These chewy oatmeal raisin walnut cookies are a delightful twist on the classic recipe, offering a perfect balance of sweetness and texture.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated before baking for even cooking.
In a small saucepan, combine the raisins and water. Heat over low heat until the raisins are plump, about 10 minutes. Drain and set aside.
Plumping the raisins enhances their texture and flavor in the cookies.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Creaming properly ensures a smooth and consistent cookie dough.
Beat in the egg and vanilla extract until well combined.
Adding the egg one at a time helps in better incorporation.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and clove.
Whisking the dry ingredients ensures even distribution of the leavening agents and spices.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Stir in the oats, walnuts, and plumped raisins.
Fold in the mix-ins gently to avoid breaking them.
Drop spoonfuls of dough onto an ungreased baking sheet, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform cookie sizes.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown.
Keep an eye on the cookies to prevent overbaking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Cooling on the sheet helps the cookies set properly.
Continue in our app for the best experience
