Oatmeal Cookie Kings
Indulge in the ultimate comfort treat with "Oatmeal Cookie Kings," a regal twist on the classic oatmeal cookie that’s perfect for any occasion. These soft and chewy delights combine the nutty richness of old-fashioned rolled oats with the sweetness of plump raisins and optional crunchy walnuts, all elevated by a hint of warm cinnamon. Made with a buttery base and a touch of both brown and granulated sugar for that perfectly balanced sweetness, these cookies come together in just 15 minutes of prep time, baking to golden perfection in under 12 minutes. Whether enjoyed warm right out of the oven or stored for a later snack, these homemade oatmeal cookies are irresistibly wholesome and packed with texture. Perfect for family gatherings, lunchbox treats, or an elevated dessert option, these cookies are destined to become your go-to recipe.
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Recipe Information
Ingredients
- 1 cup (2 sticks), softened Unsalted butter
- 1 cup, packed Brown sugar
- 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
- 0.75 cup (optional) Chopped walnuts
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, using a hand mixer or stand mixer, cream together the softened butter, brown sugar, and granulated sugar until 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.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the rolled oats, raisins, and chopped walnuts (if using) with a spatula or wooden spoon until evenly distributed throughout the dough.
Using a cookie scoop or a tablespoon, drop dough onto the prepared baking sheets about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still look slightly underdone but will firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the 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 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 18.2 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 143 mg | 3% | |
*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.
