Nut-Free Classic Oat Cookies
Indulge in the comforting simplicity of Nut-Free Classic Oat Cookies, a perfect treat for those seeking allergen-friendly baked goods without compromising on flavor. These soft and chewy delights are made with old-fashioned rolled oats, lightly spiced with ground cinnamon, and sweetened with a blend of brown and granulated sugars for the perfect balance of sweetness. With a prep time of just 15 minutes, these cookies come together quickly, making them ideal for busy bakers. Optional raisins add a burst of tangy sweetness, but the cookies remain nut-free, satisfying diverse dietary needs. Whether enjoyed as a midday snack or a sweet ending to your day, these versatile oat cookies promise to please the whole family. Try them today and experience the timeless joy of homemade baking!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams light brown sugar
- 50 grams granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 130 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 150 grams old-fashioned rolled oats
- 100 grams raisins (optional)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, cream the unsalted butter, light brown sugar, and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the large egg and vanilla extract to the butter-sugar mixture and beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the old-fashioned rolled oats and raisins (if using) with a spatula or wooden spoon until evenly distributed.
Using a tablespoon, scoop dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
3014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.3 g | 149% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 1373 mg | 60% | |
| Total Carbohydrate | 481.5 g | 175% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 264.0 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 316 mg | 24% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1742 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
