Quaker Oats Recipes

1 1/2 cups confectioners' sugar

1 cup butter

1 egg

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 1/4 cup oat flour

To make your own flour, place 1 2/3 cups quick or Old-Fashioned Quaker Oats, uncooked, in blender or food processor. Cover and blend 60 seconds. Makes 1 1/4 cup flour.

1 teaspoon baking soda

In a large bowl, mix together the confectioners' sugar and butter until creamy. Beat in the egg and vanilla.

In a separate bowl, combine all the flours and baking soda. Then stir dry-mix into the creamed mixture. Cover the dough, and chill for 30 minutes to 1 hour.

On a lightly floured surface, roll the dough out to 1/8 inch thickness (if the dough is too thick you will lose some of your shapes). Using cookie cutters, cut dough into desired shapes. Place cookies 2 inches apart onto an ungreased cookie sheet.

Preheat the oven to 375 degrees F (190 degrees C). Bake for 7 to 8 minutes and watch carefully to make sure the cookies don't over-brown. Remove from baking sheets and cool on wire racks. Eat plain or frost with your favorite cookie frosting (these cookies only need a tiny amount of frosting).


This recipes excepts substitutes well so use it as a base and be creative.

1 1/2 cups all-purpose flour

1 3/4 cups Rolled Quaker Oats

1/4 cup white sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice

1/2 cup dried raisins (currants, or frozen blue berries)

1 egg

1/2 cup butter, melted

1/3 cup milk

Preheat the oven to 425 degrees F and lightly grease a baking sheet.

In a large bowl, add the flour, oats, sugar, baking powder, salt, cinnamon, allspice, and raisins. Make a dent in the center.

In a small bowl, use an electric mixer on medium speed to beat egg until frothy. Use a spoon to stir in melted butter and milk.

Pour the wet ingredients into the dent you created in the dry mixture. Mix well to create a soft dough. Form dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.

Bake for 15 minutes or until risen and browned. Split wedges, and serve warm.

3/4 cup butter, softened

1 cup packed brown sugar

1/4 teaspoon vanilla

1 1/2 cups Rolled Quaker Oats

1 1/2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

1 jar of your favorite preserves (10 ounces)

Preheat oven to 375 degrees F and lightly grease a
9 x 13 inch baking dish.

In a large bowl, mix together the butter, brown sugar, and vanilla until smooth and creamy.

In a medium bowl, add the oats, flour, salt, and baking soda. Mix thoroughly. Stir in the butter and brown sugar mixture.

Spread half of the mixture into the bottom of the prepared baking dish. Evenly spread the berry preserves (warming it up first in the microwave will make it easier to spread). To avoid burning do not spread all the way to the edges. Crumble the remaining oat mixture over the berry preserve layer.

Bake for 15 to 22 minutes or until light brown. Watch carefully so they don't burn or over bake. Allow to cool completely before cutting into bars.