Raisin Nut Oatmeal Cookies

Slightly crispy on the outside and soft on the inside, these classic oatmeal cookies are packed with raisins and nuts. Fill up that cookie jar today!

Slightly crispy on the outside and soft on the inside, these classic oatmeal cookies are packed with raisins and nuts. Fill up that cookie jar today!

There are certain types of recipes that I think everyone should have in their back pocket. Those classics that everyone loves. Chocolate chip cookies. Brownies. Oatmeal cookies.

I’ll be honest, my favorite oatmeal cookie is a more unique one, made with dried cranberries and white chocolate chips, and even more surprising, some shredded coconut. It’s my family’s all time favorite oatmeal recipe. That being said, I do enjoy a good oatmeal raisin recipe, preferably with nuts. I think this is one of my favorites – slightly crunchy on the outside but still super soft on the inside. The raisin to nut ratio is perfect for me, but you can always increase or decrease according to your liking.


Slightly crispy on the outside and soft on the inside, these classic oatmeal cookies are packed with raisins and nuts. Fill up that cookie jar today!

Recipe Notes:

  • While Barefoot Contessa calls for extra-large eggs in this recipe, I typically use 2 large eggs, because that’s what I have on hand. I have not noticed a a difference.
  • I’ve made this recipe with both pecans and walnuts – whichever I have on hand. Don’t want to use nuts? Skip them and increase the amount of raisins by 1/2 cup or more.

Slightly crispy on the outside and soft on the inside, these classic oatmeal cookies are packed with raisins and nuts. Fill up that cookie jar today!

Print
Slightly crispy on the outside and soft on the inside, these classic oatmeal cookies are packed with raisins and nuts. Fill up that cookie jar today!

Raisin Nut Oatmeal Cookies

Slightly crispy on the outside and soft on the inside, these classic oatmeal cookies are packed with raisins and nuts. Fill up that cookie jar today!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 36 Cookies
Calories 159 kcal
Author Liz

Ingredients

  • 1 1/2 c. pecans or walnuts coarsely chopped
  • 1 c. unsalted butter at room temperature
  • 1 c. light brown sugar packed
  • 1 c. granulated sugar
  • 2 large or extra-large eggs at room temperature
  • 2 tsp. vanilla extract
  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. kosher salt
  • 3 c. old-fashioned oats
  • 1 1/2 c. raisins

Instructions

  1. Preheat the oven to 350F.

  2. Toast nuts on a baking sheet, baking for about 5 minutes. Allow to cool in a small bowl. Then line baking sheet with parchment paper or Silpat and set aside.

  3. Using a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium-high speed until light and fluffy, about 3 minutes.

  4. Lower speed and add eggs and vanilla.
  5. Sift flour, baking powder, cinnamon, and salt together. With the mixer on low, add the dry ingredients, a little at a time. Scrape down sides and bottom of the bowl with a rubber spatula.

  6. Returning the mixer to low speed, add the oats, raisins, and nuts, mixing until combined. Using a spatula, make sure these ingredients have been mixed throughout.

  7. Drop dough onto prepared baking sheet, using a tablespoon or a medium (1 1/2 Tbs.) ice cream scoop. With clean palms, press down slightly to flatten just a bit.

  8. Bake 12-15 minutes (mine took 15-16 minutes), until lightly browned. Allow to cool for a minute on the baking sheet before transferring to a wire rack to cool completely.

Recipe Notes

Nutrition calculated using pecans and 2 large eggs.

This recipe was adapted from Barefoot Contessa’s Back to Basics but can also be found on Food Network.

Slightly crispy on the outside and soft on the inside, these classic oatmeal cookies are packed with raisins and nuts. Fill up that cookie jar today!

This recipe was updated with new formatting and new photos in July 2019. The recipe remains unchanged.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating