Best Walnut And Raisin Cookies Recipes

Oatmeal, Walnut and Raisin Cookies image

Provided by Food Network Kitchen

Time 1h30m

Yield about 20 cookies

Number Of Ingredients 13

1 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 3/4 cups old-fashioned rolled oats
3/4 cup raisins
3/4 cup chopped walnuts

Steps:

Position the racks in the top and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda, cinnamon, salt and allspice in a large bowl.
Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, scraping down the sides of the bowl occasionally. Beat in the eggs 1 at time until blended, then beat in the vanilla.
Reduce the speed to low and beat in the flour mixture in 3 additions until smooth. Stir in the oats, raisins and walnuts with a rubber spatula. Drop heaping tablespoons of the dough onto the prepared sheets about 2 inches apart.
Bake the cookies, rotating the pans halfway through, until golden brown but still soft in the center, about 15 minutes. Let the cookies cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

Walnut and Raisin Cookies image

Provided by Girl from India

Categories Dessert

Time 30m

Yield 20 cookies

Number Of Ingredients 9

1/4 cup walnuts, chopped into coarse pcs
1/4 cup raisins
1/4 cup desiccated coconut
3/4 cup flour
1 teaspoon baking powder
1/3 cup butter, softened
1/3 cup powdered sugar
1 large egg
1/2 teaspoon vanilla essence

Steps:

Preheat oven to 325°F/ 160°C.
Cream the butter and sugar together.
Add the egg slightly beaten and the vanilla essence.
Sift the baking powder and the flour together.
Add the dessicated coconut, walnuts and the raisins to the flour and mix with your hand.
Now add this to the butter mix and fold gently.
Put spoonfuls of the batter 1 inch apart into a prepared (greased or covered with butter paper) baking tray and flatten slightly.
Bake for 20 minutes or till light golden brown.
Cool for 5 minutes.
Now take them out of the tray and cool completely on a wire rack.
Store in a air tight container.

Nutrition Facts : Calories 75.4, Fat 4.6, SaturatedFat 2.4, Cholesterol 18.7, Sodium 46.1, Carbohydrate 7.7, Fiber 0.3, Sugar 3.5, Protein 1.1

Schrafft's Oatmeal, Raisin, and Walnut Cookies image

Number Of Ingredients 14

4 tablespoons butter (1/2 stick)
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons milk
3/4 cup oatmeal (not instant cooking)
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup raisins
1/2 cup chopped walnuts

Steps:

Beat the butter and sugar together in a mixing bowl. Add the egg, vanilla, and milk, and beat until light and fluffy. Stir in the oatmeal. Mix the flour, baking powder and soda, salt, and spices on a piece of wax paper, then pick that up and dump the dry ingredients into your mixing bowl. Beat until well blended. Fold in the raisins and walnuts.
Drop the cookie batter by the tablespoonful onto Silpat-lined baking sheets (or just butter the baking sheets), leaving about 1 1/2 inches between mounds. Bake in a preheated 350° oven for 12 minutes. Remove the cookies, and cool on racks.