If there’s one cookie that’s stood the test of time, it’s the Original Vanishing Oatmeal Cookie. This recipe, printed for decades on the Quaker Oats canister, is beloved for a reason: it delivers soft, chewy, perfectly spiced oatmeal cookies that — as the name suggests — disappear almost as soon as you bake them.
Whether you grew up watching someone stir oats into a creamy, cinnamon-kissed dough, or you’re discovering this classic recipe for the first time, it’s one of those bakes that feels like home.
The magic is in its simplicity — hearty oats, brown sugar, and butter combine to create a cookie that’s tender in the center, crisp at the edges, and loaded with comfort in every bite.
Why You’ll Love This Recipe
These cookies come together with pantry staples and no fancy tools. They’re easy enough for kids to help with and cozy enough for gifting, holidays, or after-school treats.
You can dress them up with raisins, nuts, or chocolate chips — or keep them classic. Either way, they’re the kind of cookie you’ll come back to over and over again.
What You’ll Need
Dry Ingredients:
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-Ins:
- 3 cups old-fashioned oats
- 1 cup raisins or semi-sweet chocolate chips (optional)
- ½ cup chopped walnuts or pecans (optional
Pro Tips
- Use room temperature butter – This ensures the dough creams properly and helps create the right texture.
- Don’t overmix – Once the dry ingredients are added, mix just until combined to avoid tough cookies.
- Scoop evenly – Use a cookie scoop for uniform cookies that bake evenly.
- Customize the mix-ins – Raisins, chocolate chips, dried cranberries, or white chocolate all work beautifully.
- Chill for thicker cookies – For a slightly thicker cookie, chill the dough for 30 minutes before baking.
Tools Required
- Mixing bowls (one large, one medium)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Baking sheets
- Parchment paper
- Cooling rack
- Cookie scoop (optional)
Substitutions and Variations
- Gluten-free option: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
- No eggs: Substitute with ¼ cup unsweetened applesauce or one flax egg per egg.
- Less sugar: Reduce each sugar by 2 tablespoons for a slightly less sweet version.
- Add coconut or dried cranberries: For more texture and flavor.
- Dairy-free: Use plant-based butter and a non-dairy chocolate chip brand.
Make-Ahead Tips
You can prepare the cookie dough up to 48 hours in advance. Keep it tightly covered in the fridge, and scoop and bake as needed.
Dough also freezes well — scoop into balls, freeze on a tray, then store in a freezer bag for up to 3 months. Bake straight from frozen, adding 1–2 minutes to bake time.
Instructions
1. Preheat the oven
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
2. Whisk dry ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
3. Cream butter and sugars
In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar with a hand mixer until light and fluffy, about 2–3 minutes.
4. Add eggs and vanilla
Beat in eggs one at a time, followed by vanilla extract. Mix until smooth and well incorporated.
5. Combine dry and wet
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Don’t overmix.
6. Add oats and mix-ins
Fold in oats and any optional mix-ins like raisins, chocolate chips, or nuts using a wooden spoon or spatula.
7. Scoop and bake
Drop rounded tablespoons (or use a cookie scoop) onto prepared baking sheets, spaced 2 inches apart. Bake for 8–10 minutes or until edges are golden brown and centers look just set.
8. Cool
Allow cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Leftovers and Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container (replace as needed). Cookies also freeze well for up to 3 months. Reheat briefly in the microwave for a just-baked texture.
Recipe FAQ
1. Can I use quick oats instead of old-fashioned?
Yes, but the texture will be softer. Old-fashioned oats give a chewier bite.
2. Why are my cookies spreading too much?
Your butter may be too soft. Try chilling the dough for 20–30 minutes before baking.
3. Can I double the recipe?
Absolutely. This recipe doubles beautifully — just make sure to bake in batches.
4. How do I make them gluten-free?
Use certified gluten-free oats and a 1:1 gluten-free flour blend.
A Cookie That’s Always Worth Baking
There’s a reason these Original Vanishing Oatmeal Cookies have stood the test of time. They’re easy, adaptable, and packed with nostalgic flavor. Whether you’re baking a small batch for yourself or doubling it for a school function, they’ll disappear faster than you can say “just one more.”
Try this classic recipe and let me know how it turns out. Did you stick with raisins, go for chocolate chips, or add your own twist? Leave a comment below — I’d love to hear your version of this timeless favorite.
