Soft 'n Chewy Oatmeal Walnut Raisin Cookies
With a slight walnut crunch, these soft & chewy cookies are sure to give your taste buds a delightful sweet buzz!
1 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 cup granulated sugar
1/2 cup brown sugar
2 tsp vanilla
1 tablespoon honey
1/2 cup (1 stick) butter - softened at room temperature
1 1/2 cup Old fashion oats
2/3 cup raisins
1/2 cup chopped walnuts (optional)
Line baking sheet with parchment paper
In a medium bowl combine flour, baking soda, salt, cinnamon, and nutmeg
In a standing mixer or with handheld mixer, cream together sugars and butter
Add vanilla, honey and egg to sugar and butter mixture. Beat ingredients until well blended, making sure to use a spatula to scrape the sides of the bowl to make sure ingredients are all incorporated.
With the mixer on low speed, gradually add flour mixture to the rest of the ingredients. Add oats, nuts, and raisins. Mix until all combined evenly.
Cover dough and refrigerate for half an hour. Refrigerating leads to plumper cookies, by inhibiting the spread of the melting butter while it bakes
Spoon a tablespoon sized (I like to use my tablespoon which is the perfect size round), amount of dough onto cookie sheet spacing about 2 inches apart.
Bake at 350 degrees for 9-12 minutes
Remove from oven and allow cookies to finish cooking on cookie sheet. No need to transfer to a cooling rack. Cookies should look just a tad under-baked when you remove them. This will allow them to finish off on the pan once removed. This gives them that yummy soft chewiness.
You're very welcome for providing the recipe first before launching into an entire life story about how much I love these cookies. I kid, I kid, but seriously, you're welcome because these oatmeal cookies are mouthwatering, melt-in-your-mouth scrumptious!
When I bake, I find it helpful to get organized. I recommend pulling out all the ingredients, measuring cups, bowls, and spoons. Measure out all the ingredients and have them ready to use. This does lead to more dishes, but makes the process easier I find. When making cookies or frosting, I also recommend taking the butter out of the fridge and letting it sit to soften at room temperature for a couple of hours. This will leave the butter at a perfect consistency when it's time to cream it together with the sugar. You can microwave to soften, but I find this tricky. Microwave too long, and you have warm melted butter, which leads to flat, chewy cookies.
These cookies will pretty much speak for themselves. Typically, I'd go straight to the lid of the Quaker oats bin and use the recipe on that, but they'd either come out crumbly or just so so. When I found out about adding honey and nutmeg, what a difference! The honey gives it that extra gooey-ness while the nutmeg adds just a hint of a little extra kick, leaving these oatmeal cookies flavorful, soft, and melt-in-your-mouth delicious. Adding walnuts or a nut of your choice, gives it just enough crunch to satisfy that soft yet crunchiness we all crave when eating cookies.
Add a scoop of vanilla ice cream on top, with a caramel drizzle and you've got yourself an instagram worthy dessert. You can even try different combinations - substitute dried cranberries for raisins, macadamia nuts instead of walnuts, chocolate chips...anything your tummy desires. Yum!
Try this recipe yourself and let me know how you like it! I love to hear and see how others' turn out. Tag me in your pics on instagram or comment below. I'd love to hear from you! As always, thank you for reading and don't forget to subscribe below to get updates on new blog posts. Stay sweet!
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