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!
- 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
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.