Cookies, oatmeal, refrigerated dough, baked
Whole food · Baked Products
Photo: Wikipedia
These are classic, chewy-crisp cookies made from a pre-made, refrigerated oatmeal dough that you slice and bake at home. They offer a comforting, buttery flavor with the distinct, hearty texture of rolled oats. Nutritionally, they are a calorie-dense treat, primarily providing quick energy from carbohydrates and fats.
Calorie split: 5% protein · 55% carbs · 40% fat
↓ Full nutrition💚 Why it's loved
People love them for the nostalgic, warm-from-the-oven experience and the satisfying contrast between a crisp edge and a chewy center. The convenience of ready-to-bake dough makes them a go-to for instant homemade treats.
⚠️ Watch-outs & how to enjoy it better
They are high in calories and refined carbohydrates with minimal protein, which can lead to blood sugar spikes and subsequent energy crashes. To mitigate this, enjoy a small portion (1-2 cookies) and pair them with a source of protein or healthy fat, like a glass of milk or a handful of nuts, to slow digestion.
Key benefits
- Convenient and consistent home-baking
- Provides quick energy from carbohydrates
- Source of dietary fiber from oats
- A familiar comfort food for many
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'refrigerated dough' format was popularized in the 1950s, revolutionizing home baking by offering the 'just-baked' taste with minimal preparation.
Full nutrition (USDA data · scales with serving)
| Water | 5.8 g |
| Energy | 471 kcal |
| Energy | 1971 kj |
| Protein | 6.0 g |
| Total lipid (fat) | 21.0 g |
| Ash | 1.4 g |
| Carbohydrate, by difference | 65.7 g |
| Fiber, total dietary | 2.8 g |
| Calcium, Ca | 35.0 mg |
| Iron, Fe | 2.4 mg |
| Magnesium, Mg | 32.0 mg |
| Phosphorus, P | 116 mg |
| Potassium, K | 163 mg |
| Sodium, Na | 327 mg |
| Zinc, Zn | 0.71 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.95 mg |
| Selenium, Se | 10.1 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.21 mg |
| Riboflavin | 0.15 mg |
| Niacin | 1.9 mg |
| Pantothenic acid | 0.21 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 27.0 ug |
| Folic acid | 20.0 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 41.0 ug |
| Vitamin B-12 | 0.04 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 70.0 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.3 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.10 g |
| SFA 16:0 | 2.9 g |
| SFA 18:0 | 2.4 g |
| Fatty acids, total monounsaturated | 11.7 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 11.7 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.0 g |
| PUFA 18:2 | 2.8 g |
| PUFA 18:3 | 0.15 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 26.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.10 g |
| Threonine | 0.20 g |
| Isoleucine | 0.25 g |
| Leucine | 0.46 g |
| Lysine | 0.29 g |
| Methionine | 0.14 g |
| Cystine | 0.17 g |
| Phenylalanine | 0.31 g |
| Tyrosine | 0.22 g |
| Valine | 0.32 g |
| Arginine | 0.37 g |
| Histidine | 0.14 g |
| Alanine | 0.28 g |
| Aspartic acid | 0.50 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.27 g |
| Proline | 0.39 g |
| Serine | 0.34 g |
FAQ
How do I get chewier cookies from this dough?
Slightly underbake them, pulling them from the oven when the edges are set but the centers look a bit soft. They will firm up as they cool on the pan.
Can I add extra ingredients to the dough?
Yes, you can mix in extra oats, nuts, dried fruit, or chocolate chips before slicing and baking for added texture and flavor.
Why are my cookies spreading too much?
Ensure the dough slices are cold when they go into the oven. If the dough is too warm, the fat melts too quickly, causing excessive spread.
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 4.71 kcal/g · 5% calories from protein · 2.8 g fiber · 0.0 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: 2.01 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.