Oatmeal Cookies

By: Amy Hatwig

  • Course: Dessert


  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • pinch ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup dark brown sugar, packed
  • 1/4 cup agave nectar or maple syrup
  • 2 large eggs, whole
  • 1 tablespoon vanilla extract
  • 3 cups rolled oats, not quick-cook oats
  • 1 cup raisins
  • 1 cup dried cherries
  • 1 cup toasted walnuts, chopped


  1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper or grease baking sheets if not using parchment.
  2. On a separate baking sheet, place walnuts and bake in oven for 10-15 minutes until toasted and fragrant.
  3. Sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  4. In an electric mixer fitted with the paddle attachment, add the butter, granulated sugar and brown sugar. Cream on medium speed until fluffy, about 2 minutes.
  5. Add agave or maple syrup. Mix to combine.
  6. Add the eggs and vanilla and beat to incorporate, scraping down bowl and beating again to insure all ingredients are incorporated and not lumpy.
  7. Add sifted ingredients and mix on low speed until incorporated.
  8. Add oats, raisins, dried cranberries, and toasted chopped walnuts and mix on low speed until evenly distributed throughout the dough.
  9. Scoop 2 tablespoons (1 ounce) balls of cookie dough. Place on parchment lined cookie sheets, leaving 2-inches between them.
  10. Bake at 325 degrees for 12-15 minutes and outside is a light golden brown color. Cool completely on baking sheet before removing and serving.