Ingredients

The following ingredients have 4 Servings
  • 1 cup salted butter (room temperature)
  • 1 cup packed brown sugar (220 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract (6 grams)
  • 1 1/2 cups all-purpose flour (195 grams)
  • 1 teaspoon baking soda (5 grams)
  • 1 1/2 teaspoons ground cinnamon (5 grams)
  • 1/2 teaspoon salt (3 grams)
  • 3 cups rolled oats (312 grams)
  • 1 cup raisins (148 grams)
  • 1 cup chopped walnuts (119 grams)
  • coarse sugar for topping (optional)

Instruction

  • Optional first step: soaking the raisins. Pour hot water over the raisins and allow them to rest for about 15 minutes. Then drain the raisins when it is time to add them to the cookie dough. This keeps the raisins plump and soft in the cookies rather than drying them out. This step is completely optional.
  • Preheat oven to 350ºF. Prepare baking sheets by lining them with parchment paper or nonstick baking mats.
  • In a large bowl, using a hand mixer or stand mixer, cream together the butter, sugars, eggs, and vanilla until smooth.
  • Stir together the flour, baking soda, cinnamon, and salt in a separate medium bowl.
  • Add the dry ingredients to the butter mixture and mix until combined, scraping the sides of the bowl as needed.
  • Mix in the oats, raisins and walnuts.
  • Using a cookie scoop, drop onto prepared cookie sheets. Flatten slightly with the bottom of a glass if you'd like the cookies to be flatter.
  • Sprinkle the tops with coarse sugar if desired.
  • Bake 10 minutes. Don't overbake them.
  • Let them cool for 2-3 minutes on the cookie sheets before moving them to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 5 days. Freeze cookies for up to 8 weeks.