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Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies with Walnuts

The ultimate comfort food.
5 from 8 votes


  • 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 (at 350 degrees F.) 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.



    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.