Deliciously Chewy Oatmeal Raisin Nut Cookies
Indulge in these Deliciously Chewy Oatmeal Raisin Nut Cookies, perfect for any occasion! With a delightful blend of hearty oats, sweet raisins, and crunchy walnuts, each cookie is a mouthwatering treat that balances textures and flavors beautifully. These cookies are not only easy to make but are also a fantastic way to share the love of homemade baking with friends and family. Enjoy them fresh out of the oven or store them in an airtight container for a sweet snack that lasts. A classic recipe that will satisfy your sweet tooth and create lasting memories!
48
Servings
80
Calories
13
Ingredients
Ingredients
Crisco® Original No-Stick Cooking Spray
as needed (for coating baking sheets)
Crisco® Butter Flavor All-Vegetable Shortening
3/4 cup (softened)
brown sugar
1 1/4 cups (firmly packed)
egg
1 large (beaten)
milk
1/3 cup (preferably whole milk)
vanilla extract
1 1/2 teaspoons (pure vanilla extract)
White Lily® Enriched Bleached All-Purpose Flour
1 cup (sifted)
baking soda
1/2 teaspoon (dry ingredient)
salt
1/2 teaspoon (for flavor)
ground cinnamon
1/4 teaspoon (for flavor)
old fashioned oats
3 cups (unstated)
raisins
1 cup (plumped if desired)
walnuts
1 cup (coarsely chopped)
Instructions
1
Preheat your oven to 375°F (190°C). Lightly coat your baking sheets with Crisco® Original No-Stick Cooking Spray for easy cookie removal.
2
In a large mixing bowl, combine the Crisco® Butter Flavor Shortening and firmly packed brown sugar. Using an electric mixer, beat on medium speed until the mixture is creamy and well blended.
3
Add in the egg, milk, and vanilla extract, then continue to beat until fully incorporated and smooth.
4
In a separate small bowl, whisk together the White Lily® Enriched Bleached All-Purpose Flour, baking soda, salt, and ground cinnamon.
5
Gradually add the flour mixture to the shortening mixture at low speed, mixing until the dough is smooth and combined.
6
Gently fold in the old-fashioned oats, raisins, and coarsely chopped walnuts until evenly distributed throughout the dough.
7
Using a tablespoon, drop rounded mounds of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
8
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly browned and the centers are set. Keep an eye on them to prevent overbaking!
9
Remove the cookies from the oven and let them cool on the baking sheets for about 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
4g
Fat
11g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this cookie recipe?
The recipe is for Deliciously Chewy Oatmeal Raisin Nut Cookies.
How many cookies does this recipe yield?
This recipe makes approximately 48 cookies.
What is the calorie count per serving?
Each serving contains 80 calories.
What temperature should the oven be preheated to?
The oven should be preheated to 375°F (190°C).
How much fat is in one serving of these cookies?
Each serving contains 4g of fat.
What type of shortening is recommended?
Crisco Butter Flavor All-Vegetable Shortening is recommended for this recipe.
Which brand of flour is suggested for these cookies?
The recipe suggests using White Lily Enriched Bleached All-Purpose Flour.
What kind of oats are used in this recipe?
The recipe calls for 3 cups of old-fashioned oats.
How much brown sugar is required?
You will need 1 1/4 cups of firmly packed brown sugar.
Should the flour be sifted?
Yes, the recipe specifies 1 cup of sifted all-purpose flour.
How many raisins are included in the dough?
The recipe calls for 1 cup of raisins, which can be plumped if desired.
What type of nuts are used in these cookies?
One cup of coarsely chopped walnuts is used.
What should I use to grease the baking sheets?
Lightly coat the baking sheets with Crisco Original No-Stick Cooking Spray.
How much vanilla extract is needed?
The recipe requires 1 1/2 teaspoons of pure vanilla extract.
How long do the cookies need to bake?
Bake the cookies for 10 to 12 minutes.
How much milk is used in the dough?
The recipe uses 1/3 cup of milk, preferably whole milk.
What spice gives these cookies their classic flavor?
The cookies are flavored with 1/4 teaspoon of ground cinnamon.
How much baking soda is required?
The recipe uses 1/2 teaspoon of baking soda.
Should the cookies be cooled on the baking sheet?
Yes, let them cool on the sheets for about 2 minutes before moving them to a wire rack.
How much salt is in the recipe?
The recipe includes 1/2 teaspoon of salt.
What size egg should be used?
The recipe calls for 1 large beaten egg.
How much spacing should be left between cookies?
Leave about 2 inches of space between each cookie on the baking sheet.
What should the texture of the dough be before adding dry ingredients?
The shortening and sugar mixture should be creamy and well blended, then smooth after adding wet ingredients.
What are the total carbohydrates per cookie?
There are 11g of carbohydrates per serving.
What is the protein content per cookie?
Each cookie provides 1g of protein.
How should I drop the dough onto the baking sheet?
Use a tablespoon to drop rounded mounds of cookie dough.
What is the best way to store these cookies?
Store them in an airtight container to keep them fresh.
How do I know when the cookies are finished baking?
The edges should be lightly browned and the centers should be set.
What speed should I use on my electric mixer?
Use medium speed for creaming shortening and sugar, and low speed when adding the flour mixture.
Is this recipe easy for families?
Yes, the description notes it is a fantastic way to share the love of homemade baking with friends and family.