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Oatmeal Raisin Walnut Cookies (Eggless)
These Eggless Oatmeal Raisin Walnut Cookies are perfect for breakfast or snack. They are soft and chewy on the inside and slightly crispy on the outside. Make them ahead and enjoy them throughout the week or freeze some for later.
Ingredients
- ½ cup unsalted butter 4oz or 8 tbsp, cool room temperature
- ½ cup light brown sugar firmly packed
- 2 tablespoon granulated sugar
- 1 large egg or egg replacement for eggless option
- 1 tablespoon corn syrup optional
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1½ cups old fashioned oats
- ½ cup raisins
- ½ cup walnuts or pecans, chopped
For 1 large egg replacement
- 2 tablespoon water
- 1 tbsp vegetable oil or canola oil
- 2 teaspoon baking powder
Instructions
Prep work
- Preheat the oven to 350F. Line a baking tray with parchment paper and keep it aside.
- Make the egg replacement by whisking together oil, water, and baking powder until well combined. (Skip if using actual egg).
- In a clean dry bowl add the dry ingredients - 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/wooden spoon.
- In the stand mixer bowl, add the brown sugar, granulated sugar, and cold room temperature butter.
- Beat on medium speed until creamy, about 2 mins.
- Scrape the sides of the bowl and then add the egg (or egg replacement mix), vanilla extract, and corn syrup.
- Beat again (for 1 min) until well combined and light and fluffy.
- Scrape the sides and add the dry flour mixture. Mix just until mixed to form a soft dough. Do not over mix.
- Add in all the oats, raisins, and walnuts (optional - reserve some raisins for pressing on top of the cookie).
- 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
- 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.
- 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. Bake the cookies in batches if needed.
- Bake in a preheated oven for 8 (softer)- 10 (for crunchier) mins or until you see the edges turning golden brown.
- Remove from the oven, they will be puffed and centers will look very soft and under-baked which is perfect.
- Let them cool on the tray for 2-3 mins and they will continue to “set” on the baking sheet during this time. Then transfer on to wire rack to cool completely.
- Once cooled completely store in an airtight container.
- 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.
Notes
Tips for best chewy oatmeal raisin cookies
- For measuring your flour, spoon it into your measuring cup, and level it off with the back of a knife.
- Use a combination of brown and granulated sugar with more brown sugar than white for that caramel flavor and chewiness in cookies.
- A tablespoon of corn syrup helps keeps the cookie moist and chewy longer.
- 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 thicker cookies, refrigerate the cookie dough for about 30 minutes as it keeps the cookies from spreading.
- If you prefer for your cookies to be a little thinner, you can skip refrigerating the dough and bake right away.
- Do not over bake as that will make the cookies crunchy and crispy.
- The secret to those delicious chewy cookies with crispy edges and a soft center is to pull them out of the oven while the center still looks undercooked.
- For storing, add a piece of bread or tortilla to the cookie container to keep them moist and soft for a longer time.
- Baked oatmeal raisin cookies freeze well for up to three months.
- Freshly baked cookies have their own charm so highly recommend baking only the cookies needed and freeze the dough for later.
- The cookie dough freezes well for up to three months.
Nutrition
Calories: 150kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 107mg | Potassium: 83mg | Fiber: 1g | Sugar: 8g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
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