Know what’s on your plate
Oatmeal cookies
Calories & nutrition facts
with raisins
Nutrition facts
Per 100 g% DV- Calories 441 kcal —
- Protein 5.9 g 12%
- Carbohydrate 66 g 24%
- Fat 16 g 20%
- Saturated fat 5.4 g 27%
- Fibre 3.3 g 12%
- Sugars 33 g —
- Sodium 322 mg 14%
Vitamins & minerals
Per 100 g% DVVitamins
- Thiamin (B1) 0.28 mg 23%
- Riboflavin (B2) 0.22 mg 17%
- Niacin (B3) 2.1 mg 13%
- Pantothenic acid (B5) 0.4 mg 8%
- Vitamin B6 0.07 mg 4%
- Folate (B9) 35 µg 9%
Minerals
- Calcium 28 mg 2%
- Iron 2.3 mg 13%
- Magnesium 34 mg 8%
- Phosphorus 114 mg 9%
- Potassium 230 mg 5%
- Zinc 0.65 mg 6%
- Copper 0.14 mg 15%
- Manganese 0.8 mg 35%
- Selenium 5.9 µg 11%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 441 | 5.9 g | 66 g | 16 g |
| 1 × oz | 28.4 g | 125 | 1.7 g | 19 g | 4.5 g |
| 1 × cookie | 24 g | 106 | 1.4 g | 16 g | 3.8 g |
| 2 × oz | 56.7 g | 250 | 3.3 g | 37 g | 8.9 g |
| ½ × oz | 14.2 g | 63 | 0.8 g | 9.3 g | 2.2 g |
| 3 × oz | 85.1 g | 375 | 5 g | 56 g | 13 g |
| 4 × oz | 113.4 g | 500 | 6.6 g | 74 g | 18 g |
Similar foods
- Oatmeal cookie mixwith or without raisins, dry, unprepared462 kcal / 100 g
- Oatmeal cookie doughwith or without raisins, refrigerated424 kcal / 100 g
- Archway Oatmeal cookieshome style421 kcal / 100 g
- Oatmeal raisin cookiecommercial465 kcal / 100 g
- Oat cookiesflakes, industrially produced511 kcal / 100 g
- Oatmeal fruit cookiewith added fibre, commercial472 kcal / 100 g
- Archway Oatmeal Raisin cookieshome style406 kcal / 100 g
- Oat biscuitsweet448 kcal / 100 g
- Raisin cookiessoft-type401 kcal / 100 g
- Oatcakeshomemade411 kcal / 100 g
Questions about Oatmeal cookies
How do you stop oatmeal cookies spreading too much?
Chill the shaped dough for at least 30 minutes before baking, and put it on a cool baking tray. If the dough feels greasy or very soft, chill it longer rather than adding lots of extra flour.
How long do oatmeal cookies take to bake?
Bake spoonfuls of dough at 180 °C for about 10–12 minutes, until the edges are lightly golden and the centres still look a little soft. Leave them on the tray for 5 minutes to firm up before moving them to a rack.
Can you use porridge oats instead of rolled oats in oatmeal cookies?
Yes. Rolled oats give a chewier texture, while quick oats make a finer, softer cookie; use the same weight, but avoid instant porridge sachets, which may contain sugar or flavourings.
How should you store oatmeal cookies so they stay soft?
Once completely cool, keep them in an airtight tin at room temperature for up to about a week. For a softer texture, add a small piece of bread to the tin and replace it when it dries out.
Can you freeze oatmeal cookie dough?
Yes: shape the dough into balls, freeze them on a tray until firm, then transfer them to a sealed freezer bag. Bake from frozen at 180 °C, adding roughly 2–3 minutes to the usual baking time.
What goes well with oatmeal cookies?
Their toasted oat flavour works well with raisins, chopped dates, walnuts, cinnamon or dark chocolate. Serve them with tea, coffee or a glass of milk, or crumble one over yoghurt and fruit.
Can you eat raw oatmeal cookie dough?
It is safer not to eat ordinary raw cookie dough: uncooked flour and raw egg can carry harmful germs. Bake the cookies fully, or use a recipe specifically made for safe-to-eat dough.
Source: USDA FoodData Central 174963 · per 100 g · carbohydrate per EU label, fibre excluded
