Cinnamon Oatmeal Raisin Cookies

These cinnamon oatmeal raisin cookies are the ultimate comfort food. Soft and chewy cookies loaded with cinnamon, walnuts, oats and raisins.

How many of you are the type that loves tons of extras inside their cookies? My grandpa is that way. He likes nuts, raisins (even bran muffins with raisins), chocolate, oatmeal, and fruit inside his cookies. He obviously likes a “chunk” to his cookie!

For Father’s Day this year, I gave him Cookie Coupons that he could turn into me at any time for 2 dozen cookies.  His favorite cookies are kitchen sink cookies and oatmeal raisin cookies. He asked me to the best oatmeal raisin cookies with extra walnuts and raisins inside. Let me tell you, these turned out soooooo good. Soft, chewy and full of flavor.

Are raisin oatmeal cookies healthy?

Not exactly, but they do have ingredients in them that are good for you. Oatmeal is heart healthy. Nuts are high in protein. Raisins, although high in sugar, are thought to be a good snack.

So while this cookie might be “healthier” than other cookies, they are not health food and need to be eaten in moderation.

What kind of oats do you use for cookies?

For this cookie recipe, I use rolled oats or sometimes called old fashioned oats. Rolled oats give the cookies a soft, chewy texture and a nutty flavor.

Will this recipe work with quick oats or instant oats? Yes, but they will absorb the liquids in the recipe differently and the cookie itself will have a different (most likely drier) texture.

I also do not recommend using steel cut oats.

How to Make Cinnamon Oatmeal Raisin Cookies

• Prepare. Preheat oven to 350ºF. Prepare baking sheets by lining them with parchment paper or nonstick baking mats. You can also soak the raisins if you prefer to do that.
• Mix. In a large bowl, using a hand mixer or stand mixer, cream together the butter, sugars, eggs, and vanilla until smooth.
• Whisk. Whisk together the flour, baking soda, cinnamon, and salt in a separate medium bowl.
• Combine. Add the flour mixture to the butter mixture and mix until combined, scraping the sides of the bowl as needed. Mix in the oats, raisins and walnuts.

• Bake. Drop by rounded teaspoonfuls onto prepared cookie sheets. Flatten slightly with the bottom of a glass if you’d like the cookies to be flatter. Sprinkle the tops with coarse sugar if desired. Bake 10 minutes. Don’t over bake them.
• Cool. Let them cool for 2-3 minutes on the cookie sheets before moving them to wire racks to cool completely.

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well in a freezer bag for up to 8 weeks.

Another option is to freeze the cookie dough balls and pull them out when you are ready to bake. This is a great option to get ahead on Christmas cookie baking.

Cinnamon Oatmeal Raisin Cookies

4.66 from 38 votes

These cinnamon oatmeal raisin cookies are the ultimate comfort food. Soft and chewy cookies loaded with cinnamon, walnuts, oats and raisins.

Servings 36

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

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Ingredients

 

US Customary – Metric

• 1 cup salted butter room temperature
• 1 cup packed brown sugar 220 grams
• 1/2 cup granulated sugar 100 grams
• 2 large eggs
• 1 teaspoon vanilla extract 6 grams
• 1 1/2 cups all-purpose flour 195 grams
• 1 teaspoon baking soda 5 grams
• 1 1/2 teaspoons ground cinnamon 5 grams
• 1/2 teaspoon salt 3 grams
• 3 cups rolled oats 312 grams
• 1 cup raisins 148 grams
• 1 cup chopped walnuts 119 grams
• coarse sugar for topping optional

Instructions

 

• Optional first step: soaking the raisins. Pour hot water over the raisins and allow them to rest for about 15 minutes. Then drain the raisins when it is time to add them to the cookie dough. This keeps the raisins plump and soft in the cookies rather than drying them out. This step is completely optional.
• Preheat oven to 350ºF. Prepare baking sheets by lining them with parchment paper or nonstick baking mats.
• In a large bowl, using a hand mixer or stand mixer, cream together the butter, sugars, eggs, and vanilla until smooth.
• Stir together the flour, baking soda, cinnamon, and salt in a separate medium bowl.
• Add the dry ingredients to the butter mixture and mix until combined, scraping the sides of the bowl as needed.
• Mix in the oats, raisins and walnuts.
• Using a cookie scoop, drop onto prepared cookie sheets. Flatten slightly with the bottom of a glass if you'd like the cookies to be flatter.
• Sprinkle the tops with coarse sugar if desired.
• Bake 10 minutes. Don't overbake them.
• Let them cool for 2-3 minutes on the cookie sheets before moving them to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to 5 days. Freeze cookies for up to 8 weeks.

Notes

Adapted from Allrecipes.com

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making 36 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Calories: 161kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 115mg | Potassium: 91mg | Fiber: 1g | Sugar: 8g | Vitamin A: 175IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 0.8mg

Author Julie Clark

Course Cookies

Cuisine American

Calories 161

Keyword easy cookie recipes, oatmeal cookies

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