Oatmeal Cookies Recipe


Nutrition

Cal/Serving: 242
Daily Value: 12%
Servings: 24

Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat9g14%
Saturated5g25%
Trans0g0%
Carbs38g13%
Fiber2g8%
Sugars22g0%
Protein3g6%
Cholesterol30mg10%
Sodium568mg24%
Calcium35mg3%
Magnesium24mg6%
Potassium137mg4%
Iron1mg7%
Zinc1mg4%
Phosphorus76mg11%
Vitamin A251IU5%
Vitamin C0mg0%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg5%
Niacin (B3)1mg3%
Vitamin B60mg2%
Folic Acid (B9)20µg5%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K1µg2%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Oatmeal cookies garner their fame from their chewy consistency and adaptability. Raisins can be swapped out for other dried fruits, and chocolate chips can be added to make them extra indulgent. 

2.6
Ratings10

INGREDIENTS

  • 2 sticks butter
  • 1/4 cup granulated sugar
  • 1 3/4 cups packed light brown sugar
  • 2 tablespoons pure vanilla extract
  • 2 1/2 teaspoons salt
  • 1/4 cup eggs
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons baking soda
  • 2 tablespoons ground cinnamon
  • 3 3/4 cups old-fashioned rolled oats
  • 1 cup raisins

DIRECTIONS

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, gently blend the butter, sugars, vanilla, and salt on low speed until combined, about 2 minutes. Gradually add the eggs, scraping down the bowl after each addition. Sift the flour, baking soda, and cinnamon together. Add all at once and mix on low until just combined. Add the oats and mix just until combined. Scrape down the bowl as needed. 

Using a rubber spatula, fold in the raisins. Scoop the dough onto the prepared baking sheets, about 1 tablespoon each, spaced 1 ½ inches apart. Bake until golden brown around the edges, 10-12 minutes. Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely. Store in an airtight container. 

Recipe Details

Servings: 24

Notes and Substitutions:

Adapted with permission from the publisher, Wiley, from Cookies at home with The Culinary Institute of America. Copyright © 2011.



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