Ingredients:

  • 1 ½ cups (180 g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Salt
  • 1 cup (227 g) Unsalted Butter, softened
  • 1 cup (200 g) Light Brown Sugar, packed
  • ½ cup (100 g) Granulated Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 ½ cups (250 g) Old-Fashioned Rolled Oats
  • 1 cup (160 g) Raisins
  • 1 cup (120 g) Walnuts, coarsely chopped

Instructions:

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy (3-4 minutes).
  4. Add the eggs one at a time, mixing well after each addition until just combined. Scrape down the sides of the bowl. Mix in the vanilla extract.
  5. Reduce the mixer speed to low. Gradually add the prepared dry ingredients and mix only until the flour streaks disappear (do not overmix).
  6. Remove the bowl from the mixer. Use a rubber spatula to manually fold in the oats, raisins, and walnuts until evenly distributed.
  7. Cover the dough bowl tightly with plastic wrap and refrigerate for a minimum of 30 minutes (or up to 24 hours) to prevent spreading.
  8. Using a 3-tablespoon cookie scoop, drop uniform mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10–12 minutes, rotating the baking sheets halfway through. Cookies are done when the edges are set and lightly golden brown, but the centers still look slightly soft.
  10. Immediately after removing from the oven, lift the baking sheet about 6 inches and lightly drop it onto the countertop. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.