Walnut Raisin Oatmeal Cookies

Love comes out of my oven. The more often I use the oven, the happier my home is. It’s a fact. So after taking a very short break after Christmas, I had to get back at it. I asked my husband what he had a hankerin’ for. He was so kind to give me inspiration with his response. He’s pretty happy with most things I bake, and he’s not particularly picky. So when he suggested oatmeal cookies, I admit, I was a bit underwhelmed. Truth is, I can whip up a batch of oatmeal cookies with my eyes closed and my brain half-on. But you know, when you have a taste for something, there is only that one thing that you want and that’s what satisfies. So okay, here is the recipe.

Now, what I need to tell you about these cookies is they aren’t an average, run of the mill cookie. His response when he took a bite was precious. He truly gushed over them. I have to attribute their superior taste to the dark brown sugar, and the essence of cinnamon. The sweet raisins, and the rich black walnuts do pair up nicely and give a delicious finish to the chewy cookie.

Ingredients

1/2 cup plus 3 Tablespoons unsalted, soft butter

1/2 cup dark brown sugar, packed

1/2 granulated sugar

1 Large egg

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup all purpose flour

1 -1/2 cups old-fashioned oats

1 cup golden raisins

1 cup chopped black walnuts

Directions

Preheat the oven to 350 degrees F.

In the bowl of a standing mixer, beat the butter with the sugars until fluffy. Add the egg and vanilla and beat well. Combine the cinnamon, salt, baking powder and baking soda with the flour and oats. Mix into the butter mixture, until thoroughly mixed. Stir in raisins and walnuts.

Using a 2 ounce ice cream scoop, portion the dough onto a baking sheet. Place the cookies 3 inches apart to allow for their spread as they bake. Bake for 15 minutes. Remove immediately from the baking sheet to a rack to cook completely. Store in an airtight container. Makes a baker’s dozen, and isn’t that the way it should be?