Community Pick
Oatmeal Raisin Walnut Chocolate Chip Cookies
"This is my improved version of the "Best-Ever Chocolate Chip Cookies" recipe card I received in the mail years ago. Now they really are the best! *I first made these when I was younger and loved very sweet cookies...now I agree with some reviews, they are too sweet so am adjusting the sugar."
photo by Caroline Cooks
- Ready In:
- 1hr 27mins
- Ingredients:
- 12
- Yields:
-
48 cookies
- Serves:
- 48
ingredients
- 1 1⁄2 cups all-purpose flour (can use part or all whole-wheat)
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons ground cinnamon
- 1 1 cup margarine (now I use coconut oil) or 1 cup Crisco, softened (now I use coconut oil)
- 1⁄2 cup light brown sugar, firmly packed
- 1⁄2 - 1 cup granulated sugar (depending on how sweet you would like them)
- 1 large egg
- 1 1⁄2 teaspoons vanilla extract
- 1 cup ground walnuts (can grind in blender)
- 1 cup old fashioned oats
- 1 cup semi-sweet chocolate chips
- 1 cup raisins
directions
- In a small bowl mix flour, baking soda and cinnamon.
- In a large mixing bowl beat butter and sugars until light and fluffy. Beat in egg and vanilla.
- At a low speed, beat in flour mixture until blended.
- Stir in ground walnuts, oats, chocolate chips and raisins.
- Cover with plastic wrap and chill for 1 hour.
- Preheat oven to 350.
- Grease 2 baking sheets.
- Shape dough into 1-inch balls. Place balls 2 inches apart on prepared baking sheets. Flatten each cookie slightly (The bottom of a mug works).
- Bake cookies until lightly browned around the edges, 10 to 12 minutes.
- Transfer to flattened brown paper bags or wire racks to cool.
- This dough also freezes well. Freeze dough balls on a cookie sheet and then put them in a ziploc bag in the freezer until ready to bake!
Questions & Replies
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Help. My batter is very dry. What are wet ingredients
Reviews
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This is one of the worst recipes I ever made! After following the recipe to the letter, the cookies were dry and crumbly and never really set. I tried to add another egg to the rest of the mix and it was terrible. I ended up throwing everything out - all of those ingredients!! -
My cookies turned out flat and crisp. Any suggestions on what I did wrong? They are sweet as the other reviews said, I used 3/4 sugar. Thanks for the help -
Fabulous recipe! I would not change a thing. I bake a lot and this one of my most requested cookie recipes.
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I made these cookies with a little tweaking. After noting other reviews, I decided to only used 1/2 cup of both sugars which was perfect for sweetness. I also added 1/2 teaspoon baking powder, and no cinnamon. I used dried cranberries instead of raisins. I cooked them for 12 minutes at 350 degrees. They turned out perfect. -
I would not make these again. I used the full cup of sugar and the dough was a lumpy powder. I added extra butter flavored Crisco,another egg and 2 overripe bananas and that got me to an actual cookie dough consistancy. A lot of good ingredients to get a so-so cookie.
see 27 more reviews
Tweaks
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I just took these out of the oven and had one. Okay, so I ate two. These are really good. I love the wonderful flavor the cinnamon gives these. I substituted pecans for the walnuts because that's all I had on hand. Thanks for sharing. -
Best cookies I ever made! To make them a bit healthier I substituted a ripe mashed banana for half of the butter. For sugar I used a full cup of light brown sugar (no granulated). I used craisins instead of raisins and chopped walnuts instead of ground. I didn't grease the cookie sheets or chill the dough.
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This is THE perfect cookie! Crispy yet chewy at the same time. So easy to make that my 3 year old does most of the work. I did make a few modifications to suit my family's tastes. I subbed 1/4 wheat germ for 1/4 c of flour, as I do in most recipes. I only used 1/2 c of white sugar. Instead of 1 1/2 t cinnamon I used 1 t cinnamon and 1/2 t nutmeg. I did not use the nuts and used 1 1/3 c of raisins. -
I used butter flavor crisco instead of butter. Very Nice texture but a bit too sweet. The next time, I would reduce the white sugar by 1/4 cup to 1/2 cup. Update: I froze half the dough and baked for 10 minutes and they came out perfect. Nice and crispy but chewy on the inside.
RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
