Walnut and Raisin Oatmeal Cookies
Chewy, nutty, and perfectly spiced, these Walnut and Raisin Oatmeal Cookies bring a warm, homemade touch to your dessert table. Packed with wholesome rolled oats, naturally sweet raisins, and crunchy chopped walnuts, these cookies strike the perfect balance between hearty and indulgent. A touch of ground cinnamon and pure vanilla extract adds layers of cozy flavor, while using both brown sugar and granulated sugar ensures a soft, chewy texture with lightly caramelized edges. Perfect for breakfast on-the-go, an afternoon treat, or a comforting dessert, these cookies are as versatile as they are delicious. Ready in under 30 minutes and yielding two dozen cookies, they’re easy to whip up and even easier to enjoy. Try this simple recipe for a nostalgic taste of home-baked goodness!
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Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 1 cup (packed) brown sugar (light or dark)
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1.5 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
- 0.75 cup walnuts (chopped)
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy (about 2 minutes).
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined (do not overmix).
Stir in the rolled oats, raisins, and chopped walnuts using a spatula or wooden spoon until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers still appear slightly soft.
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.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.8 g | 238% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2693 mg | 117% | |
| Total Carbohydrate | 742.1 g | 270% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 414.2 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 610 mg | 47% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 3036 mg | 65% | |
*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.
