Chewy Homemade Oatmeal Raisin Walnut Cookies

Oatmeal Raisin Walnut Cookies — there’s something irresistible about the warm, comforting aroma of oatmeal cookies baking in the oven. This classic cookie balances tender chewiness with nutty crunch and sweet bursts of raisin. The recipe below yields moist, chewy cookies that are easy to make and adaptable to dietary preferences.

Oatmeal Raisin Walnut Cookies

If you prefer a chewier cookie, quick oats work beautifully in oatmeal cookie recipes; rolled oats give more texture and a slightly heartier bite. Either will produce a delicious result, so use whichever you have on hand.

Variations to try: Oatmeal Chocolate Chip Cookies for chocolate lovers; Pumpkin Spiced Oatmeal Cookies that combine pumpkin and pecans for a seasonal twist; and Banana Nut Oatmeal Cookies, which taste like banana bread in cookie form.

Oatmeal Walnut Raisin Cookies

These oatmeal walnut raisin cookies are tender and chewy with a pleasant crunch from walnuts and sweet pockets of raisins. They are modest in calories per serving and can be made gluten free by using certified gluten-free oats and a 1:1 gluten-free flour blend if needed.

Ingredients

• 1 cup all purpose flour (or 1:1 gluten-free flour for a gluten-free version)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 2 Tbsp unsalted butter, room temperature
• 1/2 cup sugar
• 1 large egg
• 1/2 cup pure maple syrup
• 1/4 cup unsweetened applesauce
• 1/2 tsp vanilla extract
• 2 cups rolled oats (use gluten-free oats if needed)
• 1/2 cup raisins
• 1/3 cup chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or use a silicone baking mat.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until evenly distributed.
3. In a large bowl, use a mixer or whisk to cream the butter and sugar on medium speed until smooth and slightly lighter in color.
4. Add the egg and mix until incorporated. Then add the maple syrup, applesauce, and vanilla extract, mixing until smooth.
5. Using a spatula, fold the dry ingredients into the wet mixture until just combined and no streaks of flour remain. Stir in the oats, raisins, and chopped walnuts by hand so the mix is uniform.
6. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, spacing the cookies a couple of inches apart. For more uniform cookies, use a small cookie scoop.
7. Bake for about 12–15 minutes, or until the edges are lightly browned and the centers are set. Avoid overbaking to keep the cookies chewy.
8. Allow the cookies to cool on the baking sheet for 3–4 minutes, then transfer them to a wire rack to cool completely.

Notes and Tips

• Oats: Quick oats produce a softer, chewier cookie; rolled oats yield a more textured cookie. For a rustic chew, lightly pulse rolled oats in a food processor a few times.
• Sweeteners: If you don’t have maple syrup, mild-flavored honey can be substituted, though flavor and moisture may vary slightly. If you prefer a less sweet cookie, reduce the sugar by a tablespoon or two.
• Butter: Using room-temperature butter helps it incorporate smoothly. For a dairy-free version, substitute your preferred plant-based butter spread that measures like butter.
• Mix-ins: Swap walnuts for pecans or almonds, or add chocolate chips for a different flavor profile. Toast nuts lightly for deeper flavor before chopping.
• Texture: For firmer cookies, flatten the dough balls slightly before baking. For taller cookies, chill the dough for 20–30 minutes before baking.
• Storage: Store cooled cookies in an airtight container at room temperature for up to 3–4 days. For longer storage, freeze cooled cookies in a sealed container for up to 2 months; thaw at room temperature before serving.
• Make-ahead: The dough can be refrigerated for up to 48 hours or frozen in scooped portions for convenience—bake from chilled or partially thawed dough, adding a minute or two to the baking time if needed.

Nutrition (per serving — 2 cookies)

• Calories: 172 kcal
• Carbohydrates: 31.5 g
• Protein: 3 g
• Fat: 4.5 g
• Fiber: 2 g
• Sugar: 16.5 g
• Sodium: 119 mg

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