Irish Oatmeal Cookies With Raisins And Walnuts Recipe

Indulge in the irresistible taste of our Irish Oatmeal Cookies! These moist and chewy delights are elevated with plump raisins soaked in Irish whiskey and crunchy walnuts. A hint of cinnamon adds warmth, creating the ultimate oatmeal cookie experience. Perfect for a cozy afternoon or festive gatherings, this recipe delivers the perfect balance of texture and flavor. Get ready for the best oatmeal cookies you'll ever make!

Prep Time 20 mins
Cook Time 42 mins
Calories 165.1 kcal
Protein 4g
Rating 5.0 (5 Reviews)
Irish Oatmeal Cookies With Raisins And Walnuts 28

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Irish Oatmeal Cookies With Raisins And Walnuts

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How to Make Irish Oatmeal Cookies With Raisins And Walnuts

  1. Preheat oven to 350°F (175°C).
  2. In a small saucepan, combine 1 cup raisins and 1/4 cup Irish whiskey (or water). Bring to a boil over medium-high heat, stirring constantly. Remove from heat, cover, and let steep for at least 15 minutes.
  3. In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and 3/4 cup packed brown sugar until light and fluffy. Beat in 2 large eggs and 1 teaspoon vanilla extract.
  4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in 3 cups rolled oats, the steeped raisins, and 1 cup chopped walnuts.
  7. Mix well to ensure all ingredients are evenly distributed.
  8. Drop by rounded tablespoons (approximately 2 inches apart) onto ungreased baking sheets.
  9. Place some granulated sugar in a small bowl.
  10. Dip the bottom of a small glass in water, then dip it into the sugar. Gently press the sugared bottom of the glass onto the top of each cookie to slightly flatten.
  11. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. Do not overbake.
  12. Let the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
  13. Do not leave cookies on the baking sheet for longer than a minute or two, or they will stick.
  14. Store in an airtight container or freezer bag. These cookies freeze well.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

45g

Fat

11g

Carbs

7g