Nonna's Old-fashioned Oatmeal Raisin Cookie Recipe With a Secret Ingredient by Ann Marie Patitucci

Cookies Desserts
2 months ago

Nonna's Old-fashioned Oatmeal Raisin Cookie Recipe With a Secret Ingredient

My mom, whom the grandkids call Mimi, is the traditional Italian grandmother in many ways, including the way she demonstrates her love for her family through cooking and baking for them. She’ll tell you that she’s a better cook than baker, but her desserts are fantastic, too. (Check out her Italian butter balls recipe.)

This oatmeal raisin cookie recipe is my favorite, by far. These cookies are so good that I have trouble truly appreciating anyone else’s oatmeal cookies (sorry!) because I love my mom’s so much. I’m happy to pass on the easy recipe to you so you can enjoy it, too. Check out the secret ingredient: coconut!

To make these moist, old-fashioned oatmeal raisin cooks you will need light brown sugar, granulated sugar, butter, an egg, vanilla extract, milk, all-purpose flour, baking soda, baking powder, salt, rolled oats, raisins, flaked coconut and chopped walnuts.

Serve these sweet oatmeal cookies for dessert or as a sweet snack during the day. Thanks, Nonna.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 to 12 minutes
Total Time: 20 to 22 minutes

Servings: 24


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Recipe Notes

  • Store the cookies in an airtight container to keep them fresh.
  • You could use pecans or almonds in place of the walnuts.
  • For extra flavor, toast the nuts before adding them to the batter. 

Here's how to make it: 

  1. Beat brown sugar, granulated sugar, butter, egg, vanilla and milk in a large bowl until smooth.
  2. Sift together flour, baking soda, baking powder and salt in a different bowl. Add to egg mixture. Beat until well combined and smooth.
  3. Add oats. Mix well.
  4. Add coconut, raisins and walnuts. Mix well.
  5. Drop from a teaspoon onto a greased cookie sheet, 2 inches apart.
  6. Bake in a preheated 350-degree F oven for 10 to 12 minutes or until light brown.

Nutrition Facts Per Serving

Calories: 110

Total Fat: 5.4g

Saturated Fat: 2.3g

Cholesterol: 20mg

Sodium: 102mg

Total Carbohydrate: 12.1g

Dietary Fiber: 1.1g

Total Sugars: 6.4g

Protein: 2.3g

Vitamin D: 3mcg

Calcium: 105mg

Iron: 1mg

Potassium: 286mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
So guessing the secret ingredient is coconut? :-) Ann Marie Gardinier Halstead
Elisa Schmitz
I love oatmeal cookies, Ann Marie Gardinier Halstead , and Mimi's recipe looks fabulous. Can't wait to taste the secret ingredient (who would have thought?) at work in this recipe! #yum
Oatmeal raisin cookies have that simple goodness we just adore...
Amy Taylor
Thank you for this recipe!!! It's hard to find a good recipe that doesn't include cinnamon. I can't wait to make these!!!
Ann Marie Patitucci
So happy this recipe will work for you, Amy!
Quick question can you use a non dairy milk and butter and gluten free flower? I have celiac disease and a intolerance to dairy thank you! I hope I can 🤞
Ann Marie Patitucci
I've never personally done it, but I think it's worth a try. From what I've read, I think oat milk or soy milk would be the best non-dairy options. What do you think, Donna John and Elisa A. Schmitz 30Seconds ?
Elisa Schmitz
I'm always substituting gluten-free flour, and I always use almond milk instead of regular milk, and both seem to work just fine. I don't use non-dairy butter, but I would try it, Kbailey ! Donna John Ann Marie Gardinier Halstead
Elisa A. Schmitz 30Seconds thank you I will definitely try doing so.
I made these and they just melted while baking. What did I do wrong? Should I have refrigerated the batter before baking? They tasted good, though.
Ann Marie Patitucci
My mom's the expert here and she says try using parchment paper and sprinkle a little flour on the paper. (Sorry I didn't see this sooner!)

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