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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Ingredients

servings 323 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • 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

See full nutrition

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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Directions

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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.

Reviews

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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...

Simple recipe, easy to follow. The recipe suggests 2T of dough per cookie, which would make some petty big cookies! I made smaller cookies, and slightly decreased the baking time. They turned ou...

Thanks for the recipe! It's good!

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