Oatmeal Cookies

Oatmeal Cookies
Staff Writer


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. 


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. 


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


Calories per serving:

239 calories

Dietary restrictions:

Low Potassium, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 9g 14%
  • Carbs 38g 13%
  • Saturated 5g 25%
  • Fiber 2g 8%
  • Trans 0g
  • Sugars 22g
  • Monounsaturated 2g
  • Polyunsaturated 1g
  • Protein 3g 6%
  • Cholesterol 30mg 10%
  • Sodium 568mg 24%
  • Calcium 35mg 3%
  • Magnesium 24mg 6%
  • Potassium 131mg 4%
  • Iron 1mg 7%
  • Zinc 1mg 4%
  • Phosphorus 75mg 11%
  • Vitamin A 69µg 8%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 0mg 9%
  • Riboflavin (B2) 0mg 5%
  • Niacin (B3) 1mg 3%
  • Vitamin B6 0mg 2%
  • Folic Acid (B9) 20µg 5%
  • Vitamin B12 0µg 1%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 1µg 2%
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