|(Food Styling/Sheryl Julian and Jill Gibson; Wendy Maeda/Globe Staff)|
Makes about 36
|1||cup chopped walnuts|
|1 3/4||cups flour|
|1/2||teaspoon baking soda|
|1/2||teaspoon baking powder|
|1||cup (2 sticks) butter, at room temperature|
|1||cup granulated sugar|
|1||cup brown sugar|
|1||teaspoon vanilla extract|
|2 1/2||cups old-fashioned oats|
|1 1/2||cups dark raisins|
1. Set the oven at 375 degrees. Line 2 baking sheets with parchment paper.
2. Spread the nuts in a baking dish. Toast them for 8 to 10 minutes or until lightly browned; set aside to cool.
3. In a bowl, whisk the flour, baking soda, baking powder, and salt to blend them.
4. In an electric mixer, cream the butter with the granulated and brown sugar until fluffy. Beat in the eggs, one at a time, followed by the vanilla.
5. Blend in the flour mixture just until incorporated.
6. Remove the bowl from the mixer stand. With a wooden spoon, mix in the oats, raisins, and walnuts.
7. Drop the batter on the baking sheets in 2-tablespoon mounds, leaving 2 inches between them.
8. Bake for 12 minutes or until the edges are lightly brown but the tops are still fairly light. Cool for 2 minutes on the sheets. Transfer to wire racks to cool completely. Store in an airtight container.