Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.

Line two baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and helps with even baking.

In a medium bowl, combine:

2 cups rolled oats

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

Whisk together until well blended, then set aside.

In a large mixing bowl, using a hand mixer or stand mixer, cream together:

1 cup unsalted butter (softened)

1 cup brown sugar (packed)

Beat until the mixture is light and fluffy, about 2-3 minutes.

Beat in 2 large eggs, one at a time, mixing well after each addition.

Add 2 teaspoons of vanilla extract and mix until fully combined.

Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Be careful not to overmix; it’s okay if there are a few flour streaks left.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading.

Place the baking sheets in the preheated oven and bake for 10-12 minutes. The edges should be lightly golden, and the centers should still look a bit soft. Remember, the cookies will continue to firm up as they cool.

Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. This allows them to set.

Transfer the cookies to a wire rack to cool completely.

Serve your delicious Quaker oatmeal cookies warm with a glass of milk, or let them cool completely and store them in an airtight container.