Snack
Oatmeal Raisin Walnut Cookies
Chewy, cinnamon-spiced oatmeal cookies loaded with raisins and walnuts.
⏱ 49 min (15 min prep, 24 min cooking, 10 min waiting)
🍽 Serves 24 · 1 cookie
make aheadfreezer friendlylunchboxkid friendly
vegetarian
ContainsMilk, Eggs, Tree nuts, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Cookies
- 8 tbsp Butter, salted, softened
- ¾ cup Brown sugar
- ¼ cup Granulated sugar
- 1 Eggs, large
- 1 tsp Vanilla extract
- 1 cup All-purpose flour
- ½ tsp Baking soda
- 1 tsp Ground cinnamon
- ½ tsp Table salt
- 1½ cup Old-fashioned rolled oats
- ¾ cup Raisins
- ½ cup Walnuts, chopped
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 2 baking sheets, parchment, mixing bowls, electric mixer or wooden spoon.
- Heat the oven to 350°F and line the baking sheets with parchment.
- Beat the butter and both sugars until creamy. Beat in the egg and vanilla.
- Stir in the flour, baking soda, cinnamon and salt, then the oats, raisins and walnuts.
- Scoop rounded tablespoons 2 inches apart on the sheets. Bake one sheet at a time, 10 to 12 minutes, until the edges are golden and the centers look a little soft.
- Cool 5 minutes on the sheet, then move to a rack. Do not taste the raw dough; it has raw egg and flour.
Make aheadKeeps 5 days in a tin.
❄️ FreezerFreeze baked cookies up to 3 months, or freeze scoops of dough and bake from frozen, adding 1 to 2 minutes.
🧒 With kidsKids can scoop the dough. Whole nuts and seeds are a choking risk for children under 4; chop them fine or leave them out.
Gluten-free swapUse a gluten-free flour blend and oats labeled gluten-free.
Nut free swapLeave out the walnuts.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.