Chewy Oatmeal Raisin Cookies with Walnuts
The ultimate comfort food.
These are some meaty, chewy oatmeal cookies.
They’re soft in the middle, and filled to the brim with raisins and walnuts.
It’s handy to have these cookies on hand not only because they taste really really good, but they make a wonderful snack, dessert or even a quick on-the-go breakfast.
Just a bit of pumpkin pie spice is added to the mix to give the cookies a subtle taste reminiscent of cloves and cinnamon.
Since pumpkin pie spice may not be a typical pantry ingredient, it’s optional for these cookies.
The dry ingredients in this recipe are sifted to get rid of any clumps in the flour or other dry ingredients, but feel free to whisk the dry ingredients together instead which has a similar effect.
These cookies are made with extra salt which adds a nice taste along with the sweet from the brown and granulated sugars.
And I especially love that there are a good amount of raisins and walnuts in these cookies which taste so good with the cinnamon flavor and the texture of the oats.
Let’s check out the ingredients to these oatmeal cookies.
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)
A printable recipe with the measurements and instructions is located at the bottom of this post.
Here’s how to make it.
Preheat oven to 350 degrees F.
In a sifter, add the flour,
and pumpkin pie spice which is 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.
and sift away…
…and sift away.
Set aside for a moment.
In a large mixing bowl, add butter (softened)…
and granulated sugar.
Beat until the mixture turns light and creamy.
If using a stand mixer, the flat paddle attachment works well for this.
beat in the eggs and the vanilla.
Set the mixer on low speed and…
…gradually beat in the flour mixture.
Remove the mixing bowl from the stand mixer and add the oats,
Hold on, here’s a couple stragglers.
Using a large sturdy spoon or spatula…
…stir the ingredients together until incorporated.
Drop the dough by 2 rounded tablespoons per cookie, spaced about 2 inches apart onto parchment paper-lined baking sheets.
TIP – This is the batch I tried baking without the parchment paper and they didn’t hold their shape as nicely as the cookies baked on parchment paper.
So I would definitely recommend using parchment paper if you have it.
Bake in a preheated oven until the edges are a light golden brown and the middle is soft (about 10 minutes).
Transfer the cookies to a wire rack to cool.
Then enjoy each and every delightful bite.
Thank you so much for stopping by CCC!
More Oatmeal Cookie Recipes You May Like:
Brown Sugar Oatmeal Cookies by The Pioneer Woman
Pumpkin Oatmeal Cookies with Maple Glaze and White Chocolate by Shugary Sweets
Chewy Chocolate Chip Oatmeal Cookies by How Sweet Eats
Oatmeal Cranberry Cookies by Coupon Clipping Cook
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- 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
- 1 cup butter softened
- 1 cup (firmly packed) brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1-1/2 teaspoons vanilla extract
- 3 cups uncooked quick or old-fashioned oats (not the instant type)
- 1 cup chopped walnuts pecans, or macadamia nuts - heaping (chopped in large pieces)
- 1-1/4 cups raisins
- Parchment paper to line the cookie sheets
- Preheat oven to 350 degrees F.
- Sift or whisk together the flour, baking soda, salt, cinnamon and pumpkin pie spice. Set the dry ingredients aside.
- In a large mixing bowl, add butter, brown sugar and granulated sugar.
- Beat until light and creamy. If using a stand mixture, the flat paddle attachment works well for this. Beat in the eggs and vanilla.
- Set the mixer on low speed and gradually beat in the flour mixture.
- Using a large sturdy spoon or spatula, stir in the oats, nuts, and raisins.
- Drop the dough by 2 rounded tablespoons per cookie, spaced about 2 inches apart onto parchment paper-lined baking sheets.
- Bake in a preheated oven until the edges are a light golden brown and the middle is soft (about 10 minutes).
- Transfer the cookies to a wire rack to cool.
Recipe adapted from Quaker Oats Vanishing Oatmeal Cookies; and inspired by Mrs. Fields Stuffed Oatmeal Cookies, and Martha Stewart's Anytime Oatmeal Cookies.
- 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.
- 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.
This recipe was originally posted on December 17, 2013.
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