Oatmeal Raisin Cookies
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Cook time: 
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Yield: About 3 dozen cookies
Classic chewy Oatmeal Raisin Cookies with walnuts and warm spices are the perfect afternoon snack with a glass of milk!
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1¼ cups light brown sugar, lightly packed
  • 1 large egg plus 1 large egg white
  • 1 teaspoon pure vanilla extract
  • 1 cup unbleached all-purpose flour
  • ½ cup whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly grated ground nutmeg
  • 2 cups old-fashioned rolled oats
  • ½ cup chopped walnuts
  • ½ cup raisins (I use golden raisins)
  1. Preheat oven to 350F and line baking sheets with parchment paper or silpat liners.
  2. Cream together butter and brown sugar in a large bowl, then stir in egg, egg white, and vanilla. In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Slowly stir the dry ingredients into the wet until just combined. Fold in the oats, walnuts, and raisins.
  3. Use a 1½ tablespoon measure to scoop the dough; arrange it on the prepared baking sheets, leaving about 2 inches between each cookie.
  4. Bake until the edges are browned and starting to crisp (if you’re cooking 2 trays double-stacked it takes about 18 minutes; check the cookies about 5 minutes earlier if you’re only cooking 1 tray at a time), flipping the trays once halfway through. Let the cookies cool on the baking sheets before removing.
Recipe adapted from Matthew Locricchio's recipe in Teen Cuisine (Skyscape; 2014).
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/cookbook-review-recipe-for-oatmeal-raisin-cookies/