Nut-Free Classic Oatmeal Cookies
Indulge in the timeless comfort of Nut-Free Classic Oatmeal Cookies, a chewy and flavorful treat perfect for sharing or savoring solo. These golden delights are packed with wholesome rolled oats and sweet, plump raisins, creating a harmonious balance of texture and taste. Free from nuts, they’re ideal for those with dietary restrictions or simply looking for a traditional take on this beloved dessert. Featuring a hint of warm cinnamon spice and made with pantry staples, these cookies come together effortlessly in under 35 minutes, making them a quick and crowd-pleasing option. Whether enjoyed fresh from the oven or stored for snacking throughout the week, these soft and satisfying oatmeal cookies are a nostalgic favorite that everyone will adore. Perfect for school lunches, coffee breaks, or anytime cravings!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully incorporated.
In another 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.
Stir in the rolled oats and raisins using a spatula or wooden spoon until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look slightly underbaked. The cookies will continue to set as they cool.
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 one week.
Nutrition Facts
Calories |
5045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.2 g | 285% | |
| Saturated Fat | 127.9 g | 640% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2714 mg | 118% | |
| Total Carbohydrate | 727.8 g | 265% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 406.0 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 543 mg | 42% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 2767 mg | 59% | |
*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.
