These are great cookies for that back to school lunch or snack.


Recipe Summary

15 mins
10 mins
30 mins
55 mins
42 cookies


Original recipe yields 42 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

  • Beat brown sugar, margarine, and white sugar with an electric mixer in a large bowl until creamy. Beat in eggs until well blended; add milk and vanilla.

  • Sift flour, baking soda, cloves, salt, and nutmeg together in a bowl. Add flour mixture to sugar mixture and beat until combined.

  • Stir oats, raisins, and walnuts into sugar mixture; chill dough for at least 30 minutes. Drop dough 2 to 3 inches apart by rounded tablespoons onto baking sheets.

  • Bake in preheated oven until golden, about 10 minutes.

Cook's Note:

Chill the dough to prevent it from spreading.

Nutrition Facts

117 calories; protein 1.8g 4% DV; carbohydrates 17.5g 6% DV; fat 4.7g 7% DV; cholesterol 9mg 3% DV; sodium 101.7mg 4% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
As this recipe s first reviewer I wish I could rate it higher to give it a better start but neither Hubs nor I cared for these much. I had my concerns about these from the beginning but I resisted the urge to tinker with the recipe because in this case I thought it important to make these as is (except for using butter rather than margarine) and not put my own spin on them. First I m always a little skeptical of a basic cookie dough that calls for milk or any liquid for that matter. It generally isn t necessary. Also I was afraid I wouldn t like the spices as listed. I generally don t like any spice with oatmeal cookies but a little cinnamon is fine. This recipe by contrast had no cinnamon but rather a little nutmeg and quite a substantial amount of cloves. I doubted I would be a fan of that but I kept an open mind. My concerns however bore out on both issues. The milk wasn t necessary at all in fact it made a dough too loose and sticky and a cookie much too soft - and kind of unattractive too I might add. As for the spices the taste of cloves is overbearing even off-putting. I m afraid I can t recommend this recipe. Read More