Oatmeal-Walnut Cookies

Becky Luigart-Stayner

You can make these ahead of time and store them in an airtight container, but they're best served warm.

Yield: 2 dozen (serving size: 1 cookie)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 109
  • Calories from fat: 28%
  • Fat: 3.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 2.1g
  • Carbohydrate: 18.3g
  • Fiber: 1.1g
  • Cholesterol: 14mg
  • Iron: 0.7mg
  • Sodium: 24mg
  • Calcium: 12mg

Ingredients

  • 1/2 cup granulated sugar
  • 1/3 cup packed dark brown sugar
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3/4 cup all-purpose flour
  • 1 cup regular oats
  • 1/4 teaspoon salt
  • 2/3 cup golden raisins
  • 1/4 cup chopped toasted walnuts
  • Cooking spray

Preparation

  1. Preheat oven to 350º.
  2. Place first 5 ingredients in a large bowl. Beat with a mixer at medium speed until well blended. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, oats, and salt to egg mixture; beat well. Stir in raisins and walnuts.
  3. Drop by level tablespoons, 1 1/2 inches apart, onto a baking sheet coated with cooking spray. Bake at 350º for 12 minutes or until lightly browned. Remove from oven; let stand 2 minutes. Remove cookies from baking sheet; serve warm.
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