Oatmeal-Raisin-Nut Cookies



Many of you know that I love oatmeal bread, but what you may not know is I love oatmeal cookies even more. I have tweaked, added, experimented, and generally tuned my recipe, until I’m fairly confident it’s the best Oatmeal-Raisin-Nut Cookie recipe there is. At a recent picnic, my suspicions were confirmed — comments were in the rave category. All 2 dozen disappeared — there weren’t even any crumbs.

These cookies make a large, 3-inch “fat” cookie, nothing chintzy here, but a good healthy dose of cookie heaven. For the picnic, I made a double batch, feel free to do so, but there would have been mutiny if I didn’t make some for the family. Those cookies are long gone, but there have been several hints for “more.”

They are also good keepers, if they last that long, and freeze well too, at least, I’m assuming they would, as none have never made it that far. For those of you who are nut allergic, just leave the walnuts out. You will still have a really fantastic cookie. 

Oatmeal Raisin Nut Oatmeal Cookies


• ¼ cup demerara sugar (if you can’t find it, just use dark brown)
• ½ cup dark brown sugar
• ½ cup butter, softened
• ¼ cup shortening
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp baking powder
• ¼ tsp salt
• 1 egg
• 1½ cups quick cooking oats
• ½ cup white flour
• ½ cup whole-wheat flour
• 1 cup raisins
• 1 cup chopped walnuts
• Granulated sugar
• Water glass

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