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Katie's Cucina » Cookies

Oatmeal-Raisin Cookies

Published: Mar 20, 2010 · Modified: Jul 5, 2020 by Katie · This post may contain affiliate links

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I am not a baker, but am trying to expand upon my skills. It wasn’t until the past few years that I finally gained appreciation for Oatmeal-Raisin cookies! To be honest, I haven’t found really any cookie recipes that are keepers, but FINALLY…. this one is a keeper! I was quite surprised after trying one, and so was my husband!!! At first he wasn’t too happy that I was trying yet another cookie recipe, and asked me why I was just cooking to feed the garbage, but after he tasted one of these little gems he quickly took back his mean comment! These were even co-worker tested and everyone who tried them, loved them. I think I’ll be baking more of these in the coming weeks and sending them to some of my co-workers in Evanston, IL and Willmington, MA! I found THIS recipe on Rachael Ray’s website.

Prep: 20 minutes (plus 30 minutes resting time)
Bake: 30 minutes
Serves:
22 (large cookies)

INGREDIENTS:

  • ¾ cup walnuts
  • 1 cup flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 ½ teaspoons pure vanilla extract
  • 3 cups rolled oats
  • 1 ½ cups raisins

DIRECTIONS

  1. Using a food processor, coarsely grind the nuts. In a bowl, combine the ground nuts, the flour, baking soda and salt. Using an electric mixer, beat the butter, brown sugar and granulated sugar at high speed until fluffy, about 4 minutes. Add the eggs and vanilla and mix at medium speed until incorporated. Add the flour mixture at low speed. Stir in the oats and raisins; let stand for 30 minutes.
  2. Meanwhile, position 2 racks in the upper and lower thirds of the oven and preheat to 350°. Line 4 cookie sheets with parchment paper. Use a ice scoop and drop the dough in cupfuls onto the prepared pans, approximately 6-8 cookies to a pan. I used 3 baking sheets for my large cookies. Bake the cookies until deep golden, 12 to 14 minutes. Transfer the cookies to racks to cool completely.

Side Suggestions: milk!

« Summer Salad
Parmesan Chicken »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Katie

    March 22, 2010 at 6:01 pm

    OMG! You are going to love these cookies! So good!!! You'll have to let me know what you think of the recipe!

    Reply
  2. PenLight

    March 20, 2010 at 4:00 pm

    Wow, I love oatmeal raisin cookies. I can't wait to try this recipe. Sounds like it is taste-bud tested!!

    Reply

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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1 shares