Oatmeal, raisin and walnut cookies

This recipe is slightly different than the original raisin and oatmeal cookies because of the walnuts in them. I do like them better with the walnuts because of the crunch it gives to the cookie but most importantly because of the addition of the healthier fats like the omega 3’s they contribute to.

This fat is anti inflammatory and it also lowers your cholesterol, a very good thing, so try the cookies with the walnuts, they are really good!!

These oatmeal and raisin cookies are soft and chewy, which I love. If you have time I suggest you marinate the raisins in brandy for 30 minutes to 1 hour and drain the brandy before adding to the cookie batter. You will see how much better the cookies taste :-)

I hope you get to try these raisin and oatmeal cookies, they are really good, otherwise I wouldn’t be posting the recipe :-)


Like drop cookies, these are pretty much straight forward. If you like you can omit the walnuts but I just like the cookie better this way, plus it adds some healthy fats like the omega 3’s that should be essential in every one’s diet!!


Oatmeal, raisin and walnut cookies

Yield: 20-22 cookies


3/4 cup unrefined sugar
1 egg
4 tablespoons butter, at room temperature
1/4 cup olive oil
1 teaspoon real vanilla extract
3/4 cup whole wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon cinnamon, more if you like
1/2 cup raisins
1/2 cup walnuts,  chopped
1 1/2 cup oats



Preheat oven to 350°F. Line two cookie sheets with parchment paper.
In a large bowl combine sugar, butter, olive oil, egg and vanilla. Blend well.

Add flour, baking soda, and cinnamon. Mix well.

Add nuts, oatmeal and raisins. Drop dough by rounded teaspoonfuls 2 inches apart, flatten slightly with the back of the spoon, and bake between 8-10 minutes.


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  1. Love that you’ve added coconut in it for the extra crunch. These make for some good breakfast too. Hope you had a great vacation and looking forward to more great recipes.

  2. Awesome recipe! I’ll be trying it out this weekend, but your recipe says to use egg, but it’s not in the ingredients list! Can you specify how many eggs you use so I can determine how much egg-substitute to use?


  3. I adore oatmeal cookies…and these look so inviting with all the healthy elements!

  4. Hi Miryam,

    I have tried a few of your recipes and they are fantastic. I’m thinking of trying this too but might not be able to get shredded coconut. What can I substitute this with?

    And can I just use all olive oil?


  5. These cookies look super! I love that they are not as bad for you as other cookies but still taste great!

  6. I love the coconut here –yum!

  7. Oh wow..these look so good! I wonder if I can use my coconut sugar I just bought in these…

  8. Yum! These look fantastic! I’ve turned into such a cookie fan lately and oatmeal is always my fave!!!

  9. I love that you used whole wheat flour for these fabulous cookies, Miryam! They look so scrumptious. A good, soft oatmeal cookie is one of my favorite and you made it even better with the chocolate! Great recipe.

  10. Yum! Love oatmeal cookies plus chocolate. These look healthy and thats nice to eat a healthy cookie.
    Age is just a number Miryam, with our healthy eating hopefully we can knock off ten years each. Haha.

  11. These look great. I love oatmeal cookies.

  12. I remember time felt like it was crawling when I was in school, but the older I get, time seems to go faster and faster….how is that possible?? Lol! These cookies sound lovely! I especially love the coconut in them!

  13. Hi Miryam! It’s my first time making oatmeal cookies and I only have regular rolled oats instead of quick ones. Do you think they would turn out the same? Would I have to bake a little longer?

    Also, just wanted to say keep up the good work! Every time I make something from your blog, it turns out to be a huge hit! :)

    • I think they should be fine. Since there isn’t a large amount of oats I anticipate that the cookie will turn out OK. Thanks so much for visiting my blog. I am glad you like the recipes :-)

  14. Can I use all purpose flour instead of pastry flour.because I don’t have 

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