First, prepare and measure out all of the oatmeal raisin cookie ingredients with the measuring cup and spoons.
Next, pour the flour, cinnamon, baking soda, and salt into a large mixing bowl.
Combine the dry ingredients completely with a blending whisk.
Then, prepare a KitchenAid mixer with a blending attachment and a stand mixer bowl.
Add the softened butter to the mixer bowl.
Beat the butter by itself until peaks form.
Then, pour in the maple syrup.
Mix the ingredients together until well combined.
Next, add in the eggs and vanilla extract.
Mix again until the ingredients are incorporated with each other.
Add the flour mixture into the mixer bowl of wet ingredients.
Beat and blend the ingredients until the cookie dough is smooth and the ingredients are completely mixed together.
Next, switch to the hook attachment and add in the raisins, walnuts, and oats.
Mix the cookie dough one more time to make sure everything is completely combined.
Then, line a baking sheet or two with a sheet of parchment paper and grab a dough scoop. Use the scoop to spoon even cookie dough balls, spread out, over the lined cookie sheets.
Chill the cookie dough balls in the fridge for 30 minutes and preheat the oven to 350°F.
Bake the oatmeal raisin cookies for 10-12 minutes.
Then, let the cookies cool on the pan for another 10 minutes.
Finally, serve and enjoy!
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Notes
How to Store Oatmeal Raisin Walnut Cookies and Cookie DoughTo store oatmeal raisin cookies: transfer the cooled cookies to an airtight container and store them in the fridge for up to 5 days. To freeze the cookies, wrap them in saran wrap and then in aluminum foil. Store the cookies in the freezer for up to 3 months. Always label the date on the outside of the wrap to keep up with freshness.Freezing Oatmeal Cookie Dough:If you want to freeze the oatmeal cookie dough before baking, put each scoop of dough onto a cookie tray and freeze them. Once frozen, transfer the cookie dough balls to an airtight bag, label them, and put them back into the freezer. These oatmeal cookie dough scoops can stay frozen for up to 3 months. Defrost the frozen dough at room temperature before baking.