Oatmeal cookies with walnuts and raisins
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 20
Complexity: easily
Servings: 20
Nutritional value per serving:
Calories 228, total fat 11 G., saturated fats 5 G., proteins 4 G., carbohydrates 30 G., fiber 2 G., cholesterol 37 mg, sodium 117 mg, sugar 17 G.
Calories 228, total fat 11 G., saturated fats 5 G., proteins 4 G., carbohydrates 30 G., fiber 2 G., cholesterol 37 mg, sodium 117 mg, sugar 17 G.
Add more chopped walnuts to traditional oatmeal raisin cookies for a wonderfully crunchy texture and a richer, nuttier flavor, perfectly complemented by spices like cinnamon, allspice, vanilla, and the caramelized hint of brown sugar. Oatmeal cookies will be soft and crispy around the edges. Store them in a tightly sealed container.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup premium flour
- 3/4 tsp baking soda
- 3/4 tsp ground cinnamon
- 0.5 tsp fine salt
- 1/4 tsp ground allspice
- 165 g unsalted butter, room temperature
- 3/4 cup light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 and 3/4 cups rolled oats
- 3/4 cup raisins
- 3/4 cup chopped walnuts
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Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and allspice.
- In a large bowl, beat the butter, brown sugar, and white sugar with a mixer on medium-high speed until fluffy, scraping down the sides of the bowl occasionally. Beat in the eggs, one at a time, until fully incorporated, then add the vanilla extract.
- Reduce mixer speed to low and beat in the flour mixture in three additions. Knead until smooth. Using a rubber spatula, fold in the oats, raisins, and walnuts. Drop 1 tablespoon of the mixture onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies, rotating the baking sheets and rotating them halfway through, until golden brown but still soft inside, about 15 minutes. Let the cookies cool slightly on the baking sheets, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days..
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