Oatmeal cookies are chewy, oat-filled treats usually made with butter, sugar, flour, and often raisins. This version makes 18 modest cookies, with about 125 calories per cookie based on the listed ingredients; the exact figure varies with ingredient brands and cookie size.
Ingredients
- 1 cup (90 g) old-fashioned rolled oats
- ¾ cup (95 g) all-purpose flour, spooned into the measuring cup and leveled
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine salt
- 4 tablespoons (57 g) unsalted butter, softened
- ⅓ cup (67 g) packed light brown sugar
- 2 tablespoons (25 g) granulated sugar
- 1 large egg, about 50 g without shell, at room temperature
- 1 teaspoon (5 ml) vanilla extract
- ⅓ cup (50 g) raisins
Instructions
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. If you have only one sheet, bake in batches and let it cool before adding the next batch.
- In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt until the baking soda is evenly dispersed.
- In a separate bowl, beat the softened butter with the brown and granulated sugars until creamy, about 2 minutes by hand or with an electric mixer on medium speed. Scrape down the sides of the bowl as needed.
- Beat in the egg and vanilla until smooth. Add the oat mixture and stir just until no dry flour remains. Fold in the raisins. The dough will be soft; avoid mixing longer than necessary, which can make the cookies firm.
- Divide the dough into 18 portions, about 1 tablespoon each, and set them on the prepared sheets with roughly 2 inches (5 cm) between portions. Flatten each mound slightly with your fingers or the back of a spoon so the cookies bake evenly.
- Bake one sheet at a time for 10–12 minutes, until the edges are lightly golden and the centers look set but still soft. If baking two sheets at once, rotate their positions halfway through. The cookies firm as they cool; do not wait for the centers to become deeply browned.
- Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool. For the calorie estimate, divide the full batch into 18 equal cookies; larger portions contain more calories.
Tips
- Measure flour by spooning it into the cup and leveling the top, or use the gram weight. Scooping directly from the bag can pack in extra flour and produce dry cookies.
- Use softened butter, not melted butter. Butter that is too warm can make the dough spread excessively; if the dough feels greasy or unusually loose, chill it for 15–20 minutes before portioning. That extra chill time changes the total recipe time.
- For a more even calorie estimate, weigh the finished dough and divide it into 18 portions of similar weight. Nutrition calculators can differ because butter, sugar, raisins, and flour vary by brand.
- Keep the cookies on the sheet for the first 5 minutes after baking. They are delicate while hot, and moving them immediately can cause them to break.
Serving Suggestions
Serve the cookies plain with coffee, tea, or a glass of milk. They also work as a small dessert alongside fresh fruit or a scoop of ice cream; toppings and accompaniments add calories that are not included in the estimate. For a smaller treat, make 24 cookies instead of 18 and begin checking them around 9 minutes. Each cookie will be smaller, so its calories will also be lower, though the precise amount depends on the final portion size.
Variations
For a raisin-free batch, replace the raisins with the same amount of chopped dried cranberries or finely chopped dates. These alternatives have different sugar and calorie values, so recalculate the estimate if that matters to you. For a nuttier cookie, swap in ⅓ cup (40 g) chopped walnuts, noting that nuts generally raise the calories per cookie.
You can replace the cinnamon with ¼ teaspoon ground ginger or a pinch of nutmeg, or leave it out for a milder flavor. Quick oats can stand in for rolled oats, but the cookies will have a softer, less distinct oat texture. Avoid replacing the flour with an equal amount of almond or coconut flour; those absorb moisture differently and need a recipe designed for them.
Storage and Reheating
Cool cookies completely, then store them in an airtight container at room temperature for up to 4 days. Keep them away from direct sun or a warm oven, which can soften them. For longer storage, freeze the cooled cookies in a freezer-safe container for up to 2 months, separating layers with parchment. Thaw at room temperature for about 30 minutes.
To warm a cookie, microwave it for about 8–10 seconds, or heat it on a baking sheet in a 300°F (150°C) oven for 3–4 minutes. Reheating is optional; cookies are also good at room temperature. Discard cookies that have been left out for more than 2 hours in unusually warm conditions, or that show signs of spoilage.
Frequently Asked Questions
How many calories are in one oatmeal cookie?
These cookies have approximately 125 calories each when the batch is divided into 18 equal portions. It is an estimate rather than a lab-verified value; changing portion size, ingredients, or brands changes the result.
How can I calculate the calories more precisely?
Enter the exact weights and nutrition labels for your ingredients into a recipe nutrition calculator, then divide the batch total by the number of cookies you actually make. Weighing the portions helps keep the servings consistent.
Can I use quick oats instead of rolled oats?
Yes. Use 1 cup (90 g) quick oats in the same quantity. They make a finer, softer-textured cookie; old-fashioned rolled oats give more chew and visible oat pieces.
Why did my cookies spread too much?
Butter that was melted or overly soft, a warm baking sheet, or flour that was undermeasured can cause excess spreading. Use softened butter that still holds its shape, measure flour carefully, and cool the sheet between batches.
Can I make the dough ahead?
Yes. Cover and refrigerate the dough for up to 24 hours, then portion and bake it. Chilled dough may need an additional 1–2 minutes in the oven. Bring the total time up to include the time the dough spends chilling.
Can I freeze oatmeal cookies?
Yes. Freeze baked, cooled cookies in a sealed freezer-safe container for up to 2 months. You can also freeze portioned dough; bake it from frozen, allowing a few extra minutes and checking for lightly golden edges and set centers.
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