Oatmeal Raisin Breakfast Cookies with Walnuts

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft, chewy breakfast cookies packed with wholesome oats, sweet raisins, and crunchy walnuts for a nutritious grab-and-go morning treat. This American-inspired breakfast recipe, ready in about 29 minutes, layers rolled oats, whole wheat flour, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 18, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 14 min Serves 18 American cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and line two baking sheets with parchment paper.
  2. Step 2: In a medium bowl, whisk together 2 cups rolled oats, 3/4 cup whole wheat flour, 1 tsp baking soda, 1 tsp ground cinnamon, and 1/4 tsp salt until combined.
  3. Step 3: In a large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup packed brown sugar and 1/4 cup granulated sugar until creamy. Add 1 large egg and 1 tsp vanilla extract and mix until smooth.
  4. Step 4: Gradually stir the dry oat mixture into the butter mixture until just combined, then fold in 3/4 cup raisins and 1/2 cup chopped walnuts.
  5. Step 5: Drop rounded tablespoons of dough onto the prepared baking sheets about 2 inches apart. Bake for 12-14 minutes until edges are golden and centers are set but still soft.
  6. Step 6: Let cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

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