Walnut Raisin Cookies Recipes

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OATMEAL-WALNUT-RAISIN CHEWIES



Oatmeal-Walnut-Raisin Chewies image

In this oatmeal raisin cookie recipe the oats and nuts are toasted to add a richer flavor. A food processor is used in making the cookie batter.

Provided by Michelle

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Yield 24

Number Of Ingredients 13

2 cups chopped walnuts
1 cup rolled oats
1 cup white sugar
1 cup packed brown sugar
1 cup unsalted butter, softened
2 eggs
1 teaspoon vanilla extract
1 ⅔ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups raisins
1 ½ cups unsweetened nut and grain granola

Steps:

  • Place 1 oven rack in the upper third of the oven and 1 rack in the lower third of the oven. Preheat oven to 375 degrees F (190 degrees C). Coat 2 large baking sheets with cooking spray. On a microwavable plate, spread the walnuts and rolled oats. Microwave on high for 2 minutes. Stir and check for toasting. Microwave for an additional 2 minutes on high and stir. The nuts and oatmeal should now be nicely toasted. Dump in a large bowl.
  • In the food processor bowl fitted with a steel blade, combine the sugars, butter, eggs and vanilla. Process until smooth and creamy, about 30 seconds. In a small bowl, combine the flour, baking soda, baking powder and salt. Spoon the flour mixture on top of the batter. Pulse 3 or 4 times to mix.
  • Scrape the batter into the walnut-oatmeal mixture. Add the raisins and granola. Fold the ingredients together.
  • Drop the cookies onto the sheets using 2 tablespoons of dough for each cookie. Bake in the preheated oven for 12 to 15 minutes, until the tops are just beginning to brown but the middles still look a little soft. Cool on the baking sheets for a few minutes and then transfer to a rack.

Nutrition Facts : Calories 323 calories, Carbohydrate 41.3 g, Cholesterol 35.8 mg, Fat 16.6 g, Fiber 2.4 g, Protein 4.9 g, SaturatedFat 6 g, Sodium 134.5 mg, Sugar 26.3 g

OATMEAL, WALNUT AND RAISIN COOKIES



Oatmeal, Walnut and Raisin Cookies image

Go nuts by adding chopped walnuts to the traditional oatmeal-raisin cookie.

Provided by Food Network Kitchen

Time 1h30m

Yield about 20 cookies

Number Of Ingredients 13

1 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 3/4 cups old-fashioned rolled oats
3/4 cup raisins
3/4 cup chopped walnuts

Steps:

  • Position the racks in the top and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda, cinnamon, salt and allspice in a large bowl.
  • Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, scraping down the sides of the bowl occasionally. Beat in the eggs 1 at time until blended, then beat in the vanilla.
  • Reduce the speed to low and beat in the flour mixture in 3 additions until smooth. Stir in the oats, raisins and walnuts with a rubber spatula. Drop heaping tablespoons of the dough onto the prepared sheets about 2 inches apart.
  • Bake the cookies, rotating the pans halfway through, until golden brown but still soft in the center, about 15 minutes. Let the cookies cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

OATMEAL RAISIN WALNUT COOKIES



Oatmeal Raisin Walnut Cookies image

Make and share this Oatmeal Raisin Walnut Cookies recipe from Food.com.

Provided by BrutusK

Categories     Drop Cookies

Time 55m

Yield 46-48 Cookies

Number Of Ingredients 12

1 cup softened butter
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon saigon cinnamon
1/2 teaspoon salt
3 cups old-fashioned oatmeal
1 cup raisins
3/4 cup chopped walnuts

Steps:

  • Preheat oven to 350 degree Fahrenheit.
  • In small bowl mix flour, baking soda, cinnamon and salt.
  • Cream butter and sugars in electric mixer.
  • Add eggs and vanilla beating well.
  • Add flour mix, mixing well.
  • Add oats, raisins, and nuts, mixing well.
  • Drop tablespoon size dough on lightly greased baking sheet.
  • Bake 10-12 minutes.
  • Cookies will be slightly browned around the edges. They will continue baking after removing from oven. Cool one minute in pan then transfer to cooling rack.

ROSY RAISIN NUT COOKIES



Rosy Raisin Nut Cookies image

My late Mother in law, Mary Capp Bowan, used to make these wonderful cookies. As long as people don't know the secret ingredient, they will love these cookies!

Provided by Cynthia Bowan

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raisin

Time 30m

Yield 6

Number Of Ingredients 11

1 cup shortening
½ cup white sugar
½ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¼ cup ketchup
½ cup chopped walnuts
½ cup golden raisins

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a medium bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour baking soda and salt, stir into the creamed mixture along with the ketchup. Fold in the walnuts and raisins last. Drop by rounded spoonfuls onto the prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 787.6 calories, Carbohydrate 93.4 g, Cholesterol 70.7 mg, Fat 42.9 g, Fiber 2.8 g, Protein 10.2 g, SaturatedFat 9.8 g, Sodium 342 mg, Sugar 45.5 g

MOM'S SOFT RAISIN COOKIES



Mom's Soft Raisin Cookies image

With four sons in service during World War II, my mother sent these favorite cookies as a taste from home to "her boys" in different parts of the world. These days, my 11 grandchildren are enjoying them as we did, along with my stories of long ago.- Pearl Cochenour, Williamsport, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 dozen.

Number Of Ingredients 13

1 cup water
2 cups raisins
1 cup shortening
1-3/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts

Steps:

  • Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

WALNUT RAISIN APPLE COOKIES



Walnut Raisin Apple Cookies image

Amber Gregoire's chunky cookies are jam-packed with goodies--from apples and raisins to oats and nuts. "They're perfect for taking to potlucks," she suggested from Monterey, Tennessee.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 15

1/4 cup butter, softened
1 cup packed brown sugar
2 eggs
1/4 cup unsweetened apple juice
1/4 teaspoon lemon extract
1-1/2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1-1/2 cups chopped peeled tart apple
1 cup raisins
1/2 cup chopped walnut

Steps:

  • In a large bowl, cream butter and brown sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add apple juice and lemon extract. Combine the flour, oats, cinnamon, baking soda, salt, nutmeg and cloves. Gradually add to creamed mixture and mix well. Stir in the apples, raisins and walnuts., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks.

Nutrition Facts : Calories 139 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 24g carbohydrate, Fiber 1g fiber), Protein 2g protein.

WALNUT AND RAISIN COOKIES



Walnut and Raisin Cookies image

These are wonderful cookies from my mum's book Called Nita Mehta's Oven recipes. My cousin Shilpa made them first and had to make these too!!! I have just discovered that Icing sugar is called powdered sugar out in the west. I'd like to clarify that the powdered sugar in this recipe is just sugar granules ground fine into a powder to facilitate easy and faster dissolving. :)

Provided by Girl from India

Categories     Dessert

Time 30m

Yield 20 cookies

Number Of Ingredients 9

1/4 cup walnuts, chopped into coarse pcs
1/4 cup raisins
1/4 cup desiccated coconut
3/4 cup flour
1 teaspoon baking powder
1/3 cup butter, softened
1/3 cup powdered sugar
1 large egg
1/2 teaspoon vanilla essence

Steps:

  • Preheat oven to 325°F/ 160°C.
  • Cream the butter and sugar together.
  • Add the egg slightly beaten and the vanilla essence.
  • Sift the baking powder and the flour together.
  • Add the dessicated coconut, walnuts and the raisins to the flour and mix with your hand.
  • Now add this to the butter mix and fold gently.
  • Put spoonfuls of the batter 1 inch apart into a prepared (greased or covered with butter paper) baking tray and flatten slightly.
  • Bake for 20 minutes or till light golden brown.
  • Cool for 5 minutes.
  • Now take them out of the tray and cool completely on a wire rack.
  • Store in a air tight container.

Nutrition Facts : Calories 75.4, Fat 4.6, SaturatedFat 2.4, Cholesterol 18.7, Sodium 46.1, Carbohydrate 7.7, Fiber 0.3, Sugar 3.5, Protein 1.1

WALNUT-RAISIN COOKIES



Walnut-Raisin Cookies image

Categories     Cookies     Dessert     Bake     Raisin     Walnut     Bon Appétit

Yield Makes 60

Number Of Ingredients 9

2 cups raisins
Boiling water
2 cups all purpose flour
1 tablespoon baking powder
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1/2 teaspoon vanilla extract
3 large eggs
3 cups walnuts

Steps:

  • Place raisins in medium bowl. Pour enough boiling water over to cover; let stand 1 minute. Drain raisins well. Sift flour and baking powder into another medium bowl. Beat sugar and butter in large bowl until creamy. Beat in vanilla. Beat in 1 egg, then 1/3 of dry ingredients. Repeat with remaining eggs and dry ingredients in 2 batches. Stir in raisins (dough will be very soft). Chill dough 1 hour to firm slightly.
  • Preheat oven to 375°F. Line 3 heavy large baking sheets with foil. Butter foil. Coarsely grind walnuts in processor. Mound ground walnuts on work surface. Working in batches, drop dough by scant tablespoonfuls onto walnuts (dough will be sticky). Using hands, roll dough in ground walnuts, coating completely and forming balls. Transfer to prepared baking sheets, spacing 2 inches apart.
  • Bake until cookies spread and are golden brown, about 14 minutes. Transfer to racks; cool completely. (Can be made 2 days ahead. Store in airtight container.)

GOLDEN RAISIN COOKIES WITH WALNUTS



Golden Raisin Cookies with Walnuts image

Categories     Cookies     Dessert     Bake     Raisin     Walnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 8 dozen

Number Of Ingredients 10

1 1/3 cups golden raisins
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup plus 2 tablespoons (1 3/4 stick) unsalted butter, room temperature
3/4 cup sugar
3/4 cup (packed) golden brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups walnuts, chopped

Steps:

  • Preheat oven to 350°F. Lightly butter 2 heavy large baking sheets. Soak raisins in enough hot water to cover until soft, about 15 minutes. Drain; set aside.
  • Mix flour, baking soda and slat in large bowl. Using electric mixer, beat butter and both sugars in another large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add dry ingredients; mix just until blended.Stir in nuts and raisins.
  • Working in batches and using palms of hands, roll dough into 3/4-inch balls. Arrange on baking sheets, spacing evenly. Bake until cookies are golden brown, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. (Can be prepared 2 days ahead. Store cookies in airtight container at room temperature.)

RAISIN WALNUT COOKIES



Raisin Walnut Cookies image

This recipe is from my grandma Blair. My dad who is diabetic loves these cookies so I adjust the recipe to make them with granulated Splenda and shorten the baking time. He enjoys them so much. When using the Splenda, they are a bit more dry than when baking with sugar. This recipe is my grandmothers original and contains...

Provided by Cassie Clark

Categories     Cookies

Time 40m

Number Of Ingredients 14

1 c water
2 c raisins
1 c crisco shortening
2 c sugar
3 large eggs
1 tsp vanilla extract
1 c black walnuts (chopped)
4 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice, ground

Steps:

  • 1. Combing raisins and water and boil for 5 minutes. Remove from heat and set aside.
  • 2. Cream sugar, vanilla, and crisco. Add spices then and eggs. Mix well with electric mixer, and gradually add in remaining ingredients. Use the water from the raisins as needed.
  • 3. Mix in the chopped walnuts and raisins by hand as to not crush them. Drop by tablespoon on an ungreased cookie sheet. Bake for 10 minutes or until lightly brown and firm. Remove to cooling rack.
  • 4. If you choose to make them with granulated splenda, the baking time is shortened.

OATMEAL RAISIN WALNUT COOKIE SANDWICHES



Oatmeal Raisin Walnut Cookie Sandwiches image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h30m

Yield 16 sandwich cookies

Number Of Ingredients 20

3/4 cup golden raisins
1 1/2 tablespoons warm rum or water
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups old-fashioned rolled oats (not instant)
1/2 cup chopped walnuts
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup finely shredded and unsweetened coconut

Steps:

  • Preheat the oven to 350 degrees with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.
  • For the cookies: Toss the raisins in the warm rum or water and let soak at least 10 minutes then drain.
  • Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a medium bowl.
  • Beat the butter, brown sugar and granulated sugar together in a large bowl with an electric mixer until light and fluffy. Beat in the eggs and then the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats, walnuts and the drained raisins.
  • Scoop rounded tablespoons of the batter onto the prepared baking sheets, about 2-inches apart. Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 14 minutes. Cool on the pan for 5 minutes then transfer to a rack to cool completely.
  • For the filling: Add the cream cheese and butter to a large bowl. Use a hand mixer to cream them together. Gradually add the powdered sugar, while mixing, scraping down the bowl as necessary. Once incorporated, add the vanilla and beat to incorporate. Fold in the shredded coconut by hand.
  • To assemble cookie sandwiches: Scoop a tablespoon of filling onto the flat side of a cookie. Take another cookie and place it on top of the filling, flat side-down, to create a sandwich. Continue with the remaining cookies and filling. Wrap and refrigerate until ready to serve.

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