Oat, Raisin and Walnut Cookies recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Biscuits and cookies
Once you make these oat cookies, they will become a firm favourite. Enjoy with a big mug of tea or coffee.
324 people made this
IngredientsMakes: 48 cookies
- 3 eggs
- 150g raisins
- 1 teaspoon vanilla extract
- 225g butter flavoured margarine
- 220g dark brown soft sugar
- 200g caster sugar
- 310g plain flour
- 2 teaspoons bicarbonate of soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 160g porridge oats
- 60g chopped walnuts
MethodPrep:20min ›Cook:12min ›Extra time:1hr chilling › Ready in:1hr32min
- Beat eggs and stir in raisins and vanilla. Refrigerate for at least 1 hour.
- Preheat oven to 180 C / Gas 4.
- Cream together margarine, dark brown soft sugar and caster sugar until light and fluffy. Combine flour, bicarbonate of soda, salt and cinnamon; stir into the sugar mixture. Mix in raisins and eggs, then stir in oats and walnuts. Roll dough into walnut sized balls and place 5cm apart on ungreased baking trays.
- Bake for 10 to 12 minutes in preheated oven or until edges are golden. Cool on wire racks.
Make perfect cookies every time with our How to make cookies guide!
Reviews & ratingsAverage global rating:(360)
Reviews in English (319)
by blueribbon girl
This is so freaky !!! I have used this exact recipe for 10 years!!Except I do one thing differrent,I roll the balls in a combination of 1 cup sugar mixed with 1 teaspoon of cinnamon..Makes all the difference in the world. I bought a paperback recipe book at the dollar store and this recipe was in it. I have been doing fairs for 7 years and won 6 blue ribbons with this recipe. A family favorite.-19 Jul 2006
Best oatmeal cookie I've ever made! I used real butter, toasted my walnuts before adding them and then chilled the dough for 20 minutes before rolling into balls. Cookies stay chewy and moist after baking. Great flavor, sure to stay a family favorite.-28 Aug 2000
I am pleased with the way these cookies turned out. I did as another reviewer suggested and rolled them in cinnamon/sugar and they both look and taste very nice. I soaked the raisin mixture overnight and that seemed to turn out well. I used unsalted butter instead of shortening which was fine...Oh, if you don't like rich/sweet cookies, these probably aren't for you, but if you do, I think this recipe is worth a try.EDIT: The next day, these cookies were still soft and chewy. My husband says these are the best oatmeal cookies he's ever had, and he doesn't say that sort of thing lightly!-26 Oct 2007
Soft & Chewy Oatmeal Raisin Cookies
Soft and chewy with that trademark homemade flavor, these are the best soft and chewy oatmeal raisin cookies. Made with brown sugar, vanilla, cinnamon, chewy oats, sweet raisins, and a secret ingredient, this recipe wins for flavor and texture. Your family will love these easy oatmeal raisin cookies!
There are two types of people in this world. Raisin haters and raisin lovers. I fall into the latter category. Besides homemade apple pie, oatmeal raisin cookies are my favorite dessert. There’s something incredibly magical about their chewy texture, soft centers, plump raisins, and cinnamon flavor. Please tell me I’m not the only raisin lover!!
- 125g/4½oz rolled oats
- ½ tsp bicarbonate of soda
- 125g/4½oz peanut (or other nut) butter
- 125g/4½oz caster sugar
- 1 free-range egg, lightly beaten
- 50g/1¾oz raisins (optional)
Preheat the oven to 170C/150C Fan/Gas 3 and line two baking trays with baking paper.
Briefly whizz the oats in a food processor until they are chopped to half their original size. Add the bicarbonate of soda and whizz for another 5 seconds then tip into a mixing bowl.
Add the peanut butter, sugar and egg (and raisins if using) and mix until thoroughly combined.
Roll the mixture into walnut-sized balls and arrange on the trays, leaving a little space between each one. Flatten each cookie to about 1cm/½in thick.
Bake for 12–14 minutes until crisp and starting to turn golden brown. Leave the cookies to cool on the baking tray to firm up.
Oatmeal Cookie Recipe
- 3/4 cup butter , softened
- 3/4 cup brown sugar , lightly packed
- 1/2 cup white sugar
- 1 egg
- 2 tablespoons water
- 2 teaspoons vanilla
- 3/4 cup all purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 cups oats
- 1 1/2 cups raisins
- 1/2 cup walnuts , chopped, optional
Tried this recipe? Let us know how it was!
Makes about 3 to 4 dozen cookies, depending on size.
- Substitute whole wheat flour for the all purpose flour to create an even healthier Quaker oats oatmeal cookie.
- Replace the raisins with chocolate chips for a decadent oatmeal chocolate chip cookie.
- Replace 1/2 the all purpose flour with oat flour to create a healthy oat flour oatmeal cookie recipe.
If you like this recipe, please take a moment to share it on your favorite social media. Thanks a lot.
1 thought on &ldquoOatmeal Cookie Recipe&rdquo
These comments are from visitors to the older version of this site:
1/2 cup butter is enough, and skip the white sugar, use only the 3/4 cup brown sugar and reduce the overall amount of sugar and butter for a healthier cookie…Also add a sprinkle of cloves, ginger, a dash of salt for more flavour. I let the batch of raisins soak up an ounce of rum, not much over all that amount of food.
Personally, I would say the chopped nuts fits better with chocolate-chip cookies, not oatmeal cookies.
I would highly recommend 2 eggs, not just 1 egg to keep the cookies from crumbling.
– I swapped out the white sugar and brown sugar for the brown sugar splenda blend (1 cup seems to be best to my taste)
– I make the cookies big – so set timer to max time of 15 – then check them every 3 minutes (I still like them soft – but cooked through) – often cook time is about 19 minutes.
– Very easy and simple to make – don’t pull out a big blender – just a hand blender does fine and cleanup is easier.
– add 1 cup granola and take away 1 cup oats if you want a different taste (super yummy)!
Leave a Comment Cancel reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Tips for making this vegan oatmeal cookie recipe
For those avoiding any type of sugar, date paste will work just fine as a substitute in this cookie recipe.
I bake these cookies on a parchment paper on a silicone baking mat to keep these completely oil-free.
I make them a lot when I&rsquom baking for family or social functions. One batch makes 42 cookies so, if you&rsquore making them just for the family, you might want to make a half-batch or freeze leftovers for later.
These cookies are not gluten-free, but this link to the Minimalist Baker will help adjust it for those that want to give it a try.
The cookies freeze very well. I make large batches often and keep them on hand for unexpected occasions when I need to take a dessert somewhere.
My Favorite Variations for Oatmeal Cookies
If you follow this recipe as written, you absolutely will not be disappointed: these oatmeal cookies are buttery, nutty, and perfectly spiced. If you want to step outside the traditional oatmeal raisin cookie box, though, here are a few suggestions to change them up:
- Substitute chocolate chips for the raisins to make oatmeal chocolate chip cookies, or use a mix of both.
- Try using pecans instead of walnuts.
- Swap the raisins for dried cherries or cranberries.
- Add a dash of cardamom or ginger to the dough.
- Skip the raisins and use butterscotch chips or a mix of chocolate and butterscotch chips for extra-buttery flavor.
What’s your favorite way to make oatmeal cookies? Let me know in the comments!
Oatmeal Raisin Cookies
This recipe makes about 4 dozen cookies, but if you’d rather have more cookies, simply double the recipe. One trick I like to do is chill the dough for a few hours before baking, so that I result in chewy, thick, yummalicious cookies.
Oh, did I mention that chilling the dough makes it a lot easier to work with? Try it sometime! The raisins can be substituted with craisins, or if you’re all about texture, use a mixture of raisins / craisins and walnuts or if you’d prefer oatmeal chocolate chip cookies, leave the dried fruit out and just add some chocolate chips. Oh, the possibilities…
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 3 tablespoons milk
- 2 large eggs
- 3 cups old-fashioned oats
- 1 cup raisins
In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars, and beat until light and fluffy. Add vanilla, milk, and eggs, and mix well. Add flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in oats and raisins. Place dough in the refrigerator until firm, about 2 hours or overnight.
Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Scoop out 2 tablespoons of dough, and shape into a ball place on one of the prepared sheets. Repeat with remaining dough, spacing balls 3 inches apart. Press down to flatten into 2-inch diameters.
Transfer to the oven, and bake until golden but still soft in center, 16 to 18 minutes, rotating the pans between oven shelves halfway through baking. Remove from oven, and place on a wire rack to cool completely. Store in an airtight container at room temperature up to 1 week.
Eggless Oatmeal Cookies
I feel like oatmeal cookies have been around forever, but after a little research realized that&rsquos not the case. They&rsquove only been around about 125 years. People didn&rsquot feel oats were people food and feed it to their animals.
There are several different types of oats.
- Steel cut- These are my favorite and take about 30 minutes to cook.
- Rolled oats- These are usually called Old Fashion Oats
- Quick cook- These are usually rolled oats that are cut smaller.
- Instant oatmeal- We call this &ldquokid oatmeal&rdquo at our house. That&rsquos because it&rsquos usually flavored, they can make it themselves with hot water from the Keurig, and they are the only ones that eat it.
There are more, but these are the main ones we eat here. I used rolled oats in this recipe.
The best EGGLESS oatmeal cookies EVER!
I made them again AND again AND again and ended up making about 4 batches until we decided we had the perfect one.
I like them with chocolate chips. He likes them with raisins. I like cinnamon. He doesn&rsquot. He likes them chewy, while I like them crunchy. Well, it&rsquos my blog so I made the executive decision what the final recipe was- oatmeal raisin cookies!
Eggless Dessert Resources
If you&rsquore like me. then you&rsquore probably on the lookout for more recipes that are egg free. I hate finding a recipe and clicking on it and it has an egg in it!
I I started an eggless recipe board on my personal Pinterest page and then realized that I should probably link it to my blog. It&rsquos great finding recipes that are egg free and when I need one I can go look and eat everything in it.
I have an EGGLESS Recipe board on Pinterest and there are a ton a great recipes. You can follow it here. I pin on it every week because I&rsquom ALWAYS on the lookout for new recipes.
I also have a EGG FREE RECIPE Facebook page that I just started, so there is only one follower right now, me! (Update: It&rsquos over 1000 now!!) Go follow over there and I&rsquoll post any good recipes I find!
More Eggless Recipes
Out of all the recipes I make, I like making cookies the best. I love that you can grab one and eat it as a snack and you don&rsquot have to grab a plate, bowl, fork or spoon. I can add them to lunch boxes and they are easily packed for car trips and sporting events.
Here are some more eggless cookie recipes that you need to check out that are on my site.
If you don&rsquot like raisins, you can leave them out. You can add chocolate chips, dried cranberries or white chocolate chips.
I suggest using rolled oats. I&rsquove had several people message me about using other types, but the Old Fashion oats work best.
Zooies Oatmeal Raisin Cookies
Hearty and indulgent, these treats are crisp around the edge and chewy in the center. They’re a satisfying dessert and delicious with a cup of tea. For a cookie that’s a touch less sweet and a little more moist, try the variation below, which swaps some of the sugar for molasses.
Whisk both flours, the salt, cinnamon, nutmeg, baking powder and baking soda in a medium bowl. Whisk the eggs in a small bowl until well-mixed.
Beat the butter and both sugars in a stand mixer fitted with the paddle attachment on medium speed until creamy and very smooth. Scrape the bowl and beat again on medium speed. With the machine running, gradually add the whisked eggs and vanilla and beat until fully incorporated. Scrape the bowl again and beat on low speed. With the machine running, gradually add the flour mixture. Beat until almost incorporated some streaks of flour should remain. Add both oats and the raisins and beat just until evenly distributed do not overmix.
Line a rimmed baking sheet with parchment paper. Using a 2-inch-diameter (1 ⅓-ounce) cookie scoop, gently scoop a heaping yet loose mound of dough you don’t want to pack the dough into the scoop. Gently scrape the hump of the mound against the side of the bowl, then drop the dough onto the baking sheet. Continue scooping the dough, spacing the mounds an inch apart. Using the palm of your hand, gently press all the mounds flat to 2 ½-inch discs. Cover the pan tightly with plastic wrap and refrigerate for at least 3 hours and up to 24 hours.
When ready to bake, heat the oven to 375 degrees. Line two large cookie sheets with parchment paper. Transfer the chilled dough rounds to the prepared sheets, spacing 2 inches apart.
Bake, one sheet at a time, until golden brown around the edges and dry on top, 14 to 16 minutes. Cool on the sheet on a wire rack for 5 minutes, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.