Raisin and Nuts Cookies

Yield: approximately 48 cookies 

 

 

Ingredients:

 

1 cup flour

 

1 cup oatmeal flour

 

1 teaspoon baking soda

 

1 teaspoon baking powder

 

1/2 teaspoon salt

 

2 teaspoons ground cinnamon

 

½ teaspoon ginger

 

1 cup unsalted butter, softened

 

1 cup Turbinado sugar

 

1 cup dark brown sugar, firmly packed

 

2 large eggs

 

2 egg yolks

 

3 cups rolled oats

 

1 cup cold water

 

2 cups dark or golden raisins

 

1 cup chopped walnuts or pecans

 

 

Process:

 

Preheat oven to 350°.F Place an oven rack in the middle of the oven.

 

Cover a baking sheet with parchment paper.

 

Warm the cold water in a saucepan to a simmer. Add raisins and remove from heat to a hot pad or trivet. Allow to rest for 20 minutes.

 

Whisk flours, baking soda, baking powder, salt, cinnamon and ginger together and reserve .

 

Cream softened butter with a fork until light in color and fluffy in a large mixing bowl.

 

Add sugars and cream butter and sugar together until sugars dissolve.

 

Whisk eggs until creamy in color.

 

Add eggs to butter and combine with a fork until well incorporated.

 

Stir the flour mixture into the creamed mixture just until the flours are fully incorporated. Do not overmix the dough or it will become tough.

 

Drain raisins. Discard liquid and reserve raisins.

 

Add rolled oats, reconstituted raisins and walnuts to the dough. Stir to incorporate.

 

Allow dough to rest for 15 minutes.

 

Drop 2 Tablespoons of dough, 2-inoches apart from each other, onto the parchment covered baking sheet.

 

Bake 13-17 minutes or until golden.

 

Remove from oven;

 

Allow cookies to remain on the baking sheet for 2 minutes to cool and become somewhat firm so they can be removed without breaking.

 

Place on a wire rack to cool completely before storing in an air tight container. 

 

Store overnight before indulging.