Nutritional Info

Nutrition Facts

Serving Size 1 (36g)

Calories 128
Calories from Fat 14 (11%)
Amount Per Serving %DIV
Total Fat 1.5g 2%
Saturated Fat 0.9g 5%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0.2mg 0%
Sodium 42.9mg 2%
Potassium 27.5mg 1%
Total Carbohydrate 28.9g 10%
Dietary Fiber 0.5g 2%
Sugars 24.7g
Protein 0.8g 2%

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Walnut, Chocolate Chip, Oatmeal And Raisin Cookies

Recipe Description
These chewy oatmeal cookies have something for everyone! Plump raisins, crunchy nuts and sweet chocolate chips. If someone at your house isn't crazy about one of these ingredients, simply leave it out. The super buttery dough refrigerates and freezes so well, it's easy to bake just the number of cookies you need. In fact, the dough is so buttery that if you're too impatient to allow it to refrigerate thoroughly before baking, the cookies will come out thin and lacey. Still delicious, of course, but with a different texture.
Prep time
5 hr 20 min
Cook time
15 min
Ready In
5 hr 35 min


Serves Tool

Serves To:USMetric
12 Tablespoon(T)  unsalted butter, softened
2 Tablespoon(T)  light brown sugar, firmly packed
2 Tablespoon(T)  granulated sugar
2   large eggs
1 Teaspoon(t)  pure vanilla extract
1 Cup(c)  unbleached all purpose flour
3/4 Teaspoon(t)  baking soda
3/4 Teaspoon(t)  salt
1 1/2 Cup(c)  quick rolled oats
1 Cup(c)  semisweet chocolate chips
3/4 Cup(c)  raisins
1/2 Cup(c)  walnuts, coarsely chopped
2 Tablespoon(T)  light brown sugar, firmly packed
2 Tablespoon(T)  granulated sugar


Place the butter, brown sugar and granulated sugar in a large mixing bowl. Beat with an electric mixer at medium speed until smooth, 2 to 3 minutes. Add the eggs and vanilla and beat until combined, about 1 minute. Whisk together the flour, baking soda and salt in a small bowl. With the mixer on low speed, slowly add the flour mixture to the butter mixture and beat until the dough is smooth. Using a spoon or rubber spatula, stir in the oats, chocolate chips, raisins and walnuts. Cover the bowl with plastic wrap and refrigerate the dough until it is firm, at least 6 hours or up to 5 days. The dough may also be frozen for up to 2 months. (Let the dough thaw in the refrigerator to the point that it is no longer frozen but is still well chilled before baking. Position a rack in the center of the oven and preheat the oven to 350° F. Line 2 baking sheets with parchment paper or wax paper. Drop the well chilled dough in 1 1/2 inch spoonfuls on the prepared baking sheets, arranging them 2 inches apart. Slightly flatten each ball of dough with your palm. Bake the cookies until they are golden brown, 10 to 15 minutes. Place the baking sheets on a wire rack to cool for 10 minutes. Then, using a spatuala, remove the cookies from the baking sheet and place them directly on the rack to finish cooking. The cookies can be stored in an airtight container for up to 1 week.

Additional notes

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