For the past four years, I have not made the same oatmeal raisin cookie recipe. Amazing how many variations there are out there. This time I went to one of New York City's favorite bakeries for this classic cookie, Magnolia Bakery. The recipe from the cookbook is actually for an oatmeal raisin almond cookie. The cookies came out with a cakey, crumbly texture and it was delicious.
oatmeal raisin walnut cookies
adapted from the Magnolia Bakery Cookbook
- 2 1/4 cup flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, 2 sticks, softened
- 1 1/4 cup firmly packed light brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/2 cup rolled oats
- 1 1/2 cup raisins
- 1/2 finely chopped toasted walnuts
- Pre-heat oven to 350F.
- Sift together the flour, baking soda and salt. Put aside.
- Cream together the butter and sugar.
- Add the eggs and vanilla extract and mix well.
- Add the flour mixture in batches, beating until well combined.
- Add in the oats, again beating well, and then add the raisins and walnuts.
- Chill the mixture for around 30 minutes.
- When chilled, drop by rounded teaspoon-full onto an un-greased cookie sheet, leaving enough room for the cookies to spread.
- Bake for 10-12 minutes or until golden. Allow to sit on the cookie sheet for a minute before moving onto a cooling rack.