Oatmeal Cookies

Staff Writer
Oatmeal Cookies
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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. 

24
Servings
238
Calories Per Serving
Deliver Ingredients
Makes
2 dozen cookies

Notes

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

Ingredients

  • 2 sticks butter
  • 1/4 Cup granulated sugar
  • 1 3/4 Cup packed light brown sugar
  • 2 Tablespoons pure vanilla extract
  • 2 1/2 Teaspoons salt
  • 1/4 Cup eggs
  • 1 1/2 Cup 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. 

Oatmeal Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Oatmeal Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Oatmeal Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.

Nutritional Facts

Total Fat
9g
14%
Sugar
22g
N/A
Saturated Fat
5g
25%
Cholesterol
30mg
10%
Protein
3g
6%
Carbs
38g
13%
Vitamin A
69µg
8%
Vitamin C
0.2mg
0.3%
Vitamin D
0.2µg
N/A
Vitamin E
0.3mg
1.7%
Vitamin K
1µg
2%
Calcium
34mg
3%
Fiber
2g
8%
Folate (food)
8µg
N/A
Folate equivalent (total)
29µg
7%
Folic acid
12µg
N/A
Iron
1mg
7%
Magnesium
40mg
10%
Monounsaturated
2g
N/A
Niacin (B3)
0.6mg
3.2%
Phosphorus
80mg
11%
Polyunsaturated
0.7g
N/A
Potassium
130mg
4%
Sodium
325mg
14%
Sugars, added
18g
N/A
Thiamin (B1)
0.1mg
9.1%
Trans
0.3g
N/A
Zinc
0.5mg
3.5%

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