Chewy Oatmeal Raisin Cookies With Walnuts

18 cookies
46 min

Oatmeal raisin cookies are the cookies that I connect to family time. It reminds me of spending time in the kitchen; specifically baking with my mom and grandma all day. I love these cookies all year around, but especially during the winter time because of the sweet cinnamon, molasses, and deep brown sugar notes.

Now, these cookies are honestly the easiest cookies to make. Just mix all the ingredients together and you've got a crunchy cookie with the chewiest, softest inside. The buttery flavor and oatmeal texture is just to die for!! It's basically everything you would want in an oatmeal cookie (if not more). The best part of these cookies though, is they stay soft. The ratio of oats to flour to fat is perfect, meaning, you'll be able to eat these cookies all week long (i doubt they'll last that long anyways lol)!

For tips, tricks, and F.A.Q's, to nail this recipe, check out the full recipe post on my blog here! Feel free to follow and support me on Instagram here :)

Chewy Oatmeal Raisin Cookies With Walnuts
Recipe details
  • 18  cookies
  • Prep time: 30 Minutes Cook time: 16 Minutes Total time: 46 min
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  • 1 1/2 cups all-purpose flour
  • 3/4 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature
  • 2 tsp vanilla extract
  • 1 tbsp honey or molasses
  • 3 cups old-fashioned whole rolled oats (or quick oats)
  • 1 1/2 cups dried raisins
  • 1/4 cup chopped walnuts

Using a stand or a hand mixer, cream the butter and sugar until smooth and fluffy.
Add the eggs one by one and mix until combined. Add the vanilla, honey or molasses, and mix until incorporated.
In a large mixing bowl, sift in the flour, baking soda, cinnamon, and salt together. Add in the wet ingredients and mix. Stir in the oats, raisins, and walnuts until they are all incorporated.
Scoop the dough into small balls (about 2 tbsp of dough) and chill for 60 minutes (the dough will be a little sticky).
Preheat the oven to 350F. Take the dough out of the fridge and place on a baking pan about 2 inches apart. Bake for 13-16 minutes or until lightly golden brown. Allow to cool on the baking sheet for 7-10 minutes after baking and then transfer on a cooling rack to continue to cool.
  • Keep in mind that the center will look a little under baked and soft. However, they continue to bake after cooling and will set.
  • Over-mixing the dough will develop more gluten, creating tougher cookies. To achieve chewy cookies, refrain from mixing too much, only mix until all ingredients are evenly combined.
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