School Day Cookies combine oatmeal, raisins, and walnuts with a refreshing hint of orange zest and orange juice for a citrusy twist. The wholesome ingredients like oatmeal and raisins are satisfying and nutritious, perfect to pack in a school lunch. (And they are low in sugar compared to a typical cookie, so may be a less sweet option.) I also have classic oatmeal cookies you will love!
Ingredients & Substitutions
Butter: You will need 2 sticks of unsalted butter for these cookies. I prefer unsalted to have more control over the salt added to recipes. If using salted butter, you may want to lessen the salt. We also tested the cookies with shortening, which you could use instead of the butter. Use the same amount, one cup of shortening.
Orange Flavor: For the citrus flavor, you will need 2 tablespoons of orange zest and 1/4 cup freshly squeezed orange juice. This is about 1-2 medium oranges. Zest the orange before juicing.
Oatmeal: I prefer old-fashioned oats (also called rolled oats) for these cookies. They cook quickly and have a soft texture. They also add fiber to the cookies, making them more filling and nutritious. If using quick oats, the cookies will have a different texture.
Raisins: Raisins add a little sweetness, chewiness, and a touch of moisture to the cookies. You could also try the cookies with dried cranberries, dried apricots, or dried dates, just to name a few substitutions.
Walnuts: Chopped walnuts add a crunchy texture to the cookies. If you do not like walnuts, try pecans, almonds, hazelnuts, or cashews. Or, leave out the nuts; the cookies will still be satisfying and delicious!
Can I Add Chocolate Chips To School Day Cookies?
Yes, you can definitely add chocolate chips to the cookies! Semi-sweet chocolate chips are the classic choice. But, you could try milk chocolate or dark chocolate, too. Add 1/2 cup to a whole cup of chips and fold them in with the other mix-ins (raisins and walnuts).
Can I Make The Cookie Dough Ahead Of Time?
Yes! Freezing cookie dough ahead of time is a great way to have fresh cookies whenever you want them. Here’s how to do it:
- Place the balls of dough onto a baking sheet lined with parchment paper. Try to keep the dough balls as close to the same size as possible.
- Next, place the baking sheet in the freezer for 1-2 hours, or until the dough balls are completely frozen.
- Once frozen, transfer the dough to freezer-safe zipper bags. Label and date the packaging; they will last up to 3 months. I also like to include baking temperature and time.
- When ready, bake as many of the cookies as you need from frozen. You may need to increase the baking time by 1-2 minutes.
How To Store School Day Cookies
To keep baked cookies fresh, store the completely cooled cookies in an airtight container at room temperature. They should stay good for about a week. If you’d like to store them longer, you can freeze the cookies for up to 3 months. For additional advice, check out my Guide to Freezing, Baking, and Storing Cookies.
School Day Cookies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (62 g) orange juice, freshly squeezed
- 2 tablespoons orange zest
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 cups (180 g) old-fashioned oatmeal
- ½ teaspoon kosher salt
- ½ cup (72.5 g) raisins
- ½ cup (58.5 g) chopped walnuts
Instructions
- Preheat oven to 375°F. Line 3 large baking sheets with parchment paper. Set aside
- To the bowl of a stand mixer fitted with the paddle attachment, add butter and granulated sugar. Cream together on medium speed until smooth and fluffy.
- Add eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add orange juice, orange zest, and vanilla.
- Turn the mixer off. Add the flour, oatmeal, and salt. Mix on low until combined.
- Fold in the raisins and chopped walnuts until evenly distributed throughout the dough.
- Using a 2 tablespoon cookie scoop, drop dough onto the prepared baking sheets, spacing cookies about 2 inches apart. Using your hand, gently press down on each cookie, flattening it slightly.
- Bake for 12-14 minutes, or until lightly golden brown around the edges.
- Let cookies cool on the baking sheet for a few minutes before moving to a wire rack to finish cooling.
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What the Test Kitchen had to say about this recipe:
Autumn
If you like oatmeal raisin cookies, you'll like this upgrade!
Elizabeth
I liked these cookies! I wasn't sure about the orange flavor added, but I enjoyed the hint of orange with the heartiness of the oatmeal, raisins, and nuts in there. Yum!
Bella
There's a nutty flavor alongside a citrusy flavor! I am honestly not a fan of walnuts or raisins on cookies but it works great, especially with the oatmeal!
Annabelle
These cookies are simple and super easy! They have the classic oatmeal raisin feeling, but with the added complexity of the orange and walnut flavors!
Selena
I absolutely love these. I love the bright citrus flavor and the crunch from the walnuts. The oatmeal makes me think these are healthy!
Many years ago my family went to my great Aunts house for supper. Surprisingly she fixed fried fried sweet potatoes. They were way beyond delicious and I have tried to duplicate them every since. Since I was only about 5 or 6 at the time I didn’t know to ask how I make them myself. My mother had no interest so I gave up. Now I’ve come up with the need to make something different for Thanksgiving and no recipe to make these potatoes. First my Aunt peeled and sliced the potatoes and then placed them in a 6 quart (?) pan. Cover the potatoes with salted water, bring potatoes to a boil. Cook until potatoes are almost fork tender. Drain in Colander until fairly dry. In skillet melt about one stick of butter over medium heat. Place dry sweet potatoes in melted butter. This is where I get lost. I remember the sweet potatoes being somewhat crispy and buttery. No particular spices or seasonings.