Oatmeal Raisin Walnut Chocolate Chip Cookies
March 30, 2012
Categories: Comfort Food, Desserts, Cookies, Dropped, Oats, Fruit, Raisin, North American, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Brunch, Christmas, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Picnic, Potluck, Winter, Oven Bake, Refrigerator, Make it from scratch more
"This is my improved version of the "Best-Ever Chocolate Chip Cookies" recipe card I received in the mail years ago. Now they really are the best!"
- Serving Size: 1 (25 g)
- Calories 110.3
- Total Fat - 6.2 g
- Saturated Fat - 3 g
- Cholesterol - 14.5 mg
- Sodium - 62.7 mg
- Total Carbohydrate - 12.8 g
- Dietary Fiber - 0.8 g
- Sugars - 6.7 g
- Protein - 1.6 g
- Calcium - 9.2 mg
- Iron - 0.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
In a small bowl whisk flour, baking soda and cinnamon.
In a large mixing bowl beat butter and sugars until light and fluffy. Beat in egg and vanilla.
At a low speed, beat in flour mixture until blended.
Stir in ground walnuts, oats, chocolate chips and raisins.
Cover with plastic wrap and chill for 1 hour.
Preheat oven to 350. Grease 2 baking sheets.
Shape dough into 1-inch balls. Place balls 2 inches apart on prepared baking sheets. Flatten each cookie slightly (The bottom of a mug works).
Bake cookies until lightly browned around the edges, 10 to 12 minutes.
Transfer to flattened brown paper bags or wire racks to cool.
This dough also freezes well. Freeze dough balls on a cookie sheet and then put them in a ziploc bag in the freezer until ready to bake!
Tips & Variations
No special items needed.