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Oatmeal Raisin & Nut Cookies

Oatmeal Raisin & Nut Cookies

Oatmeal Raisin & Nut Cookies

Oatmeal Raisin & Nut Cookies

This is one of Richard’s favorite cookies and it is much healthier than chocolate chip cookies. The recipe is from the back lid of Quaker oatmeal container. I reduced sugar a bit, and I also added toasted chopped walnuts to give it some crunch.

Oatmeal Raisin & Nut Cookies– adapted from Quaker Oats (makes 48 cookies)

1/2 cup (2 sticks) unsalted butter– softened
3/4 cup brown sugar– firmly packed
1/3 cup sugar
2 eggs– room temperature
1 tsp vanilla extract
1 1/2 cup all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups oatmeal
1 cup raisins
3/4 cup chopped walnuts– lightly toasted


  1. Preheat oven to 350 F. Line baking pans with parchment paper. Combine flour, baking soda, cinnamon and salt in a bowl.
  2. Beat butter and both sugars in a mixing bowl until creamy.
  3. Add eggs, one at a time, followed by vanilla extract. Scrap down the bowl.
  4. Add flour mixture. Mix well. Stir in raisins and walnuts. Mix well again. At this point you can chill the dough in the fridge until it hardens, so the cookies won’t spread out too much during baking.
  5. Drop cookie dough (heap tbsp) onto lined baking pan, 2 inches apart. Bake for 10-12 minutes. Cool cookies on the pan for a few minutes before transferring to a cooling rack.

Regina’s Note:

  • Cookie dough can be prepared ahead and chilled. This will make dough handling less messy, and keep cookies a better height after baking. Alternatively, you can also shape dough into balls and individually freeze them long enough to harden outside, then store in freezer bag for quick treat in the future.
  • Feeling naughty? Try soaking raisins with 2-3 tbsps of golden rum for a few hours before adding to the dough.

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