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To celebrate National Oatmeal Cookie Day on April 30, here's a recipe to create a batch of warm cookies for the occasion. Cinnamon Nut Butter Oatmeal Cookies Quaker Oats
The first recorded oatmeal cookie recipe was published in the United States by Fannie Merritt Farmer in her 1896 cookbook, The Boston Cooking-School Cook Book.While Farmer's original recipe did not contain raisins, [5] their inclusion grew more common over time, due in part to the oatmeal raisin cookie recipes featured on every Quaker Oats container beginning in the early 1900s.
Luckily, though, this oatmeal cookie recipe is pretty darn versatile. As long as you keep the mix-in volume at three cups or less, you should be good to go. Here are a few of my favorite ideas:
Ingredients for the 140-Year-Old Date-Filled Oatmeal Cookies. For these cookies, you'll need flour, softened butter, shortening or lard, buttermilk, brown sugar, baking soda, salt and oatmeal.
Oat cakes first appeared when they began harvesting oats as far back as 1,000 B.C. It isn't known how or when raisins were added to the mix, but raisins and nuts have been used since the Middle Ages. The first recorded oatmeal raisin cookie recipe was written by Fannie Merritt Farmer in 1896, and billed as a “health food”. [3] [4] Otap ...
Quaker Instant Oatmeal comes in 1.5 oz (43 g) single-serving packets and is usually flavored. Flavors include but are not limited to cinnamon, apple, and honey. [3] The oatmeal is prepared by mixing with boiling water and stirring, hence being referred to as "instant"; once mixed, the oatmeal is ready within a minute.