Oatmeal Cookies

Oatmeal Cookies
Staff Writer

Thinkstock/iStockphoto

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. 

Notes

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

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. 

Nutrition

Calories per serving:

263 kcal

Daily value:

13%

Servings:

24
  • Carbohydrate, by difference 47 g
  • Protein 9 g
  • Total lipid (fat) 5 g
  • Vitamin A, IU 816 IU
  • Vitamin A, RAE 138 µg
  • Vitamin B-12 1 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 10 mg
  • Vitamin D 20 IU
  • Vitamin K (phylloquinone) 1 µg
  • Ash 2 g
  • Calcium, Ca 121 mg
  • Carotene, beta 2 µg
  • Choline, total 9 mg
  • Cryptoxanthin, beta 2 µg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 6 g
  • Folate, DFE 100 µg
  • Folate, food 9 µg
  • Folate, total 134 µg
  • Folic acid 55 µg
  • Iron, Fe 7 mg
  • Lutein + zeaxanthin 42 µg
  • Magnesium, Mg 44 mg
  • Manganese, Mn 1 mg
  • Niacin 6 mg
  • Phosphorus, P 181 mg
  • Potassium, K 156 mg
  • Proanthocyanidin 4-6mers 33 mg
  • Proanthocyanidin 7-10mers 18 mg
  • Proanthocyanidin dimers 3 mg
  • Proanthocyanidin polymers (>10mers) 31 mg
  • Proanthocyanidin trimers 16 mg
  • Retinol 138 µg
  • Riboflavin 1 mg
  • Selenium, Se 3 µg
  • Sodium, Na 667 mg
  • Starch 18 g
  • Sucrose 8 g
  • Sugars, total 15 g
  • Thiamin 1 mg
  • Water 11 g
  • Zinc, Zn 1 mg
Powered by USDA