It’s National Oatmeal Cookie Day! Fannie Farmer wrote the first recipe for oatmeal raisin cookies in 1896. The cookies soon became incredibly popular because they were a healthier alternative to other baked goods.

Quaker Oats started putting their oatmeal raisin cookie recipe on their oatmeal containers as early as 1900. The Quaker Oats Oatmeal Cookie recipe is my personal favorite and the only one that I’ve used throughout the years. I’ve tried several others but there is nothing compared to the original Quaker Oats recipe for Oatmeal Cookies.

For Quaker’s Oatmeal Raisin Cookie recipe click here.

Quaker Oats Oatmeal Cookie Recipe

Ingredients

3/4 Cup(s) firmly packed brown sugar

3/4 Cup(s) trans-fat free vegetable shortening

1/2 Cup(s) granulated sugar

1/4 Cup(s) Water

1 Teaspoon(s) vanilla

3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)

1 Cup(s) all-purpose flour

1 Teaspoon(s) salt (optional)

1/2 Teaspoon(s) Baking Soda

1 Egg(S)

Directions

Heat oven to 375°F. In large bowl, beat brown sugar, shortening and granulated sugar on medium speed of electric mixer until creamy.

Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well.

Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.

Bake 9 to 11 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.