Oatmeal raisin cookies are some of my favorite cookies out there. I love how chewy oatmeal raisin cookies stay and the flavor combination of the oats, raisins, nuts and the hint of cinnamon. Whenever I’m in the mood to bake I simply go for this oatmeal cookie, everyone at home are addicted to it! This oatmeal cookie recipe from Smittenkitchen is what i liked the best out of most the recipe i tried. They turn out soft and chewy like we wanted, truly a great one!
Oatmeal Cookie Recipe / Oatmeal Raisin Cookies / Baking Recipes / Christmas Cookies / Cookie Recipe / Thick Chewy Oatmeal Raisin Walnut Cookie
| Ingredients | |
| Unsalted Butter | 1/2 cup (or 1 stick) softened |
| Light Brown Sugar | 2/3 cup |
| Large Egg | 1 |
| Vanilla Extract | 1/2 teaspoon |
| All- purpose flour | 3/4 cup |
| Baking soda | 1/2 teaspoon |
| Ground Cinnamon | 1/2 teaspoon |
| Table salt | 1/4 teaspoon |
| Rolled oats | 1 & 1/2 cup |
| Raisins | 3/4 cup |
| Walnuts | 1/2 cup chopped |
Method:
In a small bowl, whisk the flour, baking soda, cinnamon and salt together. Keep this aside.
In a large mixing bowl , cream the butter and sugars. I used my kitchen aid mixer you may use any electric mixer.
Add eggs and vanilla and beat until smooth. Medium speed about 2 – 3 minutes. Add flour mix and mix well. Stir in the oats, raisins and walnuts.
Now you may either chill the dough or bake right away. You may chill the dough in the fridge for an hour or so. I did mine for 3 hours. It does make a difference, cookies baked immediately turn flabby and don’t brown even. Refrigerated dough bring outs darker brown edge, lightly crispy exterior with soft chewy center and thats what we want!
Preheat oven to 350F (175 C) Scoop the cookies onto a baking sheet and should be two inches apart. Bake them for 10- 12 minutes. Time varies with the tray you use, so set for 10 minutes and slowly increment. They continue to bake even after removing from oven. (12-13 minutes should be perfect for soft cookies) When they turn slightly browned around the edges, remove from oven and cool in the pan for sometime and then transfer to a cooling rack.
Let them cool completely and then store in a air-tight container. They stay good for few days.
Makes 12-15 approx
13 Comments
Looks yummy! I have to make these!
Thanks for sharing this mouth-watering recipe, but you have used Stand mixer in this recipe.
It will be better if you provide the official website detail where I can get the kitchenaid stand mixer online.
Kuldeep,
Thanks for your feedback, I got mine from Amazon, its even available in stores, i don’t know your location but pretty sure you can shop online for the same price. Even if you don’t have a stand mixer, just use regular hand mixer will work for this recipe. good luck.
Thanks Mullai
Actually i live in India and searching for kitchenAid official website where i can check all the products, available in India and purchase it.
Great, pls check the pricing before purchase, right now it shows almost the same price but don’t know about shipping, tax, warranty and return policy. Check all these before purchase so it will be easy. Good luck!
Thanks Mullai
Can you tell me about kitchenAid India official website name?
Kuldeep, I think this is the one http://www.kitchenaidindia.com/
Also can I use old fashioned oats and veg shortening instead of butter ? Pls lete know. Planning to make it in a big batch for gifts.
Hello Cap, nice to hear from you after a long time! Go ahead and use old fashioned oats which is nothing but rolled oats, veg shortening is ok instead of butter. I personally prefer walnuts in oatmeal cookies, almond… is ok to use but doesn’t go well in oatmeal cookies, if you still prefer then go with slivered almonds. Have a wonderful holiday break!
Hi mullai, very well baked cookies. Would like to try for this holiday season.
Can I use old fashioned and almond with skins ? How this will turn out ?
Thanks Madhavi and Shanthi you both always send a feedback and I really appreciate.
Perfectly perfect cookie.love the texture and color…
Cookies looks chewy,healthy &lovely pic too.