Walnut Oatmeal Raisin Cookies

Name: Walnut Oatmeal Raisin Cookies
Total time: 55 min
Yield: 12
Ingredients: ¾ cup butter (room temperature); 1 cup brown sugar; ¼ cup sugar; 2 unit eggs; 2 tsp vanilla extract; 1 ½ cup flour; 1 tsp baking soda; 1 ½ tsp cinnamon (ground); ¾ tsp salt; 3 cup oats (old-fashioned rolled); 1 cup raisins (soaked 10 min in hot water, drained); ¾ cup walnuts (chopped)

Sweet & Morning · American

A variant of Oatmeal Raisin Cookies — An ingredient branch from the authored reference, with its selected additions included in the quantities and method.

12 ingredients · 55 minutes · 12 servings

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Contains gluten, dairy, egg, tree nut

Restrictions

Containsgluten · dairy · egg · tree nutIt is in an ingredient you cannot leave out.

Diets

VegetarianPescatarianNo porkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

¾ cup	butter (room temperature)
1 cup	brown sugar
¼ cup	sugar
2 unit	eggs
2 tsp	vanilla extract
1 ½ cup	flour
1 tsp	baking soda
1 ½ tsp	cinnamon (ground)
¾ tsp	salt
3 cup	oats (old-fashioned rolled)
1 cup	raisins (soaked 10 min in hot water, drained)
¾ cup	walnuts (chopped)

Steps

mix5 min
butter + sugars creamed, eggs + vanilla in
the brown-sugar-heavy cream — the ratio is the chew, and the creaming contract holds as it does across the whole baking chapter
fold3 min
dry, then oats, then the plumped raisins
flour + soda + cinnamon + salt in first, then the oats, then the DRAINED soaked raisins — the plump is the entry's quiet fix: hydrated raisins stay jammy through the bake instead of hardening, and stop robbing the dough of its moisture on the way. Fold the listed chopped walnuts in with the drained raisins before chilling the dough.
rest30 min
dough chilled — strongly suggested, not law
the half hour that thickens the bake and rounds the butterscotch notes — skippable on a weeknight, skipped at a small cost the baker will notice and guests won't
bake12 min
350°F, generous scoops, edges set + centers soft
pulled at golden edges with gooey-looking middles — the oatmeal cookie's carryover is dramatic, and the difference between chewy and dry is calling it two minutes early; cooled on the sheet ten minutes, where the middles finish into the chew the entry promised