Oatmeal Raisin Walnut Cookies
This recipe freezes well. If you don’t want to bake all the cookies at once, save them in a freezer safe bag and when ready to bake, place them on a cookie sheet and bake as directed. They come out just as fresh as the first batch.
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 1/2 teaspoon vanilla extract
3 cups old fashioned oats, DO NOT USE one-minute oats
1/2 cup raisins
1 cup walnuts, chopped roughly
Preheat oven to 350 degrees.
Line two-rimmed cookie sheets with parchment paper.
In a mixing bowl, add the flour, cinnamon, baking powder, baking soda and salt. Stir to combine. Set aside.
In the bowl of an electric mixer, cream together butter, brown sugar and granulated sugar. Then add one egg at a time until combined. Add vanilla and mix.
Add the flour mixture to the creamed mixture just until combined. Turn mixer on slow speed and add oats, raisins and walnuts. Mix just until combined.
Using a cookie scoop, scoop out dough and place on cookie sheet. Fit 12 cookies per tray. Bake in preheated oven for 12-15 minutes. Edges will be brown but center will look under-baked. Remove from oven - you don’t want to over bake.
Let cool on baking sheet for a few minutes until cookie is set. Transfer to an airtight container.
Raisins and walnuts are optional, but not sure why you wouldn’t want to add both.