Oatmeal Cookies
Updated Dec. 6, 2022
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups (¾ pound) unsalted butter
- 1cup granulated sugar
- 1teaspoon vanilla extract
- 2teaspoons sifted baking soda
- 2¾cups Quaker's old-fashioned oatmeal
- 2⅔cups all-purpose flour
- 1½cups raisins
Nutritional analysis per serving (60 servings)
99 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 1 gram protein; 44 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
Butter a cookie sheet and line with baker's parchment.
- Step 3
Cream butter and sugar until light and fluffy. Stir in vanilla, Add sifted baking soda amd stir in. Add oatmeal, flour and raisins and stir in thoroughly. Mix well.
- Step 4
Using your hands, form dough into balls, each just a little larger than a walnut. Place them about one inch apart on parchmentlined cookie sheet.
- Step 5
Bake 20 to 25 minutes or until pale golden brown.
- Step 6
Remove from paper and cool on rack. Although delicious when warm, these are really meant to be eaten cold.
- Step 7
When cookies have cooled completely, pack in airtight containers.
Private Notes
Comments
This is a big 'no'. Pale, not golden. Too much flour. Too chalky and while they held their form they all apart when you take a bite. I am looking for sweet, chewy, golden, sticky...oatmeal cookie. Not this.
So, I wanted a sort of shortbread sandie and I thought I could make this into what I hoped for. But Mimi Sheraton is a cookie goddess and it isn't good to mess with the work of a goddess. I used part WW flour, added a bit of wheat germ and some walnuts. The first sheet of cookies fell apart. All was well like most things in life with the addition of more butter.
I made these tonight with my family. They were the worst home made cookies I have ever made. They fell completely apart and had no flavor. I added two eggs and cinnamon hoping that would make them hang together and taste better, but they were still way too gritty, sandy and tasteless. Definitely do not spend the time to make these!
I made these cookies to take as a dessert to a friend‘s house and ended up having to throw all of them away due to the texture being simultaneously completely crumbling to the point of falling apart to the touch and hard as a rock. They also had no flavor. I’ve never seen a cookie turn out so poorly. I agree with other commenters that the batter was way too dry and in retrospect it made no sense to me that there were no eggs in the recipe. This is one of the first New York Times recipes that I’ve made, and I blindly trusted that it would be great. Now I know to check the comments first before wasting ingredients and having to go empty-handed to a friend’s house for dinner.
So I’m not much of a baker but was really in the mood for oatmeal cookies. These were not what I had in mind. I’m just glad to know it wasn’t me.
I added two beaten eggs, salt, and 1/4 cup of milk to salvage the dough. It worked