Oatmeal Raisin Cookies
My father rarely eats sweets, and on the few occasions he does, it’s usually gourmet goods found in specialty markets or treats our family from Europe will sometimes bring over when they visit… decadent Swiss chocolate, delicate French pastries, flavorful fruit tarts… But a more modest treat he also happens to enjoy are these chewy oatmeal raisin cookies with walnuts.
I think he likes them because he thinks they’re healthy, which is not necessarily false. But he’d probably think otherwise if he saw the recipe. What’s for sure is they’re simple, delicious and one of my favorites. I’ll take these over Swiss chocolate any day.
Continue to recipe.
2 ½ cups rolled oats or old-fashioned oats
1 ½ cups packed brown sugar
1 cup butter, softened
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 ½ cup raisins
1 cup chopped walnuts
1. Heat oven to 350 F.
2. Spread oats and walnuts on pan. Bake 15 to 20 minutes, stirring occasionally, until light brown. Remove and set aside to cool.
3. Mix brown sugar, butter, vanilla, and egg in a large bowl. Stir in oats, walnuts, and raisins.
4. Mix flour, baking soda, salt, and cinnamon in a medium bowl. Transfer dry ingredients into the oats mixture.
5. Spoon out dough by rounded tablespoons about 2 inches apart onto greased cookie sheet.
6. Bake until edges turn golden brown, about 10-12 minutes. Cool slightly. Remove from cookie sheet using a metal spatula, and cool on wire rack.