Chewy oatmeal raisin cookies with walnuts that are the ultimate comfort food.

Oatmeal Raisin Walnut Cookies on plate

These oatmeal raisin cookies are chewy and crunchy at the same time.

They’re soft in the middle and filled to the brim with raisins and walnuts.

Each bite of these cookies has a scrumptious comfort food taste.

About the Ingredients

Just a bit of pumpkin pie spice is added to give these cookies a subtle taste reminiscent of cloves and cinnamon.

And these cookies are made with a little extra salt which tastes so good in combination with the oatmeal, raisins and overall sweetness of the cookies.

And I especially love that these cookies have a generous amount of raisins and walnuts in each bite.

Let’s check out the ingredients.

Oatmeal Raisin Walnut Cookies ingredients

Butter, flour, brown sugar, granulated sugar, eggs, vanilla extract, pumpkin pie spice (optional), cinnamon, baking soda, salt, raisins, walnuts, and uncooked rolled oats (not the instant type)

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preheat oven to 350 degrees F.

Preparation:

Line the cookie sheet with parchment paper and set aside.

Dry Ingredients:

Add flour to sifter

In a sifter, add the flour,

Add baking soda to sifter

baking soda,

Add salt to sifter

salt,

Add cinnamon to sifter

cinnamon,

Add pumpkin pie spice to sifter

and pumpkin pie spice (optional).

TIP – as an alternative to sifting these ingredients; add them to a medium size bowl and whisk together which should have a similar effect.

Sift flour mixture

Then,

Sift flour mixture

Sift flour mixture

…sift away…

Flour mixture in sifter

Set aside for a moment.

COOKIE DOUGH

Butter and Sugars:

Add butter to bowl

In a large mixing bowl, add softened butter...

Add brown sugar to bowl

…brown sugar…

Add sugar to bowl

…and granulated sugar.

Mix cookie dough in bowl

Beat with a stand or hand mixer until light and creamy.

If using a stand mixer, the flat paddle attachment works well for this.

Eggs and Vanilla:

Raw eggs in bowl

TIP – Rather than adding the eggs directly into the mixing bowl, first crack them into a small bowl just in case there is a bad egg.  

This way the bad egg won’t contaminate the ingredients that are already in the mixing bowl.

Add eggs to mixer with dough

To the mixing bowl, beat in the eggs and the vanilla.

Mix cookie dough with mixer

Add Dry Ingredients:

Add flour to cookie dough

Set the mixer on low speed and gradually beat in the flour mixture.

With a soft spatula, scrape any residual flour off the sides of the mixing bowl and stir it into the dough.

Oatmeal, Walnuts and Raisins:

Remove the mixing bowl from the stand mixer (if using one)

Add oatmeal to cookie dough in bowl

…and to the mixing bowl, add oatmeal…

Add walnuts in cookie dough in bowl

…chopped walnuts…

Add raisins in cookie dough in bowl

…and raisins.

Add raisins in cookie dough in bowl

Hold on, here’s a couple stragglers.

Stir cookie dough in bowl

Using a large sturdy spoon or spatula…

Stir cookie dough in bowl

…stir the ingredients together until combined.

To the parchment paper-lined cookie sheet, drop the dough by 2 rounded tablespoons per cookie that are spaced about 2 inches apart.

Cookie dough balls on baking pan

TIP – This is the batch I tried baking without the parchment paper, and they didn’t seem to hold their shape as nicely as the cookies baked on parchment paper.

Bake

Oatmeal Raisin Walnut Cookies on plate

Bake in a preheated oven (at 350 degrees F.) until the edges are a light golden brown and the middle is soft (about 10 minutes).

Oatmeal Raisin Walnut Cookies on plate

Transfer the cookies onto a wire rack and cool before serving.

Oatmeal Raisin Walnut Cookies on plate

Recipe adapted from Quaker Oats Vanishing Oatmeal Cookies; and inspired by Mrs. Fields Stuffed Oatmeal Cookies, and Martha Stewart’s Anytime Oatmeal Cookies.

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Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies with Walnuts

Homemade oatmeal raisin cookies with walnuts that are chewy in the middle and crispy on the edges.
5 from 8 votes

Ingredients

For the Dry Ingredients:

  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon (heaping) pumpkin pie spice optional

FOR THE COOKIE DOUGH:

  • 1 cup butter, softened (salted)
  • 1 cup (firmly packed) brown sugar light or dark
  • 1/2 cup granulated sugar
  • 1-1/2 teaspoons vanilla extract
  • 2 large eggs
  • Dry Ingredients

Oats, Raisins and Walnuts:

  • 3 cups uncooked quick or old-fashioned oats (not the instant type)
  • 1-1/4 cups raisins
  • 1 cup (heaping) chopped walnuts or can substitute with pecans, or macadamia nuts (chopped)

Equipment

  • Large Cookie Sheet/Sheets (18" x 13") (half the size of a full sheet pan)
  • parchment paper

Instructions

  • Preheat oven to 350 degrees F. 

For the Cookie Sheet Pan:

  • Line the cookie sheet with parchment paper. Set aside.

For the Dry Ingredients:

  • In a medium size bowl add the flour, baking soda, salt, cinnamon and pumpkin pie spice. Whisk or sift together and set aside.

FOR THE COOKIE DOUGH:

  • Butter and Sugar - in a large mixing bowl, add the softened butter, granulated sugar and brown sugar. Beat with a hand or stand mixer until light and fluffy.
  • Vanilla and Eggs - in the large mixing bowl, add vanilla extract and eggs*. Beat in the vanilla and eggs.
    *Rather than adding the eggs directly into the mixing bowl, first crack them into a small bowl just in case there is a bad egg.  
    This way the bad egg won't contaminate the ingredients that are already in the mixing bowl.
  • Set the mixer on low speed and gradually beat in the flour mixture. 
  • With a soft spatula, scrape any residual flour off the sides of the mixing bowl and stir it into the dough.
  • Oats, Raisins and Walnuts - Using a large sturdy spoon or spatula, stir in the oats, nuts, and raisins. 
  • To the parchment paper-lined cookie sheet, drop the dough by 2 rounded tablespoons per cookie that are spaced about 2 inches apart.

BAKE:

  • Bake in a preheated oven (at 350 degrees F.) until the edges are a light golden brown and the middle is soft (about 10 minutes). 

COOL AND SERVE:

  • Transfer the cookies onto a wire rack to cool before serving.

Recipe Inspiration:

  • This recipe is adapted from Quaker Oats Vanishing Oatmeal Cookies; and inspired by Mrs. Fields Stuffed Oatmeal Cookies, and Martha Stewart's Anytime Oatmeal Cookies.

Notes

TIPS:

  1. Certain dry ingredients in this recipe are sifted to get rid of any clumps in the flour or other ingredients, but feel free to whisk these ingredients together instead which has a similar effect.
  2. It's best to bake these cookies on parchment paper-lined cookie sheets because the cookies tend to hold their shape better than when not using parchment paper as a lining.   
  3. Rather than adding the eggs directly into the mixing bowl, first crack them into a small bowl just in case there is a bad egg.   This way the bad egg won't contaminate the ingredients that are already in the mixing bowl.
  4. For a chewy cookie, remove the cookies from the oven while the middle is still soft.

This recipe was originally posted on December 17, 2013.

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