Description
Nutty Oatmeal Raisin Cookies
Ingredients:
1 cup oats
1/3 cup raisins
1/3 cup chopped pecans or walnuts
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla extract
2/3 cup flour
1/2 tsp baking soda
Instructions:
Preheat oven to 350°F (175°C).
Cream butter, brown sugar, and granulated sugar.
Beat in egg and vanilla extract.
Combine flour and baking soda; fold into the mixture.
Stir in oats, raisins, and nuts.
Bake for 10-12 minutes. Let cool on a rack.
Calling all nut lovers!
Which nut would you add to these cookies? Comment below!
#NuttyCookieLove
Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy. Beat in the egg and vanilla extract until fully incorporated. In a separate small bowl, whisk together the flour and baking soda. Gradually add this dry mixture to the wet ingredients, folding gently until just combined. Finally, stir in the oats, raisins, and your choice of chopped nuts until evenly distributed.
Serving Suggestions
These Nutty Oatmeal Raisin Cookies are incredibly versatile. Enjoy them warm from the oven with a cold glass of milk for a classic treat. For a dessert twist, crumble them over vanilla ice cream or use them as a base for a cookie crumb crust. They also pair wonderfully with a cup of coffee or tea for an afternoon snack. Consider gifting them in a decorative tin for a heartfelt homemade present.
How-to Summary
In short: Cream butter and sugars, mix in egg and vanilla, fold in dry ingredients (flour & baking soda), then stir in oats, raisins, and nuts. Bake at 350°F for 10-12 minutes. The key is not to overmix the dough once the flour is added to ensure a tender texture.
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure your oats are certified gluten-free.
How can I make the cookies chewier?
For a chewier cookie, use only brown sugar (3/4 cup total) and slightly underbake them, taking them out when the edges are set but the centers look soft.
Can I use dried cranberries instead of raisins?
Absolutely. Dried cranberries, cherries, or even chopped apricots make excellent substitutions for raisins.
How should I store the baked cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls or baked cookies for up to 3 months.
Why did my cookies spread too much?
This usually means your butter was too warm or melted. Ensure your butter is just softened (cool to the touch) and that your baking sheet has cooled between batches.
Common Mistakes to Avoid
- Overmixing the dough: This develops gluten, leading to tough cookies. Mix only until ingredients are combined.
- Using hot, melted butter: This causes excessive spreading. Butter should be softened but still cool.
- Overbaking: Cookies continue to cook on the hot baking sheet. Remove them when the edges are golden but centers look slightly underdone.
- Not measuring flour correctly: Spoon flour into your measuring cup and level it off. Scooping directly packs in too much flour.
- Using old baking soda: Expired leavening agents won’t provide proper lift, resulting in dense cookies.
Conclusion
These Nutty Oatmeal Raisin Cookies are a timeless, satisfying treat that perfectly balances chewiness, sweetness, and crunch. By following the step-by-step guide and avoiding common pitfalls, you can easily master this recipe. Their simple ingredients and customizable nature—from the type of nut to the dried fruit—make them a reliable favorite for any occasion. We hope you enjoy baking and sharing them as much as we do. Don’t forget to tell us which nut you chose in the comments!