Oatmeal Raisin Walnut Cookies (Eggless)

A batch of freshly baked homemade cookies is absolutely delicious and a lifesaver for those rushed mornings.

These easy Oatmeal Raisin Walnut Cookies are our favorite and I usually bake these over the weekend that way I have a snack or breakfast ready for the week. We also love these melt-in-mouth eggless sugar cookies.

Love to sit by the window with my tea and these cookies to dip in it and enjoy the morning sun. A quick and lovely way to start my day!! 

These Oatmeal cookies are

• Soft and chewy in the middle
• Slightly crisp on the edges
• Full of texture from oats, raisins, and walnuts
• Eggless and vegetarian, can be made vegan too!
• Perfect to make in bulk and share
• Freezer friendly

Oatmeal raisin walnut cookies are these delicious cookies made with flour, whole oats, walnuts, raisins, sweetened with brown and granulated sugar, and flavored with vanilla and cinnamon.

For this post, I'm sharing an easy oatmeal raisin cookie recipe with all the tips and tricks and an eggless option that works like a charm.

They are seriously the best oatmeal raisin cookies, soft and chewy, and have so much texture from each ingredient that each bite will leave you wanting more.

Simple pantry ingredients are all you need to make these chewy oatmeal raisin cookies. So let's see how to make them.

Recipe Ingredients

• Butter - Use unsalted, cool room temperature butter. The butter is still cold to touch but soft enough to make an indentation when you press it with your finger. It should not be soft or greasy that your finger slides through. That's way too soft. If that happens, just place the butter back in the fridge to get it to the state we want. 
• Sugar - I prefer using a combination of brown and white sugar with more brown than white as I like the caramel flavor and chewiness the brown sugar gives to this cookie.  You can switch the amounts if you like a crisper cookie. 
• Egg - You can use a large egg at room temperature. It helps bind the cookies and provide moisture. Or substitute with Egg (replacement).
• Egg replacement - Combine 2 tablespoons of water, 1 tablespoon vegetable (or canola) oil, and 2 teaspoons baking powder to make 1 large egg replacement. This works great for cookies. Provides the leavening and moisture needed to bind the cookie that usually is done by the egg.
• Corn syrup - This is optional and cookies will still turn out great without it but highly recommend using if you have it. Helps to keep cookies moist, soft, and chewy for longer.
• Oats - I prefer old fashioned oats for this recipe. They help with a chewy texture and make the cookies hearty. Quick oats can be used too but the texture will vary.
• Other Dry ingredients - all-purpose flour, baking soda (not baking powder), and salt.
• Flavoring - cinnamon powder and vanilla extract.
• Dry fruits - I prefer the combination of raisins and walnuts but you can also use dried cranberries or pecans instead. Feel free to add some chocolate chips too.

Step by Step Method

Prep work

1 - Preheat the oven to 350F. Line a baking tray with parchment paper and keep it aside.

2 - Make the egg replacement by whisking together oil, water, and baking powder until well combined. (Skip if using actual egg).

3 and 4 - In a clean dry bowl add the dry ingredients like all-purpose flour, baking soda, salt, and cinnamon and give it a good mix. Keep aside this dry flour mix. 

To make the cookie dough

I'm using my kitchen aid stand mixer with the paddle attachment to make the cookie dough but this can also be done using a hand mixer or bowl and whisk.

5 - In the stand mixer bowl, add the brown sugar, granulated sugar, and cold room temperature butter.

6- Beat until well combined and creamy about 2 mins in stand mixer.

7 - Scrape the sides of the bowl and then add the egg (or egg replacement mix) and vanilla extract.

8 - Mix again until combined about for 1 min in the stand mixer. It should be light and fluffy at this point.

9 - Scrape the sides and add the dry flour mixture.

10 - Mix just until mixed to form a soft dough. Do not over mix. 

11- Add in all the oats, raisins, and walnuts (optional - reserve some raisins for pressing on top of the cookie).

12 - Combine into a soft dough by mixing for about 5-8 seconds in a stand mixer. Do not over mix. 

The dough will be thick and sticky at this point which is perfect.

You can bake the cookies right away or refrigerate the dough for 30 mins in the refrigerator if you like thick cookies. I don’t recommend keeping this cookie dough in the refrigerator for much longer because your cookies won’t spread.

To bake the oatmeal raisin cookies

13 - Using a cookie scoop, place a scoop (2 tablespoons) of the dough on the parchment-lined tray about 2 inches apart to keep enough space between the two cookies to allow them to spread.

14 - For those perfect round cookies, roll each portion into a smooth ball. Press in some raisins on top (optional).

If using refrigerated dough, press the cookies slightly with a spatula to flatten them. You can skip this if making with fresh (non-refrigerated) dough.

I recommend baking 1-2 cookies first to test how they are spreading and then bake the rest. You can bake the cookies in batches if needed.

15 - Bake in a preheated oven for 8 (softer)- 10 (for crunchier) mins or until you see the edges turning golden brown. I bake mine for 8 mins.

Remove from the oven, they will be puffed and centers will look very soft and under-baked which is perfect.

16 - Let them cool on the tray for 2-3 mins. The cookies will continue to “set” on the baking sheet during this time. Then transfer to a wire rack to cool completely.

Once cooled completely store in an airtight container.

Our crunchy, soft and chewy Oatmeal Raisin Walnut Cookies are ready. Eat these on their own or with a glass of milk or tea/coffee for breakfast/snacks.

Storage Instructions 

Oatmeal raisin cookies stay fresh and chewy when stored covered in an airtight container at room temperature for up to 1 week after which they will start getting stale.

The best way to prevent cookies from going stale is to eat them in a couple of days after they were baked. 

I highly recommend baking only the cookies needed and freeze the dough and bake them as needed.

Freezing Baked cookies

• Baked oatmeal raisin cookies freeze well for up to three months.
• Let the cookies cool completely and store in an airtight container separating layers with parchment paper.
• Before serving, remove the cookies from the container and let them come to room temperature or warm them for a couple of seconds in the microwave. 

Freezing Cookie dough

• Oatmeal raisin walnut cookie dough freezes well for up to three months.
• Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a freezer-safe ziplock bag and press out as much air as possible.
• Bake frozen cookie dough balls directly from the freezer (no need to thaw) for an extra minute or two.

Recipe Tips and Notes

For the dough

• Make the cookie dough with unsalted butter so you can add salt later to your preference. 
• For measuring your flour, do not scoop it out of the container directly using the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
• Use a combination of brown and white sugar with more brown sugar than white for that caramel flavor and chewiness in cookies. 
• Oatmeal raisin walnut cookies with molasses or corn syrup yields a moist and chewier cookie and help bring out all the flavors. Add just a tablespoon of corn syrup or a half tablespoon of molasses for this recipe. 
• Not a huge fan of raisins, replace them with some chocolate chips for an easy chocolate chip oatmeal cookie recipe.
• This recipe can also be easily doubled.

For baking

• Refrigerate the cookie dough for about 30 minutes if you prefer thicker cookies as refrigeration keeps the cookies from spreading.
• If you happen to refrigerate the dough for more than 30 mins then allow it to come to room temperature and then make cookies.
• If you prefer for your cookies to be a little thinner, you can skip refrigerating the dough and bake right away.
• Bake the cookies in batches if needed. Do not overcrowd the tray and leave enough gap for them to spread.
• Do not over bake as that will make the cookies crunchy and crispy. The cookies may feel undercooked and that is ok. They cook as they cool so pull them out while the center still looks undercooked. That way you get those delicious chewy cookies with crispy edges and a soft center.
• For perfect round cookies, shape them using your (flat) spatula while they are warm.
• For storing, add a piece of bread or tortilla to the cookie container to keep them moist and soft for a longer time.

FAQ's

More cookie recipes

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• Shortbread Cookies Recipe
• Chocolate Chip Cookies
• Peanut Butter Chocolate Chip Cookies