Raggedy Robin Cookies
Meet your next favorite treat: Raggedy Robin Cookies, a delightful blend of chewy rolled oats, rich semi-sweet chocolate chips, and the optional crunch of chopped walnuts. These easy-to-make cookies come together in just 25 minutes, featuring a buttery base balanced with brown sugar’s caramel-like sweetness and a touch of vanilla. Perfectly golden at the edges yet soft in the center, their irresistible texture and flavor make them an instant crowd-pleaser. Whether you’re baking for a weeknight indulgence, a family gathering, or just because, these cookies offer the ultimate homemade comfort. Best of all, they’re versatile—add or skip the walnuts for a nut-free version!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups rolled oats
- 1 cup semi-sweet chocolate chips
- 0.5 cup chopped walnuts (optional)
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 unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add in the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the rolled oats, semi-sweet chocolate chips, and chopped walnuts (if using) by hand until evenly distributed.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers look slightly underbaked.
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 cooled cookies in an airtight container for up to 5 days at room temperature.
Nutrition Facts
Calories |
3933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.5 g | 260% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2655 mg | 115% | |
| Total Carbohydrate | 527.5 g | 192% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 386.7 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 374 mg | 29% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1375 mg | 29% | |
*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.
