Description
This oatmeal cookie recipe may have more raisins and toasted walnuts than oatmeal, but I think that’s a good thing!
Ingredients
2 1/2 c all-purpose flour
1/2 c quick oats
3/4 t baking soda (1/2 t at high altitude)
1/2 t salt
1 1/2 c firmly packed brown sugar
2 sticks unsalted butter cut into 16 tablespoons at room temperature (8 ounces )
2 large eggs at room temperature
1 T vanilla extract
1 1/2 c raisins
3/4 c rough chopped toasted walnuts
Instructions
In a large bowl whisk together the flour, oats, baking soda and salt.
In the bowl of a stand mixer add the sugar and butter a few pieces at a time beating until all butter is creamed in and mixture is light and fluffy-about 2 minutes.
in a measuring cup whisk together the eggs and vanilla. Add to butter mixture and beat until smooth on low speed. Scrape down bowl and add the dry ingredients and beat until just combined and a bit of flour still shows. Stir in the raisins and toasted walnuts until evenly distributed and chill the dough for an hour or until firm.
Preheat oven to 300 degrees.
Drop rounded teaspoons of dough onto an ungreased or parchment lined baking sheet about 2″ apart. I usually get 18 cookies to a sheet.
Bake for 20-22 minutes or until the cookie is slightly golden and slighty soft in center. Remove cookies from sheet and cool on rack. Store in layers separated by wax paper in an airtight container or in the freezer.
Notes
Make sure walnuts have cooled when mixed in.
