Maggie'S Oatmeal Cookies(Soft)
Soft, chewy oatmeal cookies with raisins and cinnamon offer a comforting treat, perfect for satisfying sweet cravings and sharing with family and friends.
Ingredients
Instructions
- Cream sugar and shortening or margarine together.
- Add eggs and sugar; beat well.
- Combine oats and raisins separately.
- Mix dry ingredients: flour, soda, cinnamon, and salt.
- Combine all ingredients together in a large bowl.
- Add raisins and oats last, mixing gently.
- Drop spoonfuls of dough onto a greased cookie sheet.
- Bake in a 350°F oven until lightly brown, about 10 to 14 minutes.
Tips & Substitutions
For a softer texture, consider reducing the flour slightly or adding a tablespoon of milk to the dough. If you prefer a different flavor, you can substitute half of the raisins with chopped nuts or chocolate chips. For a healthier twist, replace half the sugar with applesauce. Ensure your shortening is at room temperature for easier mixing.
Serving Suggestions
These oatmeal cookies are perfect for dessert or as a snack alongside a glass of cold milk or a cup of tea. For a fun twist, serve them warm with a scoop of vanilla ice cream on top. They also pair beautifully with Cherry Delight(Very Dietetic) for a delightful treat.
Storage & Reheating
Store leftover oatmeal cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, place them in the refrigerator where they can last up to two weeks. To reheat, simply warm them in a microwave for a few seconds or in an oven at 300°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Maggie'S Oatmeal Cookies(Soft) contains roughly 282 calories, with 4g protein, 35g carbohydrates, and 15g fat.
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 in this recipe. However, it may result in a denser texture. To balance this, consider adding a little more liquid or reducing the flour slightly to achieve the desired consistency.
What can I use instead of shortening?
If you prefer not to use shortening, you can replace it with an equal amount of unsalted butter or margarine. This will add a richer flavor to the cookies. Just remember that using butter may slightly alter the texture, making them a bit firmer.
Can I freeze these cookies?
Absolutely! You can freeze the cookie dough before baking or the baked cookies themselves. For dough, scoop it onto a baking sheet, freeze until solid, then transfer to a freezer bag. Baked cookies can be stored in an airtight container. They will stay fresh for up to three months.
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).