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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


  • 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


  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.