Completely addicting Chewy Oatmeal, Raisin & Walnut Cookies will be a hit at your next potluck, picnic, or party.
If you were to think of a healthy, guilt-free cookie, these Chewy Oatmeal, Raisin & Walnut Cookies would fit the bill. Chock full of oats, raisins, and walnuts, these cookies will give you fiber, fruit, and good fats in every bite so you can feel free to indulge ;)
Was that a stretch? In all seriousness, if you’re looking for a cookie with a crunchy exterior and a chewy center and loads of surprise textures on the inside, look no further. These Chewy Oatmeal, Raisin & Walnut Cookies will give you exactly that. You get a crunch and a chew all in one not overly sweet, completely addicting cookie.
One batch makes 3 dozen and they keep for a week at room temperature so you’re set for a while after one batch. Over the past week I’ve made 2 batches and use them as I need them. So far, I’ve brought them to potlucks, given them away as gifts, and snacked on them anytime I pass by the kitchen counter.
With the weather warming up in Southern California, I’m inclined to sandwich a scoop of vanilla ice cream in between the cookies, but feel free to do what you will with them. Whether you crumble them over your breakfast yogurt or pack them on a picnic, I support your decision!
Chewy Oatmeal, Raisin & Walnut Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 2 cups old-fashioned rolled oats
- ¾ cups raisins
- ¾ cups chopped walnuts
- 16 tablespoons (2 sticks) unsalted butter, room temperature
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Move the oven rack to the center position. Preheat oven to 350°Line three baking sheets with parchment paper or silpat.
- In a large bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon until combined. Set aside.
- In a medium bowl, toss together oats, raisins and walnuts. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until light and fluffy, scraping down the sides as necessary. Reduce the speed to medium-low and add the eggs, one at a time, followed by the vanilla. Mix until just combined.
- Reduce the speed to low and add the flour mix in three additions, scraping down the sides as necessary, and mixing just until a few streaks of flour remain.
- Transfer the dough to the now empty flour bowl. Add the oatmeal mixture and stir until evenly mixed throughout.
- Drop dough of two tablespoons each onto the prepared baking sheet, leaving 2-inches in between (cookies will spread!). Bake for 12 to 14 minutes, rotating halfway through baking. Let cool on the baking sheet for 10 minutes. Serve warm or transfer to a cooling rack to cool completely.
This recipe assumes people have a mixer and that we have previously made cookies. Mine had the texture of scones but more crumbly.
Moist, chewy. Makes you smile just eating and enjoying them.
Thank you for your sweet comment, Jammie :) I’m so glad you enjoyed them!
Good recipe. Worked perfectly.
I didn’t mix both sugars together with the butter I think I mess my cookies up but I still add the brown sugar so I will see how this taste i’m scared😲😲😲
Mine taste great, but they spread out & were pretty thin. How do you keep that from happening?
You can try covering the dough with plastic wrap and chilling for at least 1 hour in the refrigerator before dropping it onto the cookie sheet. You can also try using larger scoops of dough – 3-4 tbsp. instead of 2 tbsp.
Tasty, chewy and crisp edges. Too much sugar for me but I always cut that back. Thanks for the recipe.
How much did you cut sugar? I used 3/4 of each but think it could easily be half. Waiting to bake
I mixed mine by hand and they came out delicious, crisp on the outside, chewy on the inside. Thank you!
Thank you for the sweet comment. I’m so glad you enjoyed them :D
I used all brown sugar but thats only because I am not too keen on white sugar – they came out very tasty. Loved them and will make again. The only thing I need to do is make them thinner, mine were too thick…..but they still tasted delicious 😋
Thank you for taking the time to report your results on an all-brown-sugar variation. I’m so glad you enjoyed them. For a thinner cookie, try not chilling the dough or chilling for a shorter amount of time.
They were the worst oatmeal cookies I have ever tasted. There was too much sugar and the nutmeg was a horrible idea. I couldn’t even get my grandchildren to eat them.
Oh no! I’m sorry you didn’t get great results. Others have enjoyed the recipe, so I haven’t needed to do more testing than I already have. I’ll have to revisit the recipe to see how I can improve upon it. In the meantime, here’s another recipe you might enjoy: https://www.thepkpway.com/thick-and-chewy-oatmeal-raisin-cookies/
I read the comments before trying out this recipe and so alerted it slightly… I’m at about 6000 feet in elevation and didn’t want flat cookies. I used only 3/4 cup brown sugar and 1/2 cup white sugar. Excellent cookies! Thank you for sharing the recipe.
I loved cookies would like to cut sugar. What do u recommend?