Delicious Bisquick Oatmeal Cookies

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Here’s my go-to recipe for Bisquick oatmeal cookies, combining the convenience of baking mix with the homey goodness of oats to create soft, chewy cookies that come together in no time.

These cookies have become a regular treat in our cookie jar, and I often make a double batch because they disappear so quickly. There’s something about that classic oatmeal cookie taste with the simplicity of Bisquick that just works perfectly for busy days.

What Kind of Oats Should I Use?

For these cookies, old-fashioned rolled oats (sometimes labeled as “traditional” oats) are your best bet. While quick oats will work in a pinch, they’re more finely cut and can make your cookies a bit more dense and less chewy. Steel-cut oats aren’t recommended here – they’re too hard and won’t soften enough during baking. If you’re looking for the perfect cookie texture with a nice, hearty bite, stick with regular rolled oats. Just make sure your oats are fresh by giving them a quick sniff – they should smell slightly nutty and sweet, not musty or off.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for these cookies:

• Pancake and baking mix: While Bisquick is the go-to choice, you can use any pancake mix brand, or make your own by combining 1½ cups all-purpose flour with 2¼ teaspoons baking powder, ¼ teaspoon salt, and 1 tablespoon shortening.
• Rolled oats: Quick oats can work in place of rolled oats, though the texture will be slightly different. Just avoid instant oats as they’re too finely processed.
• Butter: Margarine works as a 1:1 replacement, or try coconut oil (in solid form) for a different flavor. Just make sure whatever you use is softened to room temperature.
• Raisins: Not a raisin fan? Try dried cranberries, chopped dried apricots, or even chocolate chips for a different twist.
• Brown sugar: Out of brown sugar? Mix 1 cup white sugar with 1 tablespoon molasses. Light or dark brown sugar both work fine in this recipe.

Watch Out for These Mistakes While Baking

The biggest challenge when making Bisquick oatmeal cookies is overmixing the dough, which can lead to tough, dense cookies – mix just until the ingredients are combined to keep them tender and soft.

Temperature matters more than you might think: using butter that’s too soft or melted will cause your cookies to spread too much and become flat, so make sure it’s just softened enough to leave a slight indent when pressed.

Another common mistake is overcrowding the baking sheet – leave about 2 inches between each cookie to allow for proper spreading, and always rotate your baking sheet halfway through cooking for even browning.

For the best texture, take the cookies out when they still look slightly underdone in the center (they’ll continue cooking on the hot baking sheet), and let them cool on the sheet for 5 minutes before moving them to a wire rack.

What to Serve With Oatmeal Cookies?

These hearty oatmeal cookies are perfect for pairing with your favorite hot or cold drinks! A cold glass of milk is the classic choice – it helps balance out the sweetness and gives you that nostalgic cookies-and-milk feeling we all love. For a cozy afternoon treat, try serving these cookies alongside a cup of hot coffee, tea, or even hot chocolate. If you’re putting together a dessert spread, these cookies work great on a plate with some fresh fruit like sliced apples or pears, which complement the cinnamon and nutmeg flavors in the cookies.

Storage Instructions

Keep Fresh: These oatmeal cookies stay fresh when stored in an airtight container at room temperature for up to 5 days. I like to put a piece of bread in the container – it’s an old trick that helps keep the cookies soft and chewy!

Freeze: Want to save some for later? These cookies freeze really well for up to 3 months. Just place them in a freezer bag with parchment paper between layers to prevent sticking. You can even freeze the raw cookie dough balls on a baking sheet, then transfer them to a freezer bag for fresh-baked cookies anytime!

Make Ahead: The cookie dough can be mixed up and chilled in the fridge for up to 24 hours before baking. This actually helps develop the flavors even more! Just cover the dough tightly with plastic wrap and let it hang out in the fridge until you’re ready to bake.

Preparation Time	10-15 minutes
Cooking Time	9-11 minutes
Total Time	19-26 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 20-25 g
• Fat: 90-100 g
• Carbohydrates: 350-400 g

Ingredients

• 1 and 1/2 cups pancake and baking mix
• 1/2 cup rolled oats
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup softened butter
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup raisins
• 1 tablespoon granulated sugar

Step 1: Prepare the Oven and Dry Ingredients

Preheat your oven to 350 degrees Fahrenheit.

In a medium bowl, combine the pancake mix, oatmeal, cinnamon, and nutmeg.

Mix these dry ingredients together thoroughly and set aside for later use.

Step 2: Cream the Butter and Sugar

In a large bowl, using a mixer, beat the butter and sugar until the mixture becomes light and fluffy.

This step is crucial for the texture of your cookies.

Once well combined, mix in the egg and vanilla until fully incorporated.

Step 3: Combine Wet and Dry Ingredients

Add the dry mix from Step 1 into the large bowl containing the creamed butter mixture.

Mix until everything is fully combined and the batter is smooth.

Then, gently fold in the raisins to evenly distribute them throughout the batter.

Step 4: Prepare the Baking Sheet

Line a cookie sheet with a silicone baking mat or parchment paper to prevent the cookies from sticking.

Drop the batter onto the prepared sheet by tablespoons, giving each drop ample space to spread slightly while baking.

Step 5: Flatten and Sugar Each Cookie

Using the bottom of a glass, dip it into a plate of sugar and use it to flatten each cookie slightly.

This will add a bit of sugary crunch to the top of each cookie.

Redip the glass into sugar after flattening each cookie to ensure an even coating.

Step 6: Bake and Cool the Cookies

Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are lightly browned.

Once baked, cool the cookies on the baking sheet for about 2 minutes before transferring them to a wire rack to cool completely.

Enjoy your delightful, homemade cookies!