Oatmeal cookies are one of the staple cookies in my house. Whether purchased, made from a prepackaged dough, or made from scratch, they tend to be a hit year-round. The only problem: I hate raisins. I always did, even as a child. For some reason, they’re rather popular in oatmeal cookies though. Now, it’s easy enough to substitute chocolate chips or some other yummy morsels for the raisins, but just seeing them in a recipe makes me unhappy.
Luckily, this recipe not only starts without raisins—it also starts with chocolate chips and walnuts! When I saw this recipe, I thought it sounded like a great oatmeal cookie recipe to try.
The recipe itself is a pretty easy cookie recipe. The instructions don’t even call for using a hand-mixer, requiring only stirring and whisking to bring the ingredients together. This, of course, saves on some cleanup, as hand-mixers never seem to be easy to clean thoroughly. Additionally, these cookies require very little time to put together, so they’re an easy weekday treat.
Once again, this recipe uses cake mix as the basis for the cookies. Like with the buckeye cookies, this is an unexpected but delicious choice that yields a moist, gooey cookie right out of the oven. The cookie will harden to a more transferable texture after cooling, but I usually snap them right up out of the oven while they’re still gooey and warm. Using the cake mix also helps to simplify prep work for the recipe by reducing the number of ingredients that must be measured, which means less time until your cookies are done! Overall, these cookies taste wonderful and are super easy to make for any occasion.
Yield: 36 cookies
Prep Time: 15 minutes
Cook Time: 12 Minutes
1 (18.5-ounce) box yellow cake mix
2 cups quick-cooking oats
1 cup sugar
1 cup vegetable oil
2 large eggs
1 cup chopped walnuts
½ cup semisweet chocolate chips
1½ teaspoons vanilla extract
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, combine the cake mix, oats, and sugar. In another small bowl, whisk together the vegetable oil and eggs.
3. Add the oil mixture to the cake mix mixture. Stir in the walnuts, chocolate chips, and vanilla.
4. Using a cookie scoop, shape the dough into 1-inch balls and place on the prepared baking sheets 2 inches apart. Bake for 12 minutes, until lightly browned.
5. Cool for 2 to 3 minutes, then transfer to a wire rack to cool for about 10 minutes. Serve.
Add raisins, dried cranberries, or dried cherries to the batter. You can also use white chocolate, butterscotch, or toffee chips instead of or in addition to the chocolate chips, or different nuts, such as pecans or cashews.
Easy Oatmeal Cookies