This 120-Year-Old Oatmeal Raisin Cookie Recipe Is Foolproof (and Delicious)

The cookies I made most often as a kid were from recipes printed on the backs of staple baking ingredient packaging, including chocolate chips, brown sugar, and old-fashioned oats. Those recipes had exactly what every young, aspiring baker needs: easy-to-find ingredients and straightforward instructions that turn out perfect treats every time.

Somewhere over the decades, I forgot about those tried-and-true box recipes, choosing instead to create my own recipes for family and friends, or to test trendy new takes. Bakeries seemed to forget about simple sweets, too; today they’re more likely to have cookies that are oversized, decadently rich, wildly flavored—or all of the above.

Well, as the saying goes, “everything old is new again," and this 120-year-old oatmeal raisin cookie recipe is proof. I’ve tasted and tested a lot of inventive oatmeal cookies, but this old recipe is the one I always return to.

What Makes This Oatmeal Raisin Cookie Special

Quaker Oats was one of the first companies to publish a recipe on its packaging, way back in 1891. It worked so well that in 1908, the brand shared the first version of its oatmeal cookie recipe the same way—though back then, they were called oat cakes. That makes this recipe even older than the round canister packaging for which the brand is known.

Their oatmeal cookie recipe evolved over time, becoming a little sweeter with sugar and raisins, and lighter, thanks to baking soda. Today, Quaker calls it Vanishing Oatmeal Cookies, and they share the recipe printed on the inside of the old-fashioned oats lid.

What’s special about this recipe is not that the cookies are huge or wild or loaded with mix-ins. It’s special because it gives you a batch of simple, sweet, and chewy oatmeal raisin cookies that are just like the ones you might’ve made as a kid, or ate on a visit to your grandparents’ house. The balance of cinnamon and raisins gives them a wonderfully nostalgic flavor.

I also like that they’re not too big and not too small. (Goldilocks would approve.) They’re the exact right size for an afternoon treat with a glass of milk or to tuck into your child’s lunchbox.

All this is not to say you shouldn’t indulge in one of those wild, candy-loaded cookies you see at the local bakery. But when you crave something simple, sweet, and old-fashioned, pull out the canister of oats and bake up a truly classic cookie.

Tips For Making Quaker’s Vanishing Oatmeal Cookies

Even with tried-and-true recipes, good baking habits help ensure all your cookies turn out great.

First, it’s never a bad idea to bake one test cookie before putting a whole batch in the oven. If the test cookie spreads too much, chill the dough in the fridge for 15 to 30 minutes to firm it up.

Soften the butter ahead of time, or use tools like a grater or rolling pin to soften butter quickly. Bring the egg to room temperature ahead of time, too—a pro-baker tip for more consistent results.

Bake the cookies for the time indicated in the recipe, but start checking them a few minutes before the end. No two ovens are the same, so your cookies may need a minute more or less. The cookies are done when the edges are set and golden brown, and when the tops no longer look wet.