Oatmeal Walnut Raisin Cookies
Indulge in the warm, comforting flavors of these Oatmeal Walnut Raisin Cookies, a timeless treat that combines chewy oats, sweet raisins, and nutty walnuts for the perfect bite. This easy-to-follow recipe creates cookies that are soft and chewy in the center with a slight crisp on the edges, while hints of cinnamon add a cozy spice to every bite. Using simple pantry staples like rolled oats, brown sugar, and pure vanilla extract, these cookies are quick to prepare—ready in under 30 minutes! Ideal for snacking, dessert, or even gifting, these homemade cookies bring together wholesome ingredients and classic flavors in a way that’s irresistibly satisfying. Whether enjoyed fresh out of the oven or stored for a few days, these oatmeal cookies with walnuts and raisins are sure to become a family favorite. Perfect for cookie lovers who crave texture, flavor, and nostalgia in every bite!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- 1 cup walnuts, chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use a handheld or stand mixer to cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until fully combined.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
Using a spatula, fold in the rolled oats, raisins, and chopped walnuts until evenly distributed throughout the dough.
Scoop the dough in rounded tablespoons or using a cookie scoop, and place each portion onto the prepared baking sheets. Space the cookies about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look just set. Do not overbake to keep the cookies chewy.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
Serve fresh or store in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 17.1 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 135 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
