Chewy Oatmeal Raisin Cookies with Walnuts

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by Nancy

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Homemade oatmeal raisin cookies are delicious any time, any day.

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.

And there’s a familiar comfort food taste in each bite.

About this Recipe

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

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

The generous amount of raisins and walnuts gives these cookies a wonderful homemade texture and taste.

Let’s check out the ingredients.

Oatmeal Raisin Walnut Cookies ingredients

Butter, flour, brown sugar, granulated sugar, eggs, vanilla extract, cinnamon, pumpkin pie spice (optional), 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.

Preparation

Preheat oven to 350 degrees F.

Line a cookie sheet with parchment paper and set aside.

Dry Ingredients

The dry ingredients can be sifted, or instead…added to a bowl and stirred with a whisk.

In a sifter, add flour,

…baking soda,

…salt,

…cinnamon,

…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.

Next…

…sift (or whisk) the dry ingredients.

Set aside for a moment.

Cookie Dough

Butter and Sugars:

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

…brown sugar…

…and granulated sugar.

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:

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, a bad egg won’t contaminate the ingredients that are already in the mixing bowl.

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

Add Dry Ingredients to 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.

Oatmeal, Walnuts and Raisins:

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

…and to the mixing bowl, add oatmeal…

…chopped walnuts…

…and raisins.

…hold on, here’s a couple stragglers.

Using a large sturdy spoon or spatula…

…stir the ingredients together until combined.

Add Cookie Dough to the Baking Pan

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

TIP – In the picture above, I tested baking the cookies without the parchment paper (on a greased pan). And they didn’t seem to hold their shape as nicely as the cookies that were baked on parchment paper.

When using parchment paper to line the baking pan, the cookies hold their shape nicely.

Bake, Cool and Serve

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).

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

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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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

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Yield: 30 Servings (makes about 60 cookies)

Prep: 30

Cook Time – 60 minutes (assumes 6 batches of 10 cookies) (10 minutes per batch): 1

Total: 1 30

Ingredients

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

Butter, Sugars, Vanilla and Egg:

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

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 substitute with chopped pecans, or macadamia nuts

Equipment

Large cookie sheet pan/pans (18" x 13") (half the size of a full sheet pan)
parchment paper

Instructions

Preparation:

Preheat oven to 350 degrees F.
Line the cookie sheet with parchment paper. Set aside.

Dry Ingredients:

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

Butter, Sugars, Vanilla and Eggs:

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.
To the bowl, add vanilla extract and eggs. Beat in the vanilla and eggs.
Set the mixer on low speed and gradually mix 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, 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:

Certain dry ingredients in this recipe are sifted to get rid of any clumps in the flour or other ingredients. Instead, a whisk can be used to stir the ingredients together which has a similar effect.
It’s best to bake these cookies on a parchment paper-lined cookie sheet because the cookies tend to hold their shape better than when not using parchment paper.
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.
For a chewy cookie, remove the cookies from the oven while the middle is still soft.

Author: Nancy@CouponClippingCook

Course: Dessert, Snack

Cuisine: American

Keyword: Cookies, Oatmeal Cookies, Oatmeal Raisin Cookies

This recipe was originally posted on December 17, 2013.