Miss Carroll’s Kitchen

Oatmeal cookies are one of my all–time favorite cookies and reminds me of happy childhood memories surrounding baking and eating oatmeal cookies!!

The browned butter and toasted walnuts elevates the oatmeal cookies to gourmet status and delivers a grown-up flavor for a childhood favorite. The recipe remains simple and easy to share the memory making activity with your kids and grandkids. 

I baked a batch for my Sunday night small group of adults and every last crumb was eaten before the evening ended. Someone in the group said he needed a cup of coffee, or a glass of milk to go along with the cookies – they are that good! Try them out and share with your friends and family. Their taste buds will be happy because of your good deed!

 Prep Time: 20 minutes 

 Baking Time: 10 minutes

 Total Time: 30 minutes

 Servings: 3 dozen cookies

Cooking Equipment

• Doughmaker cookie sheet
• Mixer
• Measuring cups and spoons
• Ice cream scooper
• Parchment paper to fit the cookie sheet

Oatmeal Raisin Walnut Cookie Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons salt
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ¼ old-fasioned rolled oats
• 1 ¼ cups raisins
• 1 cup butter, browned
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 1 cup chopped walnuts, toasted

Oatmeal Raisin Walnut Cookie Directions

1. Preheat oven to 350ºF.
2. Using a saucepan, brown the butter on medium heat. Stir constantly! The butter will melt, get foamy, boil, then, the milk-fat will brown. Keep your eyes on this process – it can burn quickly. This process takes 5-8 minutes. Once the butter is a caramel color, remove from heat and pour into a shallow heat-proof dish (I use a pie plate). Be sure to scrap the saucepan and get every last particle of browned butter – the cookies will thank you! The butter needs to solidfy before using because the butter cannot cream with the sugars unless in a solid form.
3. While the butter is cooling, toast the walnuts in a skillet over medium-low heat for about 5 minutes. Stir often. The walnuts will give off a nutty aroma when they are toasted (or just taste them for the toasted flavor). They will burn quickly just past the toasted stage – keep your eyes on them. Pour toasted walnuts into a shallow dish and allow to cool before adding to the cookie dough.
4. In a bowl, add the flour, salt, baking soda, and cinnamon and whisk together. 
5. In a separate bowl, whisk together the eggs and vanilla extract.
6. In a third bowl, mix the oats and raisins.
7. Once the butter is cooled and solidified, add the butter and sugars to a mixing bowl. Using the paddle attachment, cream together for 2 minutes until light and fluffy. Scrap the sides and bottom of the mixing bowl frequently.
8. Gradually, add the egg mixture until everything is combined. Scrap the sides and bottom of the mixing bowl.
9. With the mixer on low speed, add the flour mixture in small batches. Mix only until everything is well combined. Scrap the sides and bottom of the mixing bowl.
10. On low speed, add in the oatmeal, raisins and toasted walnuts until evenly distributed.
11. Using a tablespoon ice cream scooper, scoop out balls of dough and place on a cookie sheet about two inches apart. Do not compress the balls.
12. Bake for 10-12 minutes.
13. Cool cookies on cooling racks.

ENJOY and make memories with the ones you love! 💗