Cheryl'S Oatmeal, Walnut, Raisin, Chocolate Chip Cookies
Chewy oatmeal cookies loaded with walnuts, raisins, and chocolate chips, offering a delightful mix of flavors and textures perfect for satisfying sweet cravings.
Ingredients
Instructions
- Preheat oven to 375°F.
- In a mixing bowl, combine shortening, sugar, brown sugar, vanilla, egg, and cinnamon. Mix well; it may be difficult to stir.
- Add sifted all-purpose flour, baking soda, and salt to the mixture. Stir until combined.
- Fold in quick cooking rolled oats, raisins, walnuts, and chocolate chips.
- Make balls or drop teaspoon-sized portions of dough onto a cookie sheet, about 2 inches apart.
- Bake for approximately 8 minutes or until golden brown.
Tips & Substitutions
For a softer cookie, consider using butter instead of shortening, which adds flavor and moisture. You can also substitute half the raisins with dried cranberries for a different taste. If you prefer a nut-free version, simply omit the walnuts or replace them with sunflower seeds. Adjust the cinnamon to your taste for a warmer flavor profile; it pairs beautifully with American recipes.
Serving Suggestions
Serve these cookies warm with a glass of milk or a cup of coffee for a delightful treat. They also make a great addition to a dessert platter alongside your favorite sweets like New York Chocolate Cake or Buckeyes Peanut Butter Creams. For a fun twist, try sandwiching a scoop of ice cream between two cookies for an indulgent dessert.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe bag for up to three months. To reheat, pop them in the microwave for 10-15 seconds or warm them in an oven at 350°F for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Cheryl'S Oatmeal, Walnut, Raisin, Chocolate Chip Cookies contains roughly 290 calories, with 6g protein, 31g carbohydrates, and 16g fat. It is a good source of protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use old-fashioned oats instead of quick cooking oats?
Yes, you can use old-fashioned oats, but the texture of the cookies may be slightly different. Old-fashioned oats will provide a chewier texture, while quick oats will yield a softer cookie. Adjust the baking time if necessary, as the cookies may take a bit longer to bake.
What can I substitute for shortening in this recipe?
You can replace shortening with equal amounts of butter or margarine for a richer flavor. Coconut oil is another excellent alternative for a dairy-free option. Just keep in mind that using butter will make the cookies spread more during baking.
How can I make these cookies gluten-free?
To make gluten-free oatmeal cookies, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that your oats are certified gluten-free as cross-contamination can occur with regular oats. The texture may vary slightly, but the flavor will still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).