OATMEAL RAISIN WALNUT CHOCOLATE CHIP COOKIES

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Oatmeal Raisin Walnut Chocolate Chip Cookies image

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! *I first made these when I was younger and loved very sweet cookies...now I agree with some reviews, they are too sweet so am adjusting the sugar.

Provided by Engrossed

Categories     Drop Cookies

Time 1h27m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour (can use part or all whole-wheat)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 cup margarine (now I use coconut oil) or 1 cup Crisco, softened (now I use coconut oil)
1/2 cup light brown sugar, firmly packed
1/2-1 cup granulated sugar (depending on how sweet you would like them)
1 large egg
1 1/2 teaspoons vanilla extract
1 cup ground walnuts (can grind in blender)
1 cup old fashioned oats
1 cup semi-sweet chocolate chips
1 cup raisins

Steps:

  • In a small bowl mix 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!

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