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Dessert

Oatmeal Raisin Cookies

A chewy cookie made with oats, raisins, and walnuts, sweetened with brown sugar and flavored with vanilla.

From the Wikibooks Cookbook · 12 ingredients
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Why it works: Vanilla and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,287 recipes. Both carry 4-methoxybenzaldehyde, which smells sweet, anise. The science ↓

Oatmeal Raisin Cookies

Oven350°F
Time10–13 minutes

Ingredients

Directions

Prepare

  1. Heat oven to 350°F.

  2. Lightly grease cookie sheet with oil, shortening, or butter.

Make the dough

  1. Combine your choice of fat (butter, applesauce, butter and vegetable oil mix, or shortening), brown sugar, egg, milk, and vanilla; beat with mixer on high speed to blend well.

  2. Combine oats, flour, baking soda, salt, and cinnamon; add to shortening mixture and combine until just blended.

  3. Stir in raisins and nuts.

Bake

  1. Drop by rounded tablespoonfuls onto greased cookie sheet, 2 inches apart.

  2. Bake for 10–13 minutes, or until lightly browned.

Nutrition, whole recipe (rough)

1212Calories
34 gProtein
45 gFat
166 gCarbs

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Oat1/2 cup dry (40g)154
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Walnut1 walnut half (4g)26
Vanilla1 tsp extract (4ml)12
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together5,287 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  2. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  3. Vanilla + oatstop 5% of all pairs
    Smell alikemoderate
    Cooked together1,532 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  4. Oats + cinnamontop 6% of all pairs
    Smell alikemoderate
    Cooked together1,394 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter or shortening
Provides fat that carries flavor and helps give the cookies tenderness and spread.
Brown sugar
Adds moisture and molasses flavor, and helps the cookies stay soft and chewy.
Egg
Binds the dough and adds structure as the cookies set.
Raw oats
Add chewy texture and body to the cookie dough.
All-purpose flour
Provides the structure that holds the cookies together as they bake.
Baking soda
Reacts with the brown sugar's acidity to help the cookies rise and brown.

The step that matters

Combine until just blended after adding the dry ingredients. Overmixing once flour is added develops gluten, which can make the cookies tough rather than tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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