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Nutty Oatmeal Raisin Cookies

Nutty Oatmeal Raisin Cookies

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Submitted by gcrc

Oatmeal raisin cookies with toasted walnuts, dark brown sugar, cinnamon, and a hit of nutmeg. Chewy in the middle, crisp on the edges, and packed with three cups of rolled oats for serious texture.

YIELD

36 servings

PREP

15 min

COOK

15 min

READY

30 min

These oatmeal raisin cookies are the lunchbox classic done right: chewy centers, crisp edges, and enough oats and nuts to give them real backbone. The dark brown sugar is the move here. Light brown works but lacks the deeper molasses notes that pair with the cinnamon and nutmeg. Don’t sub it.

Three cups of rolled oats sounds excessive but it’s exactly right. The oats absorb moisture as the cookies bake, giving you that signature chewy bite without going dense. Quick oats turn the cookies cakey, and instant oats disappear entirely. Stick with old-fashioned rolled oats.

Don’t skip the room-temperature step for the margarine. Cold fat won’t cream properly with the sugars and you’ll lose the lift that gives these cookies their slight rise.

The one-minute rest on the cookie sheet after baking is critical. Move them too early and they’ll fall apart; leave them too long and the bottoms over-bake into hard discs. One minute, then transfer to wire racks.

Pro Tips

  • Toast the walnuts in a 350°F (175°C) oven for 6 minutes before chopping. The flavor is dramatically better than raw.
  • Soak the raisins in warm water for 10 minutes and pat dry before adding. They’ll plump up and stay soft instead of going hard in the oven.
  • For thicker cookies, chill the dough for 30 minutes before scooping. Cold dough spreads less.

Variations

  • Swap raisins for dried cranberries, chopped dates, or a mix of all three.
  • Add 1 cup of chocolate chips for an oatmeal chocolate chip variation.
  • Use pecans instead of walnuts and add ¼ cup of unsweetened coconut for a tropical twist.

Ingredients

1 237
CUP ML MARGARINE
at room temperature
1 ½ 355
CUPS ML BROWN SUGAR, DARK
packed *
1 237
CUP ML SUGAR
granulated
1 5
TEASPOON ML VANILLA EXTRACT
(1 to 2)
2 2
LARGE LARGE EGGS
1 ½ 355
1 5
TEASPOON ML BAKING SODA
1 1
DASH DASH SALT *
1 5
TEASPOON ML CINNAMON
ground
1 1
DASH DASH NUTMEG
ground *
1 237
CUP ML RAISINS, SEEDLESS
generous
1 237
CUP ML WALNUTS
chopped, generous
3 710
CUPS ML ROLLED OAT
uncooked

Directions

Preheat oven to 350℉ (180℃).

With electric mixer, beat together margarine and sugars until creamy.

Add vanilla and eggs; beat until smooth.

Stir in flour, baking soda, salt, cinnamon and nutmeg; mix until smooth.

By hand, stir in raisins, walnuts and rolled oats.

Drop dough by heaping teaspoons onto parchment-lined cookie sheets.

Bake 12 to 14 minutes or until cookies are lightly and evenly browned.

Leave on cookie sheets for 1 minute before removing to wire racks to cool completely.


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 1566 43% from fat
 % Daily Value *
Total Fat 75g 116%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 792mg 33%
Total Carbohydrate 65g 65%
Dietary Fiber 17g 70%
Sugars g
Protein 74g
Vitamin A 43% Vitamin C 3%
Calcium 14% Iron 56%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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