Cookie, raisin
Common food
Photo: Wikipedia
A classic, chewy oatmeal cookie studded with plump, sweet raisins, offering a delightful contrast between the soft, buttery dough and the juicy, jammy bursts of fruit. Nutritionally, it's a significant source of quick energy from its high carbohydrate and sugar content, with a modest amount of fat and very little protein or fiber.
Calorie split: 4% protein · 66% carbs · 30% fat
↓ Full nutrition💚 Why it's loved
People love it for the perfect harmony of sweet, spiced dough and the natural, fruity sweetness of raisins, creating a comforting and familiar flavor profile. It's a versatile treat enjoyed with coffee, as a lunchbox staple, or as a simple homemade dessert.
⚠️ Watch-outs & how to enjoy it better
The high sugar and refined carbohydrate content can lead to rapid blood-sugar spikes and subsequent crashes, making it a poor choice for sustained energy or for those managing blood sugar. To mitigate this, pair a small portion with a source of protein or healthy fat (like a handful of nuts or a cheese stick) to slow absorption and promote satiety.
Key benefits
- Quick source of energy from carbohydrates
- Contains small amounts of iron and potassium from raisins
- Provides a comforting, nostalgic treat for many cultures
- Can be a convenient, calorie-dense snack for active individuals
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The plumpness of raisins in cookies is often enhanced by soaking them in hot water or other liquids (like rum or orange juice) before baking, which prevents them from drawing moisture out of the dough and becoming hard.
Full nutrition (USDA data · scales with serving)
| Water | 13.1 g |
| Energy | 401 kcal |
| Protein | 4.1 g |
| Total lipid (fat) | 13.6 g |
| Carbohydrate, by difference | 68.0 g |
| Fiber, total dietary | 1.2 g |
| Total Sugars | 47.6 g |
| Calcium, Ca | 46.0 mg |
| Iron, Fe | 2.3 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 83.0 mg |
| Potassium, K | 140 mg |
| Sodium, Na | 418 mg |
| Zinc, Zn | 0.32 mg |
| Copper, Cu | 0.41 mg |
| Selenium, Se | 2.8 ug |
| Vitamin C, total ascorbic acid | 0.40 mg |
| Thiamin | 0.22 mg |
| Riboflavin | 0.21 mg |
| Niacin | 2.0 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 32.0 ug |
| Folic acid | 23.0 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 48.0 ug |
| Choline, total | 14.7 mg |
| Vitamin B-12 | 0.03 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 37.0 ug |
| Vitamin E (alpha-tocopherol) | 2.2 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 3.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.5 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 | 0.00 g |
| SFA 14:0 | 0.07 g |
| SFA 16:0 | 1.8 g |
| SFA 18:0 | 1.6 g |
| Fatty acids, total monounsaturated | 7.6 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 7.6 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.8 g |
| PUFA 18:2 | 1.7 g |
| PUFA 18:3 | 0.09 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 | 2.0 mg |
Amino acid profile (per 100g)
Estimated from Pie Crust, Cookie-type, Chocolate, Ready Crust — USDA does not publish this profile for Cookie.
| Tryptophan | 0.08 g |
| Threonine | 0.20 g |
| Isoleucine | 0.23 g |
| Leucine | 0.38 g |
| Lysine | 0.24 g |
| Methionine | 0.07 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.28 g |
| Tyrosine | 0.16 g |
| Valine | 0.32 g |
| Arginine | 0.29 g |
| Histidine | 0.11 g |
| Alanine | 0.24 g |
| Aspartic acid | 0.45 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.24 g |
| Proline | 0.42 g |
| Serine | 0.26 g |
FAQ
Why are my oatmeal raisin cookies dry and crumbly?
This is often due to over-measuring the flour or over-baking. Use a kitchen scale for accuracy, mix dry ingredients just until combined, and remove cookies from the oven when the edges are set but the centers still look slightly underdone.
Can I make them healthier?
You can substitute some all-purpose flour with whole wheat flour, reduce the sugar by 25%, and increase the raisins or add nuts for fiber and protein. Using applesauce to replace some of the butter also cuts fat.
What's the best way to store them?
Store in an airtight container at room temperature for up to a week. To keep them soft, add a slice of bread to the container; the cookies will absorb moisture from the bread.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.01 kcal/g · 4% calories from protein · 1.2 g fiber · 47.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.99 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.