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Chewy Oatmeal Raisin Walnut Cookies

Deliciously chewy cookies packed with oats, sweet raisins, and toasted walnuts, making them perfect for sharing or enjoying with a cup of coffee.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon fine sea salt
Wet Ingredients
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup packed light brown sugar
  • 0.5 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
Main Ingredients
  • 3 cups old-fashioned rolled oats (not quick oats) Best to measure loosely.
  • 1 cup raisins
  • 1 cup chopped walnuts, lightly toasted

Method
 

Preparation
  1. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition, then beat in the vanilla.
  4. With the mixer on low speed, gradually add the dry ingredients and mix just until combined.
  5. Fold in the oats, raisins, and toasted walnuts by hand with a sturdy spatula.
  6. Cover the dough and chill it for at least 30 minutes.
Baking
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Scoop the chilled dough into 2-tablespoon portions and roll them into balls, placing them about 2 inches apart on the baking sheets.
  3. Bake for 10 to 12 minutes, until the edges are golden brown but the centers look a little soft.
  4. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
Storage
  1. Store the cookies in an airtight container at room temperature for up to 5 days.
  2. For longer storage, freeze baked cookies or unbaked dough balls for up to 3 months.

Notes

Chilling the dough is critical to avoid spreading. Do not overmix once the flour is added, and ensure baking time is monitored closely.