0.8 cup natural granulated sugar (evaporated cane juice)
2 cups old fashioned oats
0.7 cup raisins dark
1 scant teaspoon salt
0.7 cup bob's mill steel cut oats red
8 ounces butter unsalted softened (2 sticks)
1 teaspoon vanilla extract
1 cup walnuts toasted coarsely chopped
Equipment
baking sheet
baking paper
oven
mixing bowl
plastic wrap
baking pan
stand mixer
Directions
Combine the flour, baking soda, salt and cinnamon and set aside.In a large mixing bowl, beat the butter until creamy.
Add all sugars and mix just until blended, then add the egg and vanilla and mix until incorporated.
Add the flour mixture by hand or using the lowest speed of a stand mixer. Stir in the oats, raisins and nuts.Using a generously heaping tablespoon, scoop up about 20 to 22 large balls of dough and arrange them on a cookie sheet or two plates side by side – no need to worry about spacing. Cover with plastic wrap and chill for a few hours or overnight. The texture improves if you chill the cookies longer.Preheat the oven to 350 degrees F. Line two baking pans with parchment paper. Meanwhile, let the dough come to room temperature for about 20 minutes.Arrange the dough balls about 3 ½ inches apart on baking sheets and press tops down slightly.
Bake one sheet at a time for 12 to 15 minutes or until edges are brown and centers appear set.
Let cool on the baking sheets for 5 minutes, then carefully transfer to wire racks to cool.
