ByTiffany McCauley
Jump to Recipe Print Recipe
This oatmeal raisin cookies recipe is a perfectly portioned treat when you really want one.
Oatmeal cookies are wonderful things. There is something just so homey and comforting about them. They soothe your tummy and remind you of warm kitchens of years gone by.
Unlike many of you, I did not grow up eating oatmeal cookies. They were never a staple of my childhood. Instead, I grew up with German confectionery my grandmother created and gourmet goodies my mother liked to bake. Not that I’m complaining…. I assure you… I’m not! But oatmeal cookies just never made it into my childhood collection of sweets.
However, I am quickly learning to appreciate these little bits of heaven. I can see why people serve them to kids and why for so many, they qualify as comfort food. It’s not a far leap from cookie to comfort with these little goodies.
While this recipe is not exactly like the traditional oatmeal cookie, I think the cashews really add a depth of flavor that is warm and wonderful.
HEALTHY COOKIE RECIPES:
- Chocolate Chip Cookies
- Honey Almond Cookies
OATMEAL RAISIN COOKIES RECIPE:
Oatmeal Raisin Cookies Recipe
Delicious oatmeal raisin cookies with a nutty twist! NOTE: If you cook the oats first to package directions, you will end up with a much softer cookie. If you use them raw and put them through the processor to chop them up a bit, you will end up with a denser, crispier cookie (pictured above).
No ratings yet
Print Pin Rate Add to Collection
Course: Cookies, Dessert
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Servings: 30 cookies
Calories: 89kcal
Equipment
Cookie Sheets
Ingredients
- 2 cups raw cashews (chopped fine)
- 1 cup traditional oats (see note below)
- ½ cup honey
- 1 tbsp. pure vanilla extract
- 1 tbsp. ground cinnamon
- ⅓ cup whole wheat pastry flour
- ½ cup raisins
US Customary - Metric
Instructions
Preheat oven to 350 degrees F.
Mix together all ingredients in a large mixing bowl.
Spoon onto a cookie sheet.
Bake for about 10-15 minutes, or until golden brown on top.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1cookie | Calories: 89kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 94mg | Fiber: 1g | Sugar: 5g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Similar Posts
Vegan Fettuccine Alfredo Recipe
Easy Banana Pudding Recipe
Tuscan Chicken Thighs Recipe (Air Fryer + Video)
Curried Lentils Recipe
Sweet Potato Smoothie Recipe
Coconut Banana Nice Cream
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Do you think its possible to substitute a gluten free flour? Not only am I on a clean eating journey, but now I need to be gluten free. Thanks!
Cd – I don’t see why not. But you’d have to experiment a bit with the amount. I know nothing about gluten free baking/cooking, so I can’t be much help. Sorry!
Reply
My mom used to make the best bread pudding with apples and raisins in it. Not exactly clean, but it filled the house with the most wonderful smell and my sister and I couldn’t wait for it to cool enough to scoop into our bowls. Top it with a little vanilla ice cream and that’s my little piece of heaven. 🙂
Reply
Christine – Oh wow! That does sound heavenly!
Reply
I’m going to try it today! Sounds wonderful. Thanks for all the awesome recipes. My freezer is stocked right now with bars and cookies from this blog 🙂 I need to go through and print your recipes for easier reference. Do you have a simple way to print the blog posts/recipes that keeps your info on there or do we just have to copy/paste? I want to keep the integrity of your work with the recipe should I ever share it with a friend.
Reply
Amy – Thank you. If you scroll down to the bottom of the recipe, you will see a green print button. It will allow you to print any portion or delete any portion of the recipe prior to printing.
Reply
Hi Tiffany,
These look amazing. I do like a softer cookie so to cook the oats, would they need to be chopped in the food processor first then cooked? As far as the cooking, just cook them as normal? Can’t wait to try them out!
Reply
Tracy – No chopping needed if you will cook them first. Just cook to package directions. Enjoy!
Reply
Hi there! Is it ok to substitute the cashews for almonds with this recipe?
Reply
Jlcrtis30 – Almonds will be a little more dry which means if you do (which you can), you may need to add a little milk OR be sure you cook the oats instead of using raw.
Reply
I cannot wait to try these!!! Just making clean eating corn bread!
Reply
Charlie – Fantastic!!! Hope you enjoy both!
Reply
What about walnuts?
Reply
Linda – Sure. They would work. But again, you may have to play with the liquid content a bit. Though walnuts are a little closer to the consistency of cashews. So they may work as is.
Reply
I made three batches – all turned out good.
1st batch – used 1 cup dry oatmeal and cooked according to package directions and put ALL of the wet oatmeal into mixture – cookies came out with a Lara Bar like type consistency – really good.
2nd batch – used 1 cup dry oatmeal – but then had to add water to the batter to make it stick together to cook. Just added about 1/4 cup or so slowly just until batter stuck together- cookies came out crunchier and good too.
3rd batch- cooked 1 cup dry oatmeal according to the package directions and just put 1 cup of the wet oatmeal into the mixture. Cookies came out less “LARA BAR” bar-like with a more cookie like consistency – good too!Reply
Valerie – Wow! Thank you for your feedback! This is wonderful! I’m so happy you enjoyed them and thanks for trying my recipe!
Reply
Cara – It makes a nice, soft cookie!
Reply
Cara – It makes a nice, soft cookie!
Reply
If you are going to cook the oatmeal ahead of time, do you just prepare it as it says on the back of the container?
Reply
Jessie – Yes, correct. Enjoy!
Reply
Bakerqueen – It really depends on the recipe. But I have to be honest, I really don’t know how to bake without it. I wish I could be more help!
Reply
Try spelt flour. It works for me. It’s also whole wheat but (somehow) my stomach seems to like it:) After using regular whole wheat I can’t move for hours:(
Reply
Pingback: Clean Eating Recipes | Clean Eating Almond Honey Cookies
Do you think these will still turn out good without the cashews? I know they’re a key ingredient in this recipe, but I’m not a fan of nuts. Also, I was hoping to use 2/3 cup raisins and 1.5 tsp full cinnamon. Yes or no? Also, do you mean vanilla extract? Sorry for all the questions 😛
Reply
Amatulla – You could try it, but I can’t guarantee they would turn out well without the nuts. As you say, they are a key component of the recipe. Yes, vanilla extract. Let me know how they turn out!
Reply
Can’t wait to try these but have a flour question. Is Whole Wheat Flour and Whole Wheat Pastry Flour the same thing? If it’s not, what happens to the cookies if I just use the Whole Wheat Flour? Thanks for this blog. I use your recipes all the time.
Reply
Clare – Here is an article I wrote this describes it in detail: https://www.thegraciouspantry.com/clean-eating-flour/
Reply
Fabulous recipe. Cashew, raisins and Cinnamon. Came here looking for a healthy cookie idea to give the kids for Halloween instead of the usual junk candy. I am thinking of pushing the cookie mixture through an icing dispenser or a cookie press into 1 inch bite sizes and then wrapping the cookies in 3 x 3 inch colorful foil wrap. Might have to blend/chop the oatmeal and raisins a little so it will squeeze through the cookie press. If I can get 75 small cookies with this recipe this will work fabulously well to give at school. Great job Tiffany.
Reply
CV – Thanks! Let me know how it turns out! 🙂
Reply
