These cookies are great for a summer dessert and make for easy entertaining. Serve with ice cream for a special treat.
Makes about 14 cookies
3/4 cup golden raisin
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups old-fashioned rolled oats (not instant)
1/2 cup chopped walnuts
Preheat the oven to 350 degrees F.
Line two large-rimmed baking sheets with parchment paper.
Soak the raisins in warm water to cover and let soak for 20 minutes then drain.
Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl.
Beat the butter, brown sugar, and granulated sugar together in a large bowl with an electric mixer until light and fluffy.
Beat in the egg and then the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats, walnuts, and drained raisins.
With a ¼ cup muffin scoop drop the batter onto the prepared baking sheets, about 2 inches apart or 5 per baking sheet.
Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 20 minutes.
Cool on the pan for 5 minutes then transfer to a rack to cool completely.