Chewy Oatmeal Raisin Walnut Cookies and my 100th Post!

Well, its official…. this is now my 100th post since I began blogging in March!!  I hope you have enjoyed browsing through my recipes and hopefully trying some of them!  I really appreciate my readers and look forward to posting more recipes for you to see.  Please feel free to leave comments or suggestions for me.  I would love to respond to them 🙂


All I can say is that the flavor in these Oatmeal Cookies are AMAZING! I can really taste the cinnamon and sweetness of the honey, which makes for an extremely moist and chewy cookie.  The texture of these are not your typical cookie; they are more cake-like.  Other than that, these tasted amazing and I loved them!   We left out the nuts and raisins because the men in our family don’t like dried fruit, and they prefer no nuts.  I personally think the cookies would taste even better if we would have added the walnuts and raisins.  The recipe comes from Frank and Jerome Audureau’s cookbook, “Once Upon a Tart…”, which is a bakery in New York City that I would love to visit!  Enjoy!!

Chewy Oatmeal-Raisin-Walnut Cookies
1 cup (2 sticks butter)
1 3/4 cups lightly packed light-brown sugar
2 eggs
1/3 cup honey
4 cups rolled oats (not quick-cooking or instant)
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups walnuts, coarsely chopped (we omitted)
1 1/2 cups dark raisins (we omitted)

1.  Preheat oven to 400 degrees.  Cover cookie sheet with parchment paper.
2.  Cream butter and sugar until light and fluffy.
3.  At low speed, beat in eggs, one at a time.  Then add honey.
4.  Whisk together oats, cinnamon, and salt.  Gradually add the dry ingredients to the wet ingredients, using a paddle attachment of your mixer on low speed.
5.  Stir in walnuts and raisins (if using).

6.  For BIG cookies:  use a 1/3 cup measuring cup or your hand to scoop out the dough for each cookie.  Place the balls on the baking sheet, leaving 3 inches between them, then flatten them all with the heel of your hand until they are 1/3 inch thick and about 4 inches in diameter.  Bake for 16 to 18 minutes.
7.  For SMALLER cookies:  use a teaspoon to scoop up the dough, and your finger to scrape it onto the baking sheet.  Drop the cookies with 1 1/2 inches between them, no flattening necessary.  Bake for 10-12 minutes until the edges of the cookies are brown and the centers no longer look like raw dough.  You don’t want to overcook these, or they’ll be hard and crispy when they cool, rather than moist and chewy.

8.  Remove the baking sheet from the oven, and place it on a rack to let the cookies cool slightly.  Lift the baking sheet off the rack, and use a metal spatula to transfer the cookies to the rack to cool completely.  If you’re using parchment paper, there’s no need to let the cookies cool on a rack.  Slide the paper with the hot cookies off the baking sheet and onto a flat surface to cool.

Yield:  20 big cookies, or 5 dozen smaller cookies

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