Raggedy Robin Cookies
Meet your next favorite treat: Raggedy Robin Cookies, a delightful blend of chewy rolled oats, rich semi-sweet chocolate chips, and the optional crunch of chopped walnuts. These easy-to-make cookies come together in just 25 minutes, featuring a buttery base balanced with brown sugar’s caramel-like sweetness and a touch of vanilla. Perfectly golden at the edges yet soft in the center, their irresistible texture and flavor make them an instant crowd-pleaser. Whether you’re baking for a weeknight indulgence, a family gathering, or just because, these cookies offer the ultimate homemade comfort. Best of all, they’re versatile—add or skip the walnuts for a nut-free version!
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Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups rolled oats
- 1 cup semi-sweet chocolate chips
- 0.5 cup chopped walnuts (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Step 3
Add in the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6
Stir in the rolled oats, semi-sweet chocolate chips, and chopped walnuts (if using) by hand until evenly distributed.
Step 7
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Step 8
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers look slightly underbaked.
Step 9
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cooled cookies in an airtight container for up to 5 days at room temperature.
Nutrition Facts
| Serving size | (916.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3932.8 |
| Total Fat 202.5g | 0% |
| Saturated Fat 93.3g | 0% |
| Cholesterol 620mg | 0% |
| Sodium 2654.9mg | 0% |
| Total Carbohydrate 527.5g | 0% |
| Dietary Fiber 32.5g | 0% |
| Total Sugars 386.7g | |
| Protein 61.7g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 373.5mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 1375.0mg | 0% |
Source of Calories