Oatmeal Raisin Nut Cookies
Chewy oatmeal raisin nut cookies bursting with warm cinnamon, sweet raisins, and crunchy nuts, perfect for satisfying sweet cravings or sharing with friends and family.
Ingredients
Instructions
- Combine the flour, soda, salt, and cinnamon in a bowl.
- In a separate large bowl, mix the sugar, oil, eggs, sweet milk, and vanilla until well blended.
- Gradually add the dry ingredients to the wet ingredients, mixing well.
- Stir in the oats, raisins, and chopped nuts.
- Spoon the dough onto ungreased cookie sheets, spacing them evenly.
- Bake at 375°F (190°C) for about 12 minutes or until golden brown.
- Remove from oven and let cool slightly before transferring to wire racks.
Tips & Substitutions
For a chewier texture, use rolled oats instead of quick oats. If you don't have sweet milk, regular milk with a splash of vinegar can work as a substitute. You can also replace some of the sugar with brown sugar for a deeper flavor. Consider adding dark chocolate chips for extra richness, as this pairs beautifully with Ice Coffee.
Serving Suggestions
These cookies are perfect as a snack or dessert and can be served with a glass of milk or your favorite tea. They also make a delightful treat alongside Beary Best Sugar Cookies for a cookie platter. Consider serving them warm with a scoop of vanilla ice cream for a delicious twist.
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 and then transfer to a freezer-safe bag. To reheat, simply warm them in the oven at 350°F (175°C) for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Raisin Nut Cookies contains roughly 252 calories, with 6g protein, 39g carbohydrates, and 8g fat. It is a good source of protein (12% 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 whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but the cookies may have a denser texture. You might also want to add a little more liquid to compensate for the absorbency of whole wheat flour.
How can I make these cookies gluten-free?
To make these cookies gluten-free, use a 1:1 gluten-free flour blend in place of plain flour. Ensure that all other ingredients, like oats and baking soda, are certified gluten-free to avoid cross-contamination.
What can I use instead of eggs in this recipe?
You can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). This will help bind the ingredients together while keeping the cookies moist.
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).