Makes about 3 dozen
|1||teaspoon baking powder|
|1||teaspoon baking soda|
|2 1/2||cups old-fashioned rolled oats (not instant)|
|3/4||cup dark raisins|
|3/4||cup golden raisins|
|1||cup (2 sticks) unsalted butter, at room temperature|
|1||cup packed dark brown sugar|
|3/4||cup granulated sugar|
|2||teaspoons vanilla extract|
1. Set the oven at 350 degrees. In a baking dish, toast the nuts for 10 to 12 minutes, turning often, or until they are aromatic. Set aside to cool. Coarsely chop the nuts.
2. In a bowl, whisk the flour, baking powder, baking soda, and salt just to blend them; set aside.
3. In another bowl, mix the oats, raisins, and walnuts; set aside.
4. In an electric mixer, cream the butter with the brown and granulated sugars until light and fluffy. Beat in the eggs, one by one, followed by the vanilla.
5. With the mixer turned to the lowest speed, gradually add the flour mixture.
6. Remove the bowl from the mixer stand. Stir in the oatmeal mixture until just combined. Scrape down the sides of the bowl and cover with plastic. Chill dough at least 3 hours and for up to 24 hours if possible.
7. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.
8. Using a 1/4 cup measure, make mounds of the dough on the sheets, spacing them about 2 inches apart. Bake the cookies for 15 to 18 minutes or until they are golden at the edges but still slightly soft in the centers. Transfer to wire racks to cool.
Adapted from Scratch Baking Co.