vanishing oatmeal raisin cookie recipe