Prep time
Cook time
Total time
Wonderful soft and chewy Oatmeal Raisin Cookies with walnuts added for a perfect added crunch.
Recipe type: Cookies
Serves: 18
  • 4 ounces butter (1/2 cup or 1 stick)
  • 3½ ounces white granulated sugar (1/2 cup)
  • 3½ ounces light brown sugar (1/2 cup)
  • 1 whole egg
  • 1 tsp pure vanilla
  • 4½ ounces all-purpose flour (1 cup), I always use unbleached
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • ½ tsp Kosher Salt
  • 3½ ounces rolled oats (1 cup) I use Quaker Oats, old-fashioned
  • 4½ ounces raisins (3/4 cup)
  • 1 ounce walnut pieces (1/4 cup), optional. If you don't use add walnuts, increase your raisins by same amount
  1. Preheat oven to 350 degrees.
  2. Cream room temperature butter and sugars together until well blended.
  3. Add egg and vanilla and mix together.
  4. Add flour, baking soda, cinnamon and salt and mix until incorporated into batter.
  5. Stir in Oats just until blended.
  6. Add Raisins and Walnuts.
  7. Using 2 TBL for each cookie or a small ice cream scoop, place cookies on a silpat or parchment lined cookie sheet.
  8. Bake 11 to 12 minutes at 350 degrees.
  9. Allow to finish baking and cool on cookie sheet.
I love walnuts in Oatmeal Cookies. Chunky walnut pieces are the best for a really chewy cookie. If you have walnut halves, just break into pieces by hand.

If you don't like nuts in your cookies, just substitute additional raisins.

You don't have to chill this batter prior to baking. If you do want the cookies to be thicker, however, chill for one hour.
Recipe by Country Cupboard Cookies at