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Oatmeal Cookies
The best real-deal, old-fashioned oatmeal cookies. No chilling required! Chewy, not too sweet, and ready fast. Add raisins, chocolate, nuts or more!
Prep Time
15 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
22
cookies
Calories:
148 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- ½ cup butter 1 stick, unsalted
- ½ cup pecans optional, or walnuts, chopped
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg optional
- ¾ cup light brown sugar packed
- 1 egg at room temperature, large
- 1 egg at room temperature, large, yolk
- 1 teaspoon vanilla extract pure
- 2 cups rolled oats old fashioned
- ¾ cup raisins or a mix (see more ideas above, or chocolate chips
Instructions
- In a medium bowl, melt the butter and let come to room temperature. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spread the pecans in a single layer on a separate baking sheet. Roast in the oven until fragrant and toasted, about 8 minutes. Set aside to cool.
- In a large bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.
- To the bowl with the melted butter, add the brown sugar, egg, egg yolk, and vanilla. Whisk briskly until well combined.
- Pour the wet ingredients into a bowl with the dry ingredients. With a rubber spatula or wooden spoon, stir to combine.
- Stir in the oats, raisins, and walnuts. If your dough is too soft to scoop, refrigerate it for 20 to 30 minutes (or for optimum texture refrigerate a few hours. That said you can proceed right away and still have really delicious cookies!).
- With a cookie scoop or spoon, portion the dough by 1 1/2-tablespoonfuls and roll into a ball (the balls will be about 1 1/2 inches wide and you will have about 22 cookies). If the dough sticks to your hands, very lightly moisten them with water. Place the balls on the parchment-lined cookie sheet, leaving an inch of space between them. Refrigerate the bowl with any unscooped cookie dough until you are ready to finish the following batches
- Bake oatmeal cookies for 10 minutes, until they are golden on the top and edges, but still look underdone in the center. Let rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely (or for as long as you can stand). Repeat with remaining cookie dough, ensuring that you let the baking sheet cool completely between batches or the cookies will spread.
Cup of Yum
Notes
- TO STORE: Store leftover oatmeal cookies at room temperature in an airtight container for up to 1 week.
- TO FREEZE: Place baked cookies in an airtight, freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator, then transfer to room temperature.
Nutrition Information
Serving
1cookie
Calories
148kcal
(7%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
28mg
(9%)
Potassium
99mg
(2%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
154IU
(3%)
Vitamin C
0.3mg
(0%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 22 cookies
Amount Per Serving
Calories 148
% Daily Value*
| Serving | 1cookie | |
| Calories | 148kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 28mg | 9% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 154IU | 3% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.