Ingredients:
- 1 1/2 cups California walnuts, divided
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 12 tablespoons butter, softened
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg, at room temperature
- 1 1/2 cups rolled oats (not quick or instant)
- 3/4 cup raisins
Preparation:
- Roughly chop 1 cup walnuts in a food processor. Add remaining walnuts and pulse 2 to 3 times to coarsely chop.
- Mix together flour, baking soda, cinnamon and salt in a medium bowl.
- Cream together butter, brown sugar and granulated sugar until light and fluffy, in a stand mixer fitted with paddle attachment (or a hand mixer), scraping down sides of the bowl once or twice. Add vanilla and egg; beat on low until just combined.
- Add dry ingredients and beat on low until just combined. Stir in oats, then stir in walnuts and raisins. Cover and chill for 30 minutes.
- Preheat oven to 180°C and line 2 large baking sheets with parchment paper. Scoop batter into 1/4 cup size balls using an ice cream scoop and place on prepared baking sheets leaving plenty of room for dough to spread.
- Bake for 15 to 17 minutes, turning tray halfway through baking, or until lightly browned on the sides and top. Cool for at least 5 minutes before transferring to a wire rack to finish cooling. Store in an airtight container.
Note: To make ahead, scoop the batter once it is done and store in an airtight container in the refrigerator for up to 7 days, or freeze for up to a month. Place frozen dough on tray and let stand at room temperature for 10 to 20 minutes before baking.
