I have to admit, I’m a sucker for a good oatmeal cookie. I know that there are a lot of people out there who really dislike raisins and nuts in their cookies, but I’m a fan! Today’s recipe is really similar to my mom’s oatmeal chocolate chip cookies, but has a few adjustments that help make them slightly more thick and chewy. The one main addition is an extra yolk, but also chilling the dough before baking it helps the cookies hold their shape and stay thick and chewy. The dough itself is perfectly spiced and the brown sugar really helps give these cookies the soft center and crisp edges that I love so much. If you’re feeling extra adventurous you can always add coconut or even switch out the raisins for cranberries. I will definitely be making these cookies time and time again!
Oatmeal Raisin Walnut Cookies Recipe
Oatmeal Raisin Walnut Cookies are soft, lightly spiced, and incredibly easy to customize. They bake up chewy and tender, with texture from oats and toasted walnuts.
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Servings: 24 cookies
Calories: 167kcal
Ingredients
- 1 cup all-purpose flour
- 1 1/4 cups old-fashioned rolled oats - (not quick cooking)
- 1 cup brown sugar
- 8 tablespoons (1 stick) butter - room temperature
- 1 large egg + 1 egg yolk
- 1/2 tsp baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- pinch of nutmeg
- 1 1/2 teaspoon vanilla extract
- 3/4 cup raisins
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line two baking sheets with parchment paper or a Silpat mat, and set aside.
- In the bowl of a stand mixer, beat together the butter, brown sugar, and vanilla for 3–4 minutes on medium-high. Add the egg and mix, then add the egg yolk, mixing for an additional minute on medium-high.
- In a medium-sized mixing bowl, combine the flour, oats, baking soda, salt, cinnamon, and nutmeg. Whisk to combine. With the mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand and fold in the raisins and walnuts. Allow the cookie dough to chill in the refrigerator for 2 hours before baking.
- Scoop the chilled dough onto the prepared cookie sheets. Gently pat down each ball. Place in the oven and bake for 10–12 minutes, or until the edges of the cookies begin to turn golden brown. The centers should look slightly underbaked; they will firm up once cooled. Remove from the oven and allow the cookies to cool on the sheets for 3–4 minutes before transferring to a wire rack to cool completely.
NOTES
STORE Raisin Walnut Oatmeal Cookies in an airtight container at room temperature for up to 5 days. To keep them soft, you can add a slice of bread or a piece of apple to the container.
For longer storage, FREEZE the cookies in a zip-top freezer bag or airtight container for up to 3 months—place parchment between layers to prevent sticking. To thaw, place the cookies in the refrigerator and let them sit overnight. REHEAT in the microwave for 10–15 seconds if you’d like them soft, warm, and fresh-tasting again.
Nutrition
Calories: 167kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 85mg | Potassium: 115mg | Fiber: 2g | Sugar: 9g | Vitamin A: 129IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 1mg
Inspired by a Life Made Simple Family Recipe
Thx for the recipe,these cookies are amazing.
Hi! What a lovely blog! Wanna follow each other? Let me know okay=), have a nice day..
xs
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