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Oatmeal Raisin Walnut Cookies, don’t you love the smell of homemade oatmeal cookies baking in the oven!
Oatmeal Raisin Walnut Cookies
If you love a moist, chewy oatmeal cookie, you’ll just love these! I usually use quick oats in my oatmeal cookies because I prefer the end result, but rolled oats will work just fine in any of these recipes.
For the chocolate lover, these Oatmeal Chocolate Chip Cookies will hit the spot!
For the pumpkin obsessed! These chewy, Pumpkin Spiced Oatmeal Cookies made with quick oats, pumpkin, and chopped pecans will bring delight with every bite.
And my personal favorite, Banana Nut Oatmeal Cookies taste like banana nut bread, but in a cookie.
Oatmeal Walnut Raisin Cookies
Oatmeal Raisin Walnut Cookies, don't you love the smell of homemade oatmeal cookies baking in the oven!
Yield: 15 servings
Serving Size: 2 cookies
Ingredients
- 1 cup all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 2 Tbsp unsalted butter, room temperature
- ½ cup sugar
- 1 large egg
- ½ cup pure maple syrup
- ¼ cup unsweetened apple sauce
- ½ tsp vanilla extract
- 2 cup rolled oats, gluten free oats for gluten intolerant
- ½ cup raisins
- ⅓ cup chopped walnuts
Instructions
- Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
- In a large bowl, with a mixer, cream together the butter and the sugar on medium speed.
- Add the egg, followed by the maple syrup, apple sauce and vanilla extract.
- Working by hand with a spatula, stir in the dry ingredients until just combined and no streaks of flour remain; stir in the oats, raisins and chopped walnuts.
- Drop heaping tablespoonfuls of the dough onto prepared baking sheets. Bake for about 12 - 15 minutes, or until cookies become light brown at the edges.
- Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Last Step:
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Serving: 2 cookies, Calories: 172 kcal, Carbohydrates: 31.5 g, Protein: 3 g, Fat: 4.5 g, Saturated Fat: 1 g, Cholesterol: 16.5 mg, Sodium: 119 mg, Fiber: 2 g, Sugar: 16.5 g
