Diana'S Oatmeal Cookies
Chewy, hearty oatmeal cookies with a hint of vanilla and a touch of raisins, perfect for satisfying sweet cravings and ideal for snack time or dessert.
Ingredients
Instructions
- Cream together the brown sugar, white sugar, and shortening.
- Beat in the eggs and vanilla.
- Stir in the flour, soda, and salt.
- Then stir in the oatmeal, followed by the raisins.
- Drop by large spoonfuls, 2 inches apart, onto ungreased baking sheets, or spread in a jelly roll pan for bars.
- Bake at 350°F (175°C) until golden and set, about 12 to 15 minutes.
- Do not overbake.
Tips & Substitutions
For a chewier texture, consider using old-fashioned rolled oats instead of quick oats. You can also substitute half of the shortening with unsweetened applesauce for a lower-fat option. If you want added flavor, try adding a teaspoon of cinnamon or nutmeg. For variety, include nuts or chocolate chips, or even try these cookies with a twist by incorporating raisins or dried cranberries.
Serving Suggestions
These oatmeal cookies are delicious on their own but can be elevated with a scoop of vanilla ice cream for a delightful dessert. They also pair well with a glass of cold milk or a warm cup of tea. For a fun twist, serve alongside a slice of Poppy Surprise Roll to create a varied dessert platter that guests will love.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To keep them fresh longer, you can freeze the cookies, placing parchment paper between layers, for up to three months. When ready to enjoy, simply thaw at room temperature or warm them in the microwave for a few seconds to regain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Diana'S Oatmeal Cookies contains roughly 2188 calories, with 8g protein, 375g carbohydrates, and 62g fat. It is an excellent source of iron (22% of the Daily Value), and a good source of protein and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cookies without eggs?
Yes, you can substitute the eggs with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water). This will help bind the ingredients while keeping the cookies moist.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown around the edges and set in the middle. Keep an eye on them during the last few minutes of baking to prevent overbaking, which can lead to dry cookies.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour for a healthier option. However, keep in mind that whole wheat flour may produce a denser cookie, so you might want to slightly adjust the liquid ingredients to achieve the desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).