The Chewy Oatmeal Cookie
Chewy oatmeal cookies with raisins and walnuts offer a delightful combination of hearty oats, sweet raisins, and crunchy nuts. Their moist texture and warm cinnamon flavor make them perfect for satisfying sweet cravings or serving at casual gatherings. These cookies are easy to make and universally loved.
Ingredients
Instructions
- Heat oven to 375°F.
- Combine Crisco, brown sugar, egg, milk, and vanilla in a large bowl.
- Beat at medium speed of electric mixer until well blended and fluffy.
- Combine oats, flour, baking soda, salt, and cinnamon. Mix into creamed mixture at low speed just until blended.
- Stir in raisins and chopped walnuts.
- Drop rounded teaspoonfuls onto baking sheet.
- Bake at 375°F for 10 to 12 minutes or until lightly browned.
- Cool 2 minutes on baking sheets. Remove to rack.
Tips & Substitutions
For an even chewier texture, consider using old-fashioned oats instead of quick oats. You can also substitute half of the raisins with chocolate chips for a delicious twist. If you don't have Crisco, unsalted butter works well as a substitute. Make sure to measure the flour accurately to avoid dry cookies. Mixing the ingredients just until combined will help keep the cookies tender.
Serving Suggestions
These chewy oatmeal cookies are perfect for an afternoon snack or dessert. They pair beautifully with a glass of cold milk or a cup of coffee. For a delightful treat, serve them alongside a Waldorf Salad With Raisins for a refreshing contrast. They also make a great addition to any picnic or lunchbox, ensuring a sweet touch to your meal.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months. To reheat, simply warm them in the microwave for about 10-15 seconds or in a preheated oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of The Chewy Oatmeal Cookie contains roughly 264 calories, with 3g protein, 37g carbohydrates, and 9g fat. Note that it is relatively high in sodium, at 524mg per serving (23% 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 rolled oats instead of quick oats?
Yes, you can use rolled oats, but the texture may be slightly different. Rolled oats will create a heartier cookie, while quick oats result in a more tender texture. If using rolled oats, you might want to let the batter rest for a few minutes to soften the oats before baking.
Can I omit the nuts or substitute them?
Absolutely! If you prefer nut-free cookies, simply leave out the walnuts. You can also substitute them with seeds like sunflower or pumpkin seeds for added crunch. Alternatively, try adding more raisins or chocolate chips for extra sweetness.
How can I make these cookies gluten-free?
To make gluten-free oatmeal cookies, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your oats are certified gluten-free, as some oats may be processed in facilities that handle gluten-containing grains. The rest of the recipe remains the same!
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).