- 1 cup plus 2 tablespoons all-purpose flour
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinammon
- 1/4 teaspoon FRESHLY ground nutmeg (wonderful - try grating it fresh)
- 16 tablespoons unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup (packed) brown sugar, lump free
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- 1 cup raisins
Combine the flour, oats, baking soda, cinammon, and nutmeg in a bowl and mix together thoroughly with a whisk or a fork. Set aside.
Cut the butter into chunks and melt it in a large saucepan over medium heat. Remove the pan from the heat and stir in the granulated sugar, brown sugar, vanilla, and salt. Whisk in the eggs. Stir in the flour mixture just until all of the dry ingredients are moistened. Let the mixture and the pan cool. Stir in the walnuts and the raisins. Cover and refrigerate for at least 2 hours, preferably overnight.
Remove the dough from the refrigerator to soften. Preheat the oven to 325 F. Position the racks in the upper and lower thirds of the oven.
Scoop about 2 level tablespoons of dough and place them 3 inches apart on the cookie sheet. If you want smaller cookies, use 1 tablespoon of dough. Bake for about 15 to 17 minutes for large cookies, 13-15 for smaller ones, or until the cookies are a deep golden brown. Rotate baking sheets from top to bottom and front to back about halfway through the baking time to ensure even baking.
Remove from the oven and let cookies firm up on the pan for 1 to 2 minutes. Use a metal pancake turner to transfer them to rack to cool completely before storing or stacking. May be stored in a tightly sealed container for several days.
Makes about 40 large cookies, and about 80 small cookies.