Chewy Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies

7 Reviews
From: EatingWell Magazine, Holiday Issue 1995

Full of oats, nuts and raisins, these chewy oatmeal raisin cookies can be enjoyed any day of the week.

Ingredients 48 servings

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Original recipe yields 48 servings
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  • 3 cups rolled oats
  • ⅓ cup chopped walnuts, or pecans
  • 1 cup raisins
  • 1 cup water
  • 1½ cups sugar
  • ½ cup apple butter
  • 2 large eggs
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves


  • Active

  • Ready In

  1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper or coat with cooking spray.
  2. Spread rolled oats and nuts on an ungreased baking sheet and toast until lightly browned, 5 to 7 minutes; set aside.
  3. Combine raisins with water in a small saucepan. Bring to a simmer over low heat and cook until the raisins are plumped, about 10 minutes. Drain, discarding liquid, and set aside.
  4. Beat sugar, apple butter, eggs, oil and vanilla in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes. Sift flour, baking soda, baking powder, salt, cinnamon and cloves into another bowl. Stir the flour mixture into the apple butter mixture with a spoon. Stir in the reserved oats, nuts and raisins; mix well. 5. Drop the dough by rounded teaspoonfuls, about 2 inches apart, onto the prepared baking sheets. Bake, one sheet at a time, until lightly browned, 8 to 10 minutes. Transfer cookies to racks and let cool.

Nutrition information

  • Per serving: 96 calories; 2 g fat(0 g sat); 1 g fiber; 17 g carbohydrates; 2 g protein; 17 mcg folate; 8 mg cholesterol; 9 g sugars; 12 IU vitamin A; 0 mg vitamin C; 11 mg calcium; 1 mg iron; 47 mg sodium; 38 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, ½ fat

Reviews 7

October 13, 2012
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By: TucsonTeeter
Excellent fall season special I had a jar of pumpkin butter on hand that I wanted to use up, so I substituted it for the apple butter. I omitted the cloves and increased the cinnamon. I used a cookie scoop to portion the dough. Baked each sheet for 5 minutes; removed the sheet, used a small spoon to make an indentation and filled it with a scant 1/2 teaspoon of the pumpkin butter. I returned the sheet to the oven for the remaining 5 minutes. Recipe yielded 55 cookies. Pros: Adaptable, chewy, tasty, easy to make Cons: Need more cinnamon; less cloves
May 12, 2010
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By: ndjohnson73
I didnt add the cloves, doubled the cinnamon and added a little molasses. They are definitely soft and chewy (a big plus!). I also think they taste better the second day for whatever reason.
April 26, 2010
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By: EatingWell User
These are okay, I'd use a little less cloves next time, the real test will be when my husband tries them.
October 17, 2009
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By: EatingWell User
These cookies are great! My husband and children love them! Great texture and flavor! Would highly recommend!
October 03, 2009
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By: EatingWell User
These are great cookies. Not too sweet and good texture. I used a cookie scoop to form rounded cookies and it made about 30 cookies. I recommend these.
September 29, 2009
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By: emcooks
I made these to take hiking instead of energy bars. They are not too sweet and very satisfying. They do dry out after while in the freezer so you mght want to make half the batch if you don't need them a..
September 18, 2009
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By: EatingWell User
Extremely bland flavor and not very attractive.
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