Oatmeal cookies are chewy, lightly spiced cookies made with rolled oats, flour, butter, sugar and often raisins. This straightforward batch makes 24 cookies, with a practical nutrition estimate per cookie so you can see how the ingredients affect the serving.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs (about 100 g without shells), at room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1½ cups (190 g) all-purpose flour, spooned into the measuring cup and leveled
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (2 g) fine salt
- 1 teaspoon (2 g) ground cinnamon
- 3 cups (270 g) old-fashioned rolled oats
- 1 cup (145 g) raisins
Instructions
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Let the butter soften until it gives slightly when pressed but is not melted.
- In a large bowl, beat the butter, brown sugar and granulated sugar for about 2 minutes, until creamy and evenly combined. Scrape the bowl, then beat in the eggs one at a time. Mix in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, salt and cinnamon. Add this mixture to the butter mixture and stir just until no dry flour remains. Fold in the oats and raisins. The dough should be thick and somewhat sticky.
- Scoop level portions of about 2 tablespoons (roughly 40 g) onto the prepared sheets, leaving about 2 inches (5 cm) between cookies. Flatten each mound slightly with your fingertips; this helps the centers bake evenly.
- Bake one sheet at a time for 11–12 minutes, until the edges are lightly browned and the centers look set but still soft. Rotate the sheet once if your oven browns unevenly. The cookies will firm as they cool; avoid waiting for the centers to become dark or crisp in the oven.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Bake the second sheet in the same way. The eggs are baked in the cookies; USDA FSIS safe minimum temperature guidance for egg dishes is 160°F (71°C), though individual cookies are too thin for a reliable thermometer reading. Use the stated baking time and visual cues, and do not taste raw dough.
Tips
- Measure flour by weight when possible. If using cups, spoon it in and level it rather than packing it down; excess flour can make cookies dry and thick.
- Use softened, not melted, butter. Melted butter can make the dough spread more, while very cold butter is difficult to cream evenly.
- For chewier cookies, take them out when the edges are set and the centers still appear a little soft. Let them sit on the hot baking sheet for the full 5 minutes.
- For a raisin-free batch, use the same amount of chopped walnuts or chocolate chips. Keep the total add-ins near 1 cup (145 g) so the dough holds together.
Serving Suggestions
Serve the cookies completely cooled with coffee, tea or a glass of milk. For a simple dessert, pair one with plain yogurt or a scoop of ice cream; the cookie is sweet and substantial enough that a small portion usually works well. If sharing them as a snack, include fruit or another item alongside rather than treating the nutrition estimate as a complete meal.
The stated yield is 24 cookies, so the clearest serving size is one cookie. Cookie size varies with scooping, and a larger cookie will contain more calories and nutrients than the estimate below.
Variations
Chocolate chip: Replace the raisins with 1 cup (170 g) semisweet chocolate chips. The cookies will be sweeter and their nutrition values will change.
More spice: Add ¼ teaspoon (0.5 g) ground nutmeg or ginger with the cinnamon. For a less sweet cookie, reduce the granulated sugar to ⅓ cup (67 g); expect a slightly less crisp edge and a modest change in the nutrition estimate.
Nutty: Replace up to ½ cup (72 g) of the raisins with chopped walnuts or pecans. Check labels if serving anyone with a food allergy, and avoid cross-contact with other ingredients.
Whole-wheat option: Replace up to ½ cup (60 g) of the all-purpose flour with whole-wheat flour. Using more can make the cookies denser and drier, so keep the first substitution modest.
Oatmeal Cookie Nutrition Facts
Estimated nutrition per cookie, based on 24 cookies: about 190 calories, 9 g fat (5 g saturated fat), 27 g carbohydrates, 1 g fiber, 17 g sugars, 3 g protein and 120 mg sodium. These are approximate values, not laboratory analysis. The exact result depends on cookie size, ingredient brands, the type of oats and whether you use the listed raisins or a variation. A label calculator using the specific products and weights you use will give a closer estimate.
For context, butter contributes much of the fat, while the sugars and raisins contribute most of the sweetness and carbohydrates. Oats provide texture and some fiber, but the recipe remains a cookie with added sugar. To compare portions fairly, divide the batch into 24 equal pieces and calculate any ingredient swaps separately.
Storage and Reheating
Cool the cookies fully, then store them in an airtight container at room temperature for up to 4 days. Refrigeration is not necessary for this plain cookie recipe and may make the texture firm. If your kitchen is hot or humid, use a cool, dry place and check that the cookies stay in good condition.
For longer storage, freeze the cooled cookies in a sealed freezer-safe container for up to 3 months, with parchment between layers. Thaw at room temperature for about 30–60 minutes. To warm one, microwave it for 8–12 seconds or heat it in a 300°F (150°C) oven for about 5 minutes; warm only what you plan to eat. Refrigerate perishable foods within 2 hours, though these cookies do not require refrigeration.
Frequently Asked Questions
How many calories are in one oatmeal cookie?
With this recipe divided into 24 equal cookies, one contains an estimated 190 calories. Larger cookies or substitutions such as extra chocolate or nuts will raise the estimate; smaller cookies will lower it.
Are these oatmeal cookies healthy?
“Healthy” depends on the overall meal and individual needs. These are sweet cookies made with butter and sugar, and each has an estimated 1 g of fiber and 17 g of sugar. The nutrition figures are best used to understand the serving rather than as a health claim.
Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and less distinct because quick oats are cut and rolled thinner. Use the same weight, 270 g, rather than relying on volume because the oats may pack differently.
Why did my cookies spread too much?
Butter that is melted or overly warm is a common cause. Also check that you measured the flour correctly and that the baking soda is fresh. If the dough feels warm, chill it for 20–30 minutes before scooping; add that chilling time to the total preparation time.
Can I make the dough ahead?
Yes. Cover and refrigerate the dough for up to 24 hours, then let it sit at room temperature for about 10 minutes if it is too firm to scoop. The cookies may bake a little thicker, and the chilling time is additional to the recipe’s stated total.
Can I freeze the unbaked dough?
Yes. Scoop portions onto a tray, freeze until firm, then transfer them to a sealed freezer-safe bag for up to 2 months. Bake from frozen at 350°F (175°C), allowing about 2–4 extra minutes and checking for set edges and soft centers.
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