Crunchy, Chewy Oatmeal Cookies
Prep time
Cook time
Total time
We changed the original recipe by omitting most of the spices. We like the crunch of walnuts over pecans. We also added cut up dates - not the pre-cut, sugared variety - the whole, gooey, moist kind. We also replaced the quick cooking oats with heartier old-fashioned oats. The combined changes make for the best crunchy chewy oatmeal cookie.
Serves: 3½ dozen
  • 1½ cups all purpose flour (6¾ ounces)
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup unsalted butter (8 ounces)
  • 1 cup white sugar (3½ ounces)
  • 1 cup firmly packed brown sugar, dark or light - whichever you prefer (8 ounces)
  • 2 large eggs
  • 1 Tablespoon homemade vanilla extract (see our recipe for vanilla extract)
  • 3 cups oatmeal the whole, old fashioned kind - not quick cooking (9 ounces)
  • 1 cup walnuts, coarsely chopped
  • ½ cup golden raisins
  • ½ cup chopped dates (we use whole dates and cut them ourselves)
  1. Preheat oven to 350 degrees
  2. Combine first four ingredients in a bowl and set aside
  3. In mixer fitted with paddle, beat butter and sugars until light and fluffy.
  4. Add eggs and vanilla and beat until combined.
  5. Add flour mixture and beat until combined.
  6. Add oatmeal and mix until combined.
  7. Add walnuts, raisins and dates.
  8. Scoop and bake until edges are lightly browned (about 15 minutes)
Recipe by Spatula Queens at