Get ready to transform your kitchen into a bakery of pure bliss with these irresistible Oatmeal Walnut Raisin Cookies! Imagine biting into a cookie that's crisp on the edges, soft in the center, packed with hearty oats, crunchy walnuts, and sweet raisins - a perfect symphony of textures and flavors that will transport you to dessert heaven. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver mouthwatering cookies that will have everyone begging for seconds!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups rolled oats
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup walnuts, chopped
- 1 cup raisins
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract and mix until fully combined.
- In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chopped walnuts and raisins using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, enjoy within 2-3 days of baking.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't skip creaming the butter and sugars - this process creates air and gives cookies their signature lightness.
- Use room temperature eggs to help them blend more smoothly into the batter.
- Toast your walnuts before adding them to enhance their nutty flavor.
- Soak raisins in warm water for 10 minutes before adding to prevent them from burning during baking.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool on the baking sheet for 5 minutes to help them set before transferring to a wire rack.
- For extra chewiness, slightly underbake the cookies and let them finish setting as they cool.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 4g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 35mg
