Ingredients:
1 cup (226 grams) unsalted butter, room temperature
1 cup (210 grams) light or dark brown sugar
1/3 cup (65 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups (195 grams) all purpose flour
1 teaspoonbaking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups (260 grams) old-fashioned rolled oats
1 cup (140 grams) dark raisins
1/2 cup walnuts ( chopped)
Preparation:
1 cup (210 grams) light or dark brown sugar
1/3 cup (65 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups (195 grams) all purpose flour
1 teaspoonbaking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups (260 grams) old-fashioned rolled oats
1 cup (140 grams) dark raisins
1/2 cup walnuts ( chopped)
Preparation:
- Preheat oven to 350F or 177C) with oven rack in the center of the oven.
- In the bowl beat the butter and sugars until creamy and smooth (about 2 - 3 minutes).
- Add the eggs, one at a time, beating after each addition.
- Beat in the vanilla extract.
- In a separate bowl, mix together the baking soda, flour, salt, and ground cinnamon. Add the flour mixture and the cream mixture and beat until mixed well.
- Stir in the rolled oats, raisins and walnuts.
Make small balls and Flatten the cookies slightly so they are about 1/2 inch (1.25 cm) thick.
Bake the cookies for about 14 -18 minutes turning the cookie sheets half way through the baking time.
The cookies are done when they turn golden brown around the edges but still a little soft in the centers.
The longer the cookies bake the more crispy they will be.
Remove cookies and let them cool for a few minutes on the baking sheet before transferring them to a wire rack to finish cooling.
These cookies can be kept several days at room temperature.
