El Pedregal'S Oatmeal-Raisin Cookies
Chewy oatmeal-raisin cookies with warm spices, perfect for satisfying sweet cravings or sharing with friends and family. Great for snack time or dessert occasions.
Ingredients
Instructions
- In a large bowl, cream together butter and sugars.
- Add egg while mixing; add vanilla.
- Sift together flour, baking soda, salt, cinnamon, and nutmeg and add slowly to the sugar mixture.
- Stir in oats and raisins.
- Use an ice cream scoop to shape dough into balls and place 3 inches apart on a greased cookie sheet.
- Press each down lightly and bake for 13 minutes at 350°F.
- Let cookies cool slightly before transferring to a wire rack.
Tips & Substitutions
For a chewier cookie, slightly underbake them; they will continue to firm up as they cool. If you prefer a nuttier flavor, consider adding chopped walnuts or pecans. You can substitute half of the raisins with chocolate chips for a twist, or use coconut flakes for added flavor. Make sure to use quick oats for the best texture in these oatmeal-raisin cookies.
Serving Suggestions
These oatmeal-raisin cookies are delightful on their own but also pair wonderfully with a glass of cold milk or a warm cup of tea. For an extra indulgence, serve them alongside a scoop of vanilla ice cream. They can also be enjoyed as a sweet treat in lunchboxes or as a snack during afternoon breaks.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag. To reheat, pop them in the microwave for about 10-15 seconds or warm in an oven at 350°F for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of El Pedregal'S Oatmeal-Raisin Cookies contains roughly 640 calories, with 2g protein, 55g carbohydrates, and 42g fat. Note that it is relatively high in sodium, at 625mg per serving (27% of the Daily Value).
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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the texture may be denser and the cookies might require a bit more moisture. Consider adding a tablespoon of milk or an extra egg to maintain softness.
What can I use instead of raisins?
If you're not a fan of raisins, you can substitute them with dried cranberries, chopped dates, or even chocolate chips for a sweeter version. Each option will give a different flavor profile while still keeping the cookies delicious.
How do I know when the cookies are done baking?
The cookies should be lightly golden around the edges but still soft in the center. They will firm up as they cool, so it's better to take them out when they look slightly underbaked to achieve a chewy texture.
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).