Oatmeal-Walnut-Raisin Chewies

Oatmeal-Walnut-Raisin Chewies


"In this oatmeal raisin cookie recipe the oats and nuts are toasted to add a richer flavor. A food processor is used in making the cookie batter."
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servings 323 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place 1 oven rack in the upper third of the oven and 1 rack in the lower third of the oven. Preheat oven to 375 degrees F (190 degrees C). Coat 2 large baking sheets with cooking spray. On a microwavable plate, spread the walnuts and rolled oats. Microwave on high for 2 minutes. Stir and check for toasting. Microwave for an additional 2 minutes on high and stir. The nuts and oatmeal should now be nicely toasted. Dump in a large bowl.
  2. In the food processor bowl fitted with a steel blade, combine the sugars, butter, eggs and vanilla. Process until smooth and creamy, about 30 seconds. In a small bowl, combine the flour, baking soda, baking powder and salt. Spoon the flour mixture on top of the batter. Pulse 3 or 4 times to mix.
  3. Scrape the batter into the walnut-oatmeal mixture. Add the raisins and granola. Fold the ingredients together.
  4. Drop the cookies onto the sheets using 2 tablespoons of dough for each cookie. Bake in the preheated oven for 12 to 15 minutes, until the tops are just beginning to brown but the middles still look a little soft. Cool on the baking sheets for a few minutes and then transfer to a rack.



Very good cookies! I used Megan's Granola from this site, 1/2 cup of pecans instead of walnuts, part WW pastry flour, part shortening, and only 1/2 teaspoon baking powder and 1 cup raisins. Cris...

Followed directions and overall it worked out fine. Processing took a bit longer than instructed even though I let the butter sit out all day. I baked on parchment paper and at 12 minutes the ...

Very nice cookie..........I used a hand mixer instead of a foodprocessor and still worked out fine. Couldn't believe I could add all those dry ingredients. Key to chewy cookie is not overbakin...