Amazing Oatmeal Raisin Walnut Cookies
This great cookie recipe was tweaked from the original Vanishing Oatmeal Raisin Cookies as found on the Quaker Oats lid. I have been making these cookies for the past 20 years. I make them with Land O Lakes Light Butter with Canola Oil (50% less fat & calories than regular butter) and they still taste GREAT! The original has only raisins but I add walnuts for irresistible cookies. And, these cookies freeze great.
Equipment
- Cookie Sheet
- Parchment Paper
- OXO Cookie scoop
- Hand Mixer
Ingredients
- Cup Land O Lakes Lite Butter with Canola Oil 50% Less Fat & Calories
- Cup Firmly Packed Brown Sugar Be sure to read our blog on the Brown Sugar Bear so you never have to deal with hard brown sugar again!
- ½ Cup Granulated Sugar
- 2 Eggs
- 1 Tbsp Vanilla Extract
- 1½ Cups All-purpose Flour
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1 tsp Salt
- 3 Cups Old Fashion Uncooked Oats Do not use the "Quick" Oats
- 1 Cup Raisins
- 1 Cup Walnuts
Instructions
- Preheat oven to 350°.
- Measure the flour, baking soda, cinnamon and salt in a bowl and set to the side.
- Combine butter, brown sugar and granulated sugar until creamy. (I use the electric hand mixer for this.)
- Add Eggs, Vanilla and Mix Well (I use the electric hand mixer of this.)
- Slowly add the combined flour, baking soda, cinnamon and salt mixing well. (I use the electric hand mixer for this.)
- Stir in oats with a spoon. Once the oats are combined add the raisins and chopped walnuts. (I use a spoon to combined these ingredients.)
- I then use my cookie scoop to drop balls of dough (approx 1 Tblsp each)
- Bake 10-12 minutes
- Makes about 4 dozen cookies
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