Who doesn’t love a good oatmeal raisin cookie? If craving something sweet, these cookies are the perfect treat to nibble on. They are full of good stuff, like fiber-rich oatmeal and raisins, as well as healthy omega-3 fat from walnuts.

20, approximately servings

12 ingredients

20 minute prep

  • 1 stick (½ cup) butter, softened
  • ¾ cup brown sugar
  • ½ teaspoon vanilla extract
  • 1 large egg
  • ¾ cup whole-wheat pastry flour (see Chef Tips)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly ground nutmeg
  • ½ teaspoon ginger, freshly ground
  • ¾ teaspoon salt
  • 1½ cup rolled oats
  • ½ cup raisins
  • ⅓ chopped walnuts

  1. Preheat the oven to 350 degrees. Line 2 sheet pans with parchment paper and set aside.
  2. In a large bowl using an electric whisk, cream together the butter, brown sugar, vanilla extract, and egg until smooth and fluffy.
  3. In a separate bowl, whisk together the whole-wheat pastry flour, cinnamon, nutmeg, ginger, salt, and rolled oats. Slowly add to the butter and sugar mixture until just blended.
  4. Using a wooden spoon or spatula, fold in the raisins and walnuts. (If not baking right away, wrap the dough in plastic and chill in the refrigerator.)
  5. Scoop heaping tablespoons of dough onto the prepared cookie sheets, leaving 2-inch spaces between the cookies. Bake for 10 minutes, or until the edges begin to turn golden and the middle looks a bit undercooked. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to continue cooling. They will crisp up as they cool.

Chef Tips

If whole-wheat pastry flour is not available, substitute half whole-wheat flour and half all-purpose flour.

If any cookies are left, once they are cool, store them in an airtight container for several days.

Nutrition Facts (per serving)

Calories: 114; Fat: 5g; Saturated Fat: 3g; Polyunsaturated Fat: 0g; Monounsaturated Fat: 1g; Carbohydrates: 16g; Sugar: 8g; Fiber: 1g; Protein: 2g; Sodium: 65mg

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Researchand the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

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