My mother had too much leftover oatmeal so I decided to bake some Oatmeal Walnut Raisin Cookies. Nathan calls them “giant cookies”! I just loved how they turned out. Not too sweet and lots of oats mean lots of fiber.
Oatmeal Walnut Raisin Cookies
Yield: About 2 dozen large cookies
3 cups of rolled oats
2 cups of all purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
1 cup of unsalted butter (room temperature)
1 cup of brown sugar
1 cup of granulated sugar
2 large eggs
2 tablespoons of milk
2 teaspoons of vanilla extract
2 cups of chopped walnuts
2 cups of raisins
1. Preheat your oven to 350 degrees Fahrenheit.
2. Combine dry ingredients including oats, flour, baking powder, baking soda and salt in a large bowl. Set this aside.
3. With an electric beater, cream butter and both sugars in a separate bowl until smooth and fluffy. Add eggs, milk and vanilla extract. Blend until smooth.
4. Stir in the oats and flour mixture, walnuts and raisins. The cookie batter will be thick in consistency.
5. Spoon 1/4 cup measure of batter into greased cookie sheets. Make sure that the dough is at least 2 to 3 Â inches apart. You may use parchment paper if you do not like to use extra grease.
6. Bake cookies until they are golden brown. This will be about 15 to 20 minutes. Remove from oven and let the cookies cool.
7. Enjoy with a glass of warm milk.