Spiced Oatmeal Raisin Walnut Cookies

Course: Dessert, Snack

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 14

Total Time: 24

Servings: cookies

Calories: 133kcal

Author: Jazzmine Woodard

Soft and chewy oatmeal raisin cookies with crunchy walnuts, sweet warming spices, and crispy edges

Print Recipe

Equipment

parchment paper
1 Baking Sheet
1 small bowl or cup
1 stand mixer or hand mixer
1 mixing bowl
1 whisk
1 silicone spatula or kitchen spoon
1 cookie scoop 1.5 T size

Ingredients

½ cup raisins
6 tablespoons butter softened to room temperature
¾ cup brown sugar light or dark, packed
1 tablespoon granulated sugar
1 egg or one flax egg (see notes)
2 teaspoons vanilla paste or vanilla extract
¾ cup flour plus one tablespoon
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon nutmeg
¼ teaspoon cardamom
¼ teaspoon fine sea salt
⅛ teaspoon white pepper
1 ½ cup rolled oats
⅓ cup walnut pieces chopped

Instructions

Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper and set aside. Place raisins in a bowl or cup and cover with water.
½ cup raisins
Using stand mixer with paddle attachment fitted or hand mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until they form a smooth brown paste (about four minutes).
6 tablespoons butter, ¾ cup brown sugar, 1 tablespoon granulated sugar
Add in the egg and vanilla and continue to mix for about three minutes or until the mixture is creamy and thick.
1 egg, 2 teaspoons vanilla paste
Meanwhile, whisk together flour, cinnamon, baking soda, nutmeg, cardamom, salt, and white pepper in mixing bowl. Drain water from the raisins.
¾ cup flour, 1 teaspoon cinnamon, ½ teaspoon baking soda, ½ teaspoon nutmeg, ¼ teaspoon cardamom, ¼ teaspoon fine sea salt, ⅛ teaspoon white pepper
Add flour mixture to butter mixture and beat on medium until it starts to come together then add in oats, drained raisins, and walnuts and continue mixing until uniform. Use silicone spatula or kitchen spoon to stir a few times by hand.
1 ½ cup rolled oats, ⅓ cup walnut pieces
Use cookie scoop to scoop dough onto prepared baking sheet, leaving at least two inches of space between each ball of dough so that they don't stick together as they spread.
Transfer pan to middle or upper rack of oven and bake for 12-14 minutes or until edges are golden brown and set. Middles of cookies will still be gooey when they come out of the oven but they'll set as the cookies cool. Cool for at least 15 minutes before serving.

Notes

Preparation

You can bake these cookies several days in advance as long as they are stored correctly. You can also make the dough ahead of time and chill or freeze it for later.

Substitutions

To make a flax egg, stir one tablespoon flax meal (ground flax seeds) into three tablespoons of water during step one and let it sit until ready to use in step three.

Some people don't like raisins in oatmeal cookies and this recipe can work without them but I'm begging you to try it as-is and let them change your life! Use black, red or golden raisins just use 'em!

Feel free to use pecans instead of walnuts or in addition to them. Or leave out the nuts altogether if you have an allergy.

Use the flax egg substitute and your favorite plant-based butter to make these cookies vegan.

Storage

Store baked cookies in an airtight container at room temperature and they will keep for up to one week.

To freeze the cookie dough, scoop it into balls and flash freeze on a baking sheet until solid (about three hours) then transfer to an airtight, freezer-safe container and freeze for up to three months. Do not thaw the dough before use. Add one minute to the baking time.

To freeze baked cookies, cool them to room temperature then transfer to an airtight, freezer-safe container, placing slips of parchment paper or wax paper between each cookie to prevent them from sticking together. They will keep in the freezer for up to three months.

Nutrition