Oatmeal Cookies

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KAF guaranteed, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 22 cookies without raisins, 24 cookies with raisins.

Recipe photo

Crunchy around the edges, softer in the center, these oatmeal cookies feature the nutty taste and nubbly texture of oats.

Our guarantee: These cookies will be mildly crunchy around the edge, softer in the center, and very mildly spiced; oats are the star. They'll be 1/4" thick and 2 1/2" to 3" wide when scooped in 1 1/4" balls.

Oatmeal Cookies

star rating (89) rate this recipe »
KAF guaranteed, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 22 cookies without raisins, 24 cookies with raisins.
Published: 01/01/2010

Ingredients

  • 1/4 cup (4 tablespoons) unsalted butter
  • 1/4 cup vegetable shortening
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon cider or white vinegar
  • 1 large egg
  • 1/2 teaspoon baking soda
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 1/2 cups rolled oats, quick cooking or old-fashioned
  • 1 cup golden raisins, optional

Tips from our bakers

  • While it's easier to beat butter that's at cool room temperature, it's not necessary to wait for it to warm up if you've taken it straight from the fridge. You'll just need to beat it a bit longer.
  • Substitute butter for the vegetable shortening, if desired; the texture of the cookies will be a slight bit cakier.
  • For round, symmetrical cookies, be sure to leave 2" between them on all sides. This is sufficient room that they won't spread and touch one another.
  • If your baking sheets are dark/black, shorten the baking time by a minute or so. If you use air-insulated cookie sheets (which we don't recommend), increase the baking time by a couple of minutes.
  • If you're a fan of salty/sweet, the merest sprinkle of salt (extra-fine preferred) atop the just-baked cookies brings their flavor over the top.

Directions

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1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets, light-colored preferred.

2) Beat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar until fairly smooth; a few tiny bits of butter may still show.

3) Beat in the egg, again beating until smooth.

4) Add the baking soda and flour, beating until well incorporated.

5) Add the oats (and raisins), stirring to combine.

6) Drop the dough in 1 1/4" balls onto the prepared baking sheets; a tablespoon cookie scoop works well here. If you're measuring, this is about 2 level tablespoons (using a tablespoon measure, not a dinner spoon). Space the cookies 2" apart; they'll spread.

7) Bake the cookies for 12 to 14 minutes, reversing the pans halfway through (top rack to bottom, bottom to top). For softer cookies, bake the lesser amount of time; for crunchier, the longer amount. At 12 minutes, especially if you're baking on a dark pan without parchment, a few of the cookies on the edge should just barely be showing a pale brown around their edges. At 14 minutes, they should be starting to color all over.

8) Remove the cookies from the oven, and let them cool right on the pan.

Yield: 22 to 24 cookies.

Nutrition information

Serving Size: 1 cookie (25g) Servings Per Batch: about 22 Amount Per Serving: Calories: 110 Calories from Fat: 45 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 15mg Sodium: 85mg Total Carbohydrate: 14g Dietary Fiber: 1g Sugars: 7g Protein: 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 05/04/2015
  • roultm from KAF Community
  • I made these last week for a colleague who was retiring (oatmeal raisin is his favorite). I doubled the recipe so there'd be enough for the whole office and to have some for my husband (oatmeal raisin is also his favorite). I used a dinner spoon instead of a tablespoon cookie scoop, so I got nearly 5 doz. cookies. I made one inadvertent change - in doubling the recipe, I somehow managed to double the nutmeg twice! It tasted just fine, however, so I'll probably do that again the next time I make this. I thought the amount of raisins might be too much for the cookie dough, but it turned out just right. For once, I didn't have dough left with no "add-ins". These were a little on the cake-y side, perhaps because I used KAF white whole-wheat flour instead of all-purpose (which I didn't have). They *tasted* just fine, though - our retiring colleague was delighted with them and packed up 6 or 8 to take home before everyone else wiped them out.
  • star rating 03/20/2015
  • Sherry from Knoxville, TN
  • Perfect taste, texture was perfect, baking was perfect. They didn't spread out too thin and were not too thick. They looked just like the picture. I did not put in raisins, but everything else was just the same as the recipe. Perfect.
  • star rating 03/19/2015
  • Jan from Texas
  • star rating 02/25/2015
  • S from Westchester, NY
  • These oatmeal raisin cookies are wonderful. I have mailed away dozens to my kids at college and have received rave reveiws in return. In fact, their roommates and friends have commented that these are the best oatmeal cookies... ever! It has been a cold winter here in the East. These oatmeal cookies are perfect with coffee, tea, cocoa or milk. Warms the soul.
  • star rating 02/19/2015
  • Beth from Minnesota
  • These are so, so delicious! I also appreciate the recipe yield; some oatmeal cookie recipes seem to produce mountains of cookies, while this one makes a plentiful but reasonable amount. I used half ww pastry flour, half ap, and upped the salt and cinnamon a smidge. An absolute keeper of a recipe!
  • star rating 02/18/2015
  • Beth from Minnesota
  • These are so, so delicious! I also appreciate the recipe yield; some oatmeal cookie recipes seem to produce mountains of cookies, while this one makes a plentiful but reasonable amount. I used half ww pastry flour, half ap, and upped the salt and cinnamon a smidge. An absolute keeper of a recipe!
  • star rating 02/08/2015
  • anewfoodie from KAF Community
  • Just made these and they are delicious! Will definitely make these again and again.
  • star rating 02/01/2015
  • Ilse from Guatemala
  • My favorite 😋
  • star rating 01/24/2015
  • Chrissy from Bucks County, PA
  • Easy and delicious. More cinnamon than I've used in other recipes, but not too strong in finished cookie. Cake-y when warm (of course I ate them right out of the oven) and crisp around the edges when cooled (used half butter, half shortening).
  • star rating 01/17/2015
  • Dee from Blue Ridge,GA
  • Best oatmeal cookie yet! YUM!!
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