To me, an oatmeal cookie of any kind is just a breakfast cookie. Cookies you can eat for breakfast and not feel the least bit bad about. At least that is the way I look at it. I mean there are oats, raisins, and nuts (I prefer walnuts in this variation). But there we are.
Not lots of people are huge fans of oatmeal cookies. I think it might be the raisin thing, but I am a raisin fan. But, to me, an oatmeal cookie has to have walnuts – it is a requirement and makes a much more “healthy” breakfast cookie. This is a recipe that I made to be mine and I think the method is also mine. Yep I really love this.
2/3 cup light brown sugar
2/3 cup unsalted butter, softened
2 large eggs
1 tsp vanilla
1 1/2 cups old fashioned oats
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup walnut, chopped
2/3 cup raisins
Preheat oven to 360 degrees.
Sift together flour, baking soda, salt, and cinnamon. Mix in oatmeal. Set aside.
In the bowl of a stand mixer, cream together butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time and beat until completely incorporated, scraping bowl as needed. Mix in vanilla.
Slowly mix flour mixture into butter mixture. Do not over mix. Stir in walnuts and raisins.
Drop by rounded tablespoons on parchment-lined baking sheet. Press them down just a bit to thin the out. Bake for 10 – 12 minutes, until golden brown. Rest on baking sheet for a minute and move to wire rack to cool completely.
Notes: In my opinion, you can always add more nuts and raisins. It is kind of like cheese – you can always add more and no one should call foul on you.