In this oatmeal raisin cookie recipe the oats and nuts are toasted to add a richer flavor. A food processor is used in making the cookie batter.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place 1 oven rack in the upper third of the oven and 1 rack in the lower third of the oven. Preheat oven to 375 degrees F (190 degrees C). Coat 2 large baking sheets with cooking spray. On a microwavable plate, spread the walnuts and rolled oats. Microwave on high for 2 minutes. Stir and check for toasting. Microwave for an additional 2 minutes on high and stir. The nuts and oatmeal should now be nicely toasted. Dump in a large bowl.

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  • In the food processor bowl fitted with a steel blade, combine the sugars, butter, eggs and vanilla. Process until smooth and creamy, about 30 seconds. In a small bowl, combine the flour, baking soda, baking powder and salt. Spoon the flour mixture on top of the batter. Pulse 3 or 4 times to mix.

  • Scrape the batter into the walnut-oatmeal mixture. Add the raisins and granola. Fold the ingredients together.

  • Drop the cookies onto the sheets using 2 tablespoons of dough for each cookie. Bake in the preheated oven for 12 to 15 minutes, until the tops are just beginning to brown but the middles still look a little soft. Cool on the baking sheets for a few minutes and then transfer to a rack.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

323 calories; 4.9 g protein; 41.3 g carbohydrates; 35.8 mg cholesterol; 134.5 mg sodium. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 5 stars
02/18/2007
Very good cookies! I used Megan's Granola from this site 1/2 cup of pecans instead of walnuts part WW pastry flour part shortening and only 1/2 teaspoon baking powder and 1 cup raisins. Crisp on the outside and very chewy and delicious. Read More
(4)
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/17/2007
Very good cookies! I used Megan's Granola from this site 1/2 cup of pecans instead of walnuts part WW pastry flour part shortening and only 1/2 teaspoon baking powder and 1 cup raisins. Crisp on the outside and very chewy and delicious. Read More
(4)
Rating: 5 stars
04/30/2014
Followed directions and overall it worked out fine. Processing took a bit longer than instructed even though I let the butter sit out all day. I baked on parchment paper and at 12 minutes the cookies were overdone. I backed it down to 11 minutes and they were much prettier. I don't think microwaving the nuts and oats actually "toasted" them. DH said they were great and would like it if I made them again. Read More
(3)
Rating: 4 stars
07/11/2007
Very nice cookie..........I used a hand mixer instead of a foodprocessor and still worked out fine. Couldn't believe I could add all those dry ingredients. Key to chewy cookie is not overbaking.......follow instructions and will be fine. Read More
(2)
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Rating: 5 stars
08/12/2018
It is the oatmeal cookie that helps me use ingredients that invade my house. It is both delicious and nutritious. Amazing. Read More
(1)
Rating: 5 stars
12/07/2015
Thanks for the recipe! It's good! Read More
Rating: 5 stars
12/10/2018
They turned out good and have stayed soft for a few days now Read More
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Rating: 5 stars
12/14/2018
Delicious I didn t toast anything though Read More
Rating: 4 stars
03/22/2016
Simple recipe easy to follow. The recipe suggests 2T of dough per cookie which would make some petty big cookies! I made smaller cookies and slightly decreased the baking time. They turned out well. Crispy outside but chewy inside. Don't over-bake; pull them out while the centers are still soft as the recipe suggests!. Read More