6 oz lightly brown sugar — if you don't have a scale packed
0.3 teaspoon cinnamon
2 large eggs cold lightly beaten
0.5 cup granulated sugar
0.8 teaspoon kosher salt fine
1 cup old fashioned oats
1 cup baking raisins
8 oz butter unsalted european style very cold chopped (I used Central Market brand E.S.)
1 teaspoon vanilla extract
1 cup walnuts toasted coarsely chopped
Equipment
bowl
baking sheet
oven
blender
stand mixer
baking spatula
Directions
Preheat oven to 375 degrees F. If you are using convection, preheat to 350 F convection. If you plan on chilling the dough, skip this step.In the bowl of a stand mixer fitted with a paddle, beat the cold butter until creamy.
Add the sugar and continue to beat until it is mixed in. Gradually add the eggs and vanilla and continue beating with the paddle on medium until mixed, scraping sides of bowl once or twice. The coolness from the eggs may make little bits of butter firm up again so the creamy mixture may appear lumpy.Meanwhile, in a separate bowl, mix the cold flour, salt, baking soda, baking powder and cinnamon. With the mixer on medium-low (or by hand with a heavy duty rubber scraper), gradually add the flour mixture stirring just until mixed. Stir in the oatmeal, then stir in the raisins and nuts.Empty the batter onto a large flat surface and make sure all the ingredients are evenly incorporated. Instead of lumping it all together, keep it kind of loose. Divide into 10 or 12 raggedy pieces. The dough should be cold before you even put it in the refrigerator, but chilling the dough will help make the cookies taller.Arrange cookies (I recommend baking 1 or 2 first to nail down your time) on a heavy duty cookie sheet.
Bake on center rack for 18 minutes at 375 or 16 minutes at 350F convection.
Let cool for about 5 minutes on the cookie sheet, then remove and finish cooling on a rack. When cool, you can eat OR you can freeze the cookie and thaw them for a better texture.
