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#sharerecipe Oatmeal Raisin Walnut Cookie

This tasty crunchy recipe took our classic oatmeal raisin cookie to the next level, thanks for sharing!


Ventray is welcoming all bakers, home cooks, juicing enthusiasts to share their version of our recipes or submit their own favorite recipes.

We believe good food is meant to be shared, so we would love to share all the amazing tasty recipes everyone has tried and truly loved, with the rest of the world.

For this amazing Oatmeal Raisin Walnut Cookie recipe, it is truly crunchy with the added walnuts. The agave nectar tastes even more vibrant than the traditional white sugar. To top it all off, it is so healthy! Nuts and oatmeal are such a great source of fiber that aids with our digestive system.

If you are an oatmeal cookie lover like we are, you MUST try this recipe.

Thank you, SH, for sharing your favorite recipe!


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  1. 2 cups of all-purpose flour
  2. 1 tsp of baking soda
  3. 1 tsp of baking powder
  4. 1 tsp salt
  5. 1 cup of unsalted butter, softened
  6. 2/3 cup agave nectar
  7. 1 cup packed brown sugar
  8. 2 large eggs
  9. 2 tsp vanilla extract
  10. 2½ cups of oats (not instant)
  1. 1 cup raisins
  2. 1 cup chopped walnut


  1. Baking sheet
  2. Baking pan


  1. Sift flour, baking soda, baking powder, and salt together
  2. Add butter, agave nectar, brown sugar into Ventray Stand Mixer, use a flat beater, beat for 1-2 minutes at speed 2.
  3. While beating on low speed, add in eggs one at a time.
  4. Add in vanilla extract, continue mixing until ingredients are fully incorporated.
  5. Add in flour, beat at low medium speed for about 1-2 minutes, until no visible sign of flour.

Oven Directions

  1. Preheat oven to 350°F
  2. Drop scoops of cookie dough 2 inches apart onto sprayed baking sheet
  3. Bake for 11-13 minutes or until golden
  4. Rest on sheet for 1-2 minutes before transferring to cooling rack to cool off completely



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