Oatmeal Raisin Walnut Chocolate Chip Cookies
photo by Caroline Cooks
- Ready In:
- 1hr 27mins
- 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
- 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!
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.
see 27 more reviews
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.
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.
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.