Best Whole Wheat-Oatmeal-Raisin Cookies
Betty Crocker Kitchens · bettycrocker.com · 2008 · 36
Against 499 oatmeal cookie recipes
More oats than 75% of recipes and more fat than 75%.
How it compares
Against the typical batch: the median of 499 oatmeal cookie recipes, per 100 g of flour.
- More oats than 75% of recipes: 125% of the flour weight against the typical recipe's 85%.
- More fat than 75% of recipes: 118% of the flour weight against the typical recipe's 91%.
- More egg than 75% of recipes: 52% of the flour weight against the typical recipe's 40%.
Ingredients (11)
- 3/4 cup granulated sugar≈ 150 g
- 1/2 cup packed brown sugar≈ 110 g
- 1 cup butter or margarine, softened≈ 227 g
- 1 teaspoon baking soda≈ 6 g
- 1 teaspoon ground cinnamon≈ 2.6 g
- 1/2 teaspoon salt≈ 3 g
- 1 1/2 teaspoons vanilla≈ 6 g
- 2 eggs≈ 100 g
- 3 cups old-fashioned or quick-cooking oats≈ 240 g
- 1 1/2 cups Gold Medal™ whole wheat flour≈ 192 g
- 1 cup raisins≈ 150 g
flour 192 gbatter 1187 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 499 recipes. Shaded: the middle half. Tick: the median.
- Oats125% · 76th percentile · median 85%
- Fat118% · 76th percentile · median 91%
- Sugar135% · 50th percentile · median 135%
- Egg52% · 76th percentile · median 40%
- Leavening3.1% · 53rd percentile · median 2.9%
- Salt1.6% · 59th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 9 to 11 minutes
- median 11 minutes
Keep exploring
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