Cookies, oatmeal, commercially prepared, soft-type
Whole food · Baked Products
Photo: Wikipedia
A soft, chewy, commercially baked cookie made primarily with rolled oats, offering a sweet, comforting, and slightly wholesome flavor profile. Its texture is tender and cake-like rather than crisp, with a buttery, brown-sugar sweetness. Nutritionally, it provides a dense source of energy from carbohydrates and fats, with a modest amount of fiber from the oats.
💚 Why it's loved
People love it for its nostalgic, comforting sweetness and satisfying chewy texture that pairs perfectly with milk, coffee, or tea. It's a versatile, convenient treat that evokes feelings of home and simple indulgence.
⚠️ Watch-outs & how to enjoy it better
The high carbohydrate and sugar content can lead to blood-sugar spikes, making it less suitable for those managing diabetes or seeking low-glycemic foods. It is also a common source of added sugars and may contain common allergens like wheat, soy, and sometimes nuts. To counteract this, pair a single cookie with a source of protein or healthy fat (like a handful of nuts or cheese) to slow sugar absorption, and practice strict portion control.
Key benefits
- Provides quick energy from carbohydrates
- Contains dietary fiber from rolled oats
- Offers a convenient, shelf-stable snack
- Source of some B vitamins and iron from fortified flour and oats
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The soft texture in commercial oatmeal cookies is often achieved by using a higher ratio of brown sugar to white sugar and incorporating ingredients like corn syrup or molasses, which are hygroscopic and attract moisture.
Full nutrition (scales with serving)
| Water | 11.0 g |
| Energy | 409 kcal |
| Energy | 1711 kj |
| Protein | 6.1 g |
| Total lipid (fat) | 14.7 g |
| Ash | 2.4 g |
| Carbohydrate, by difference | 65.7 g |
| Fiber, total dietary | 2.7 g |
| Calcium, Ca | 90.0 mg |
| Iron, Fe | 2.8 mg |
| Magnesium, Mg | 30.0 mg |
| Phosphorus, P | 209 mg |
| Potassium, K | 135 mg |
| Sodium, Na | 349 mg |
| Zinc, Zn | 0.44 mg |
| Copper, Cu | 0.55 mg |
| Manganese, Mn | 0.42 mg |
| Selenium, Se | 10.5 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.19 mg |
| Riboflavin | 0.23 mg |
| Niacin | 1.8 mg |
| Pantothenic acid | 0.46 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 34.0 ug |
| Folic acid | 26.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 52.0 ug |
| Vitamin B-12 | 0.01 ug |
| Vitamin A, RAE | 5.0 ug |
| Retinol | 4.0 ug |
| Vitamin A, IU | 32.0 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.07 g |
| SFA 16:0 | 2.0 g |
| SFA 18:0 | 1.6 g |
| Fatty acids, total monounsaturated | 8.0 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 8.0 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.2 g |
| PUFA 18:2 | 2.1 g |
| PUFA 18:3 | 0.11 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 5.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.10 g |
| Threonine | 0.19 g |
| Isoleucine | 0.24 g |
| Leucine | 0.45 g |
| Lysine | 0.27 g |
| Methionine | 0.13 g |
| Cystine | 0.17 g |
| Phenylalanine | 0.30 g |
| Tyrosine | 0.21 g |
| Valine | 0.31 g |
| Arginine | 0.38 g |
| Histidine | 0.14 g |
| Alanine | 0.28 g |
| Aspartic acid | 0.49 g |
| Glutamic acid | 1.4 g |
| Glycine | 0.27 g |
| Proline | 0.42 g |
| Serine | 0.34 g |
FAQ
Why are these cookies soft instead of crispy?
The soft, chewy texture comes from a dough with higher moisture content, more brown sugar (which is hygroscopic), and often the inclusion of ingredients like molasses or corn syrup. They are also typically baked at a lower temperature for a shorter time to prevent crisping.
Are oatmeal cookies healthier than other cookies?
While they contain oats, which provide fiber and some nutrients, commercially prepared versions are still high in added sugars, refined flour, and fats. They are not considered a health food but can be a slightly better option than some cookies due to the fiber content.
How should I store them to keep them soft?
Store them in an airtight container at room temperature. To maintain softness, you can add a slice of bread to the container; the cookies will absorb moisture from the bread. Avoid refrigeration, which can dry them out.