Oatmeal raisin chocolate walnut cookies

Oatmeal Raisin Chocolate Walnut Cookies

These are my version of a kitchen sink cookie — they pretty much have everything I could hope for in one cookie.

Oatmeal raisin chocolate walnut cookies

Oatmeal Raisin Chocolate Walnut Cookies

Makes about 22 medium cookies


  • 1/2 c raisins
  • 200 g freshly-milled hard white wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 56 g butter, softened
  • 48 g shortening
  • 50 g granulated sugar
  • 100 g dark brown sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla
  • 4 tsp cream
  • 1 c chocolate chips
  • 3/4 c old fashioned rolled oats
  • 1/2 c chopped walnuts


  1. Boil about 2 cups of water (enough to cover the raisins) and then pour over the raisins to soak while the rest of the ingredients are prepared. Set aside.
  2. Combine the flour, baking soda, salt, and cinnamon in a medium bowl. Set aside.
  3. In a stand mixer, beat together the shortening, butter, and sugars until smooth and lighter in color.
  4. Add the egg and mix until incorporated, then incorporate the vanilla and cream.
  5. Slowly add the flour blend and mix until incorporated.
  6. Stir in the chocolate chips, oats, and walnuts.
  7. Drain the raisins and pat dry. Gently stir into the dough.
  8. Cover and chill the dough for a few hours.
  9. Preheat oven to 400° with one rack in the upper part of the oven and one rack in the lower part of the oven. Line a baking sheet with parchment paper.
  10. Form medium-sized balls of dough (I used 1 1/2 scoops of my medium cookie scoop) and place on the prepared baking sheet. At this point, shaped dough can be frozen for future baking.
  11. Bake on the upper rack for 3-4 min, then rotate and move to the lower rack for an additional 3-4 min. They will be lightly browned on the outside and soft in the centers.