Oatmeal Cookies with Raisins & Walnuts
Submitted by handfull48
Old fashioned oatmeal raisin cookies with chopped walnuts, dark brown sugar for chew, and toasty oats. A classic drop cookie that bakes up crisp at the edges and tender in the middle.
YIELD
36 servingsPREP
15 minCOOK
35 minREADY
1 hrsDark brown sugar is what gives these oatmeal cookies their rich molasses note and chewy bite, doing more for texture than the granulated sugar alongside it. Toasty quick oats keep things hearty without going to mush, and the dough comes together in one bowl with no fussy chilling required.
Notice there is no baking soda or salt in this recipe, an old school choice that gives a denser, more shortbread-like crumb than the puffy modern oatmeal cookie. The butter is doing all the leavening work here, so creaming it properly with the sugars until truly fluffy is the make-or-break step.
Bake one sheet at a time on the middle rack. Multi-rack baking gives uneven browning and the bottoms scorch on the lower sheet. The cookies need their full five minutes to firm up on the sheet before moving, or they tear apart on the spatula.
Pro Tips
- Toast the walnuts before chopping for deeper flavor, just 5 minutes in a dry pan over medium heat does it
- Plump raisins in hot water or rum for 10 minutes if yours are dry, then drain and pat before mixing in
- The cookies look slightly underdone in the center when you pull them out, that is correct, they finish on the hot sheet
- Store in an airtight container with a slice of bread to keep them soft for days
- Use a cookie scoop for uniform size so they bake evenly across the sheet
Variations
- Swap raisins for dried cranberries or chopped dates for a different sweet-tart profile
- Use pecans or almonds in place of walnuts based on what you have
- Add a teaspoon of cinnamon or pumpkin pie spice for a warmer flavor
Ingredients
Directions
Heat oven to 325℉ (160℃).
Lightly grease two 17×14 inch cookies sheets.
In a large bowl of electric mixer, beat butter, sugars, egg and vanilla at medium-high speed until fluffy.
Reduce mixer speed to low, add flour and oatmeal, increase mixer speed gradually and beat just until blended.
Stir in raisins and nuts.
Drop heaping tablespoonfuls of dough 2½ inches apart onto prepared sheets.
Bake 1 sheet at a time 17 minutes or until edges of cookies are lightly browned and tops look dry.
Cook on sheet on wire rack 5 minutes.
Remove to rack to cool completely.
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