Quaker's Best Oatmeal Cookies

Very buttery oatmeal cookies originally from Quaker Oats.

Course Dessert

Cuisine American

Keyword Chewy Oatmeal, Quaker's Best

Prep Time 10

Cook Time 12

Cooling Time 10

Total Time 32

Servings Cookies

Author Anna

Cost 5

1 ½ cups all-purpose flour (200 grams)
1 teaspoon baking soda
1 teaspoon cinnamon
½ to 1 teaspoon salt reduce to ½ tsp. if using salted butter
¼ teaspoon ground nutmeg fresh if possible
2 ½ sticks cold unsalted butter, cut into small chunks (or you can just use softened)** 10 oz (280 grams)
¾ cup firmly packed brown sugar (160 grams)
½ cup granulated sugar (100 grams)
1 large egg
1 teaspoon vanilla
3 cups Quaker oats (quick or old fashioned, not instant)
¾ cup raisins
½ cup toasted walnuts or pecans toasted and chopped

Preheat oven to 375 degrees F.
Stir together flour, baking soda, cinnamon, salt and nutmeg; set aside.
In bowl of a stand mixer fitted with paddle, beat the butter until creamy. Add both sugars and beat on medium until light and fluffy. Scrape bowl and beat in egg and vanilla, beating for about 30 seconds or until egg is incorporated.
By hand or using lowest speed of mixer, stir in the flour mixture. When flour is absorbed, stir in oats, raisins and nuts. Turn dough onto a clean surface and divide into 4 equal parts. Divide those parts into 9 balls to make about 36 balls of equal size. Keep dough balls chilled until ready to bake or bake immediately.
On parchment lined or lightly greased cookie sheet, space dough balls about 2 ½ inches apart and press down slightly so that tops are flat.
Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
This recipe should yield about 36 cookies

I sometimes start with cold butter and beat until creamy. If you don't want to do as much beating you can use softened butter.