These delicious Oatmeal Golden Raisin Walnut Cookies are chewy and full of wholesome oats, sweet golden raisins and crunchy walnuts. If oatmeal raisin cookies bring a smile to your face, then you’re going to LOVE these cookies my friend!
Our Oatmeal Golden Raisin Walnut Cookies are soft and chewy with a touch of cinnamon! They’re a healthier cookie choice because they’re made with some of the tastiest and best ingredients.
Scoop the dough using a 2 ounce cookie scooper, then pop the cookie sheets in a 360 degrees preheated oven. I know, 360 degrees F seems a little odd and why not just bake them at 350 degrees F? Well, I did a lot of testing (years ago) and found this temperature works really well for gourmet cookies.
- 1 cup butter, softened
- 1 cup brown sugar, lightly packed
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2 eggs, large
- 1 teaspoon vanilla extract
- 1½ cup flour, unbleached or all-purpose
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 4 cups rolled oats, or quick oats
- 1 cup golden raisins, or regular raisins
- 1 cup walnuts, chopped
- Preheat oven to 360 degrees F. This is the temperature I prefer for gourmet cookies.
- In a large mixing bowl cream the butter, sugars and salt. Mix on low for about 45 seconds, then medium for an additional 45 seconds.
- Add the eggs & vanilla extract. Mix on low until the eggs are blended in, then at medium for 45 seconds and then high for 45 seconds. The mixture should be a pale yellow color and very fluffy.
- Add the flour, along with the baking powder, baking soda and cinnamon on low. Then add the rolled oats and mix on low again, just until blended.
- Add the golden raisins and chopped walnuts, mixing on low, just until blended.
- Use a 2 ounce cookie scooper and place the dough on ungreased nonstick baking sheets about 2" a part. Press the dough down slightly.
- Bake in a preheated 360 degrees F oven for 11-13 minutes, or until the tops start to crackle and the cookies are a light golden color.
For crispier oatmeal cookies: Decrease the rolled oats to 3½ cups and press the dough down about half way before baking.
Serve warm or cool completely before storing in an airtight container. These cookies also freeze well in an airtight container for up to 6 months.
For perfect cookies every time, check out My Top 10 Tips for Perfect Cookies.
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