Cookies, oatmeal, prepared from recipe, without raisins
Whole food · Baked Products
Photo: Wikipedia
A classic, comforting cookie with a hearty, chewy texture from rolled oats and a rich, buttery sweetness. It offers a satisfying, dense bite without the bursts of fruit, making it a pure oat and brown sugar experience. Nutritionally, it's an energy-dense treat, providing substantial calories and fats for a quick fuel boost.
💚 Why it's loved
People love it for its nostalgic, homestyle flavor—a perfect balance of toasty oats, caramelized brown sugar, and buttery richness. Its simple, hearty texture makes it a reliable companion for a glass of milk or a cup of coffee.
⚠️ Watch-outs & how to enjoy it better
This cookie is high in calories, fats, and refined carbohydrates, which can contribute to blood-sugar spikes and is not ideal for those monitoring energy intake. To counteract this, practice strict portion control (one cookie) and pair it with a source of protein or fiber, like a handful of nuts or a piece of fruit, to slow digestion.
Key benefits
- Provides quick energy from carbohydrates and fats
- Contains some protein from oats and eggs
- Offers a satisfying, filling texture due to oats
- A simple, customizable base for other mix-ins
- A traditional comfort food in many households
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The earliest known recipe for an oatmeal cookie appeared in an 1896 Fannie Farmer cookbook, where they were called 'oatmeal cookies' and were considered a health food due to the oats.
Full nutrition (scales with serving)
| Water | 6.2 g |
| Energy | 447 kcal |
| Energy | 1870 kj |
| Protein | 6.8 g |
| Total lipid (fat) | 17.9 g |
| Ash | 2.4 g |
| Carbohydrate, by difference | 66.4 g |
| Calcium, Ca | 105 mg |
| Iron, Fe | 2.7 mg |
| Magnesium, Mg | 43.0 mg |
| Phosphorus, P | 167 mg |
| Potassium, K | 182 mg |
| Sodium, Na | 598 mg |
| Zinc, Zn | 0.93 mg |
| Copper, Cu | 0.17 mg |
| Manganese, Mn | 1.1 mg |
| Selenium, Se | 17.2 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.26 mg |
| Riboflavin | 0.17 mg |
| Niacin | 1.3 mg |
| Pantothenic acid | 0.36 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 33.0 ug |
| Folic acid | 21.0 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 48.0 ug |
| Vitamin B-12 | 0.09 ug |
| Vitamin A, RAE | 160 ug |
| Retinol | 146 ug |
| Carotene, beta | 162 ug |
| Vitamin A, IU | 757 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 | 0.04 g |
| SFA 16:0 | 2.3 g |
| SFA 18:0 | 1.2 g |
| Fatty acids, total monounsaturated | 7.7 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 7.6 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 5.6 g |
| PUFA 18:2 | 5.3 g |
| PUFA 18:3 | 0.24 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 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 | 36.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.09 g |
| Threonine | 0.23 g |
| Isoleucine | 0.28 g |
| Leucine | 0.51 g |
| Lysine | 0.28 g |
| Methionine | 0.14 g |
| Cystine | 0.15 g |
| Phenylalanine | 0.35 g |
| Tyrosine | 0.23 g |
| Valine | 0.35 g |
| Arginine | 0.39 g |
| Histidine | 0.16 g |
| Alanine | 0.31 g |
| Aspartic acid | 0.50 g |
| Glutamic acid | 1.6 g |
| Glycine | 0.28 g |
| Proline | 0.50 g |
| Serine | 0.34 g |
FAQ
Why do my oatmeal cookies turn out too cakey instead of chewy?
This often happens from over-mixing the dough or using too much flour. For a chewier texture, use melted butter, slightly underbake them, and let the dough rest in the fridge before baking to hydrate the oats.
Can I make these cookies without raisins or any fruit?
Absolutely. The base recipe is perfectly delicious on its own. You can enhance it by adding a teaspoon of cinnamon, a pinch of nutmeg, or a handful of chocolate chips or nuts for texture.
How do I store homemade oatmeal cookies to keep them soft?
Store them in an airtight container at room temperature. Adding a slice of bread to the container can help maintain moisture, as the cookies will absorb it and stay softer for longer.