Ingredients and Weight:
- Oatmeal, quick-cooking: 2 cups (200g)
- All-purpose flour: 1 1/2 cups (180g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Ground cinnamon: 1 teaspoon (5g)
- Unsalted butter, softened: 1 cup (227g)
- Granulated sugar: 1 cup (200g)
- Brown sugar, packed: 1 cup (220g)
- Eggs, large: 2 (100g)
- Vanilla extract: 1 teaspoon (5mL)
- Walnuts, chopped: 1 cup (120g)
- Raisins: 1 cup (170g)
- Coconut flakes, unsweetened: 1/2 cup (70g, optional)
Preparation Time:
30 minutes
Cooking Time:
12-15 minutes per batch
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together oatmeal, flour, baking soda, salt, and cinnamon.
- In a separate bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Add dry ingredients to wet ingredients alternately, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in walnuts, raisins, and coconut flakes (if using).
- Drop the dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes per batch, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Nutritional Information:
Per cookie (without coconut flakes):
- Calories: 350
- Total Fat: 17g
- Saturated Fat: 7g
- Cholesterol: 75mg
- Sodium: 200mg
- Carbohydrates: 46g
- Dietary Fiber: 2g
- Sugar: 32g
- Protein: 4g
Dish Characteristics:
- Chewy and soft in the center
- Crispy edges
- Loaded with oats, nuts, raisins, and coconut (optional)
- Spiced with cinnamon
- Buttery and sweet
User Comments:
- "These cookies are so addictive! I can't stop eating them."
- "The perfect balance of chewy and crispy. I especially love the addition of coconut."
- "My kids devoured these cookies within minutes. They're definitely a new favorite."
- "I love the warm and comforting flavors of cinnamon and oats."
- "These cookies are a great way to use up leftover nuts and raisins."
Special Precautions and Tips:
- If you don't have quick-cooking oats, regular oats can be used, but increase the baking time by 2-3 minutes per batch.
- The dough can be made ahead of time and refrigerated for up to 3 days. Bring the dough to room temperature before baking.
- If you don't have parchment paper, lightly grease the baking sheets.
- Let the cookies cool completely before storing them in an airtight container at room temperature for up to 3 days.
