In this post, sharing how to make the best chewy oatmeal raisin cookies, with an eggless option. Hope you enjoy these Oatmeal Raisin Walnut Cookies as much as we do!! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
These easy Oatmeal Raisin Walnut Cookies are our favorite and I usually bake these over the weekend that way I have a snack or breakfast ready for the week. We also love these melt-in-mouth eggless sugar cookies.
Love to sit by the window with my tea and these cookies to dip in it and enjoy the morning sun. A quick and lovely way to start my day!!
For this post, I’m sharing an easy oatmeal raisin cookie recipe with all the tips and tricks and an eggless option that works like a charm.
They are seriously the best oatmeal raisin cookies, soft and chewy, and have so much texture from each ingredient that each bite will leave you wanting more.
Simple pantry ingredients are all you need to make these chewy oatmeal raisin cookies. So let’s see how to make them.
2 - Make the egg replacement by whisking together oil, water, and baking powder until well combined. (Skip if using actual egg).
3 and 4 - In a clean dry bowl add the dry ingredients like all-purpose flour, baking soda, salt, and cinnamon and give it a good mix. Keep aside this dry flour mix.
5 - In the stand mixer bowl, add the brown sugar, granulated sugar, and cold room temperature butter.
6- Beat until well combined and creamy about 2 mins in stand mixer.
7 - Scrape the sides of the bowl and then add the egg (or egg replacement mix) and vanilla extract.
8 - Mix again until combined about for 1 min in the stand mixer. It should be light and fluffy at this point.
9 - Scrape the sides and add the dry flour mixture.
10 - Mix just until mixed to form a soft dough. Do not over mix.
11- Add in all the oats, raisins, and walnuts (optional - reserve some raisins for pressing on top of the cookie).
12 - Combine into a soft dough by mixing for about 5-8 seconds in a stand mixer. Do not over mix.
The dough will be thick and sticky at this point which is perfect.
You can bake the cookies right away or refrigerate the dough for 30 mins in the refrigerator if you like thick cookies. I don’t recommend keeping this cookie dough in the refrigerator for much longer because your cookies won’t spread.
14 - For those perfect round cookies, roll each portion into a smooth ball. Press in some raisins on top (optional).
If using refrigerated dough, press the cookies slightly with a spatula to flatten them. You can skip this if making with fresh (non-refrigerated) dough.
I recommend baking 1-2 cookies first to test how they are spreading and then bake the rest. You can bake the cookies in batches if needed.
15 - Bake in a preheated oven for 8 (softer)- 10 (for crunchier) mins or until you see the edges turning golden brown. I bake mine for 8 mins.
Remove from the oven, they will be puffed and centers will look very soft and under-baked which is perfect.
16 - Let them cool on the tray for 2-3 mins. The cookies will continue to “set” on the baking sheet during this time. Then transfer to a wire rack to cool completely.
Once cooled completely store in an airtight container.
Our crunchy, soft and chewy Oatmeal Raisin Walnut Cookies are ready. Eat these on their own or with a glass of milk or tea/coffee for breakfast/snacks.
The best way to prevent cookies from going stale is to eat them in a couple of days after they were baked.
I highly recommend baking only the cookies needed and freeze the dough and bake them as needed.
Freezing Baked cookies
Baked oatmeal raisin cookies freeze well for up to three months.Let the cookies cool completely and store in an airtight container separating layers with parchment paper. Before serving, remove the cookies from the container and let them come to room temperature or warm them for a couple of seconds in the microwave.
Freezing Cookie dough
Oatmeal raisin walnut cookie dough freezes well for up to three months.Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a freezer-safe ziplock bag and press out as much air as possible. Bake frozen cookie dough balls directly from the freezer (no need to thaw) for an extra minute or two.
Make the cookie dough with unsalted butter so you can add salt later to your preference. For measuring your flour, do not scoop it out of the container directly using the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.Use a combination of brown and white sugar with more brown sugar than white for that caramel flavor and chewiness in cookies. Oatmeal raisin walnut cookies with molasses or corn syrup yields a moist and chewier cookie and help bring out all the flavors. Add just a tablespoon of corn syrup or a half tablespoon of molasses for this recipe. Not a huge fan of raisins, replace them with some chocolate chips for an easy chocolate chip oatmeal cookie recipe.This recipe can also be easily doubled.
For baking
Refrigerate the cookie dough for about 30 minutes if you prefer thicker cookies as refrigeration keeps the cookies from spreading.If you happen to refrigerate the dough for more than 30 mins then allow it to come to room temperature and then make cookies.If you prefer for your cookies to be a little thinner, you can skip refrigerating the dough and bake right away.Bake the cookies in batches if needed. Do not overcrowd the tray and leave enough gap for them to spread. Do not over bake as that will make the cookies crunchy and crispy. The cookies may feel undercooked and that is ok. They cook as they cool so pull them out while the center still looks undercooked. That way you get those delicious chewy cookies with crispy edges and a soft center.For perfect round cookies, shape them using your (flat) spatula while they are warm.For storing, add a piece of bread or tortilla to the cookie container to keep them moist and soft for a longer time.
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