Prep 1 hr
Cook 20 mins
Some oatmeal cookies have raisins, some have nuts, but I had never enjoyed any that had both, or that enjoyed a complex-enough blend of spices to really stand out. I combined a few recipes to produce this one. Grind the spices fresh, whenever possible.
- 1 1⁄2 cups unsalted butter
- 1 cup light brown sugar
- 1 1⁄8 cups granulated sugar
- 1 large egg
- 1 1⁄2 teaspoons vanilla extract
- 3 cups rolled oats
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon ground allspice
- 1 1⁄2 cups walnuts, chopped
- 1 1⁄2 cups all-purpose flour
- 3⁄4 teaspoon kosher salt
- 2 1⁄2 teaspoons baking soda
- 1 1⁄2 cups raisins
- 1⁄4 cup milk
- Preheat the oven to 350 degrees F.
- In a mixer, cream the butter until fluffy (fluffy is subjective; mine never became what I’d call ‘fluffy’).
- Add the sugars, and cream together until light and fluffy (again, subjective).
- Add the egg and vanilla and mix well.
- In a bowl, stir together the oats, flour, salt, spices, and baking soda.
- Mixing, slowly add the oat mixture to the butter mixture and mix just until combined.
- Add raisins and mix just until combined.
- Add walnuts and mix until combined.
- If the mixture is too dry to let the raisins and walnuts distribute evenly, add the 1/4 milk (or so) to loosen the mixture up enough to allow proper mixing.
- Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies.
- Bake until browned and crispy around the edges, about 14 to 16 minutes.
- (Check them often. They will be pale for quite awhile; pull them out when they just start to turn brown, because waiting too long will burn them on the bottom.)
- Let the cookies rest on the cookie sheets long enough to become stable enough to move, then transfer them to cool on wire racks and store in an airtight container.