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Soft and chewy spiced oatmeal raisin cookies with toasted walnuts!

Spiced Oatmeal Raisin Cookies

Soft and chewy spiced oatmeal raisin cookies with toasted walnuts!
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Makes: 12 to 14 cookies
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Ingredients
  

  • 1/2 cup raisins
  • 1/4 cup finely chopped walnuts
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 1/8 tsp clove powder
  • 1/4 tsp salt if using unsalted butter
  • 1 and 3/4 cups instant oats (see notes)
  • 1/2 cup butter, at room temp (115 gms)
  • 1/2 cup brown sugar
  • 1/8 cup caster sugar
  • 1 egg at room temp (see notes)
  • 1 tsp vanilla extract
  • 1 tsp honey

Instructions

  • In a small bowl, soak the raisins in hot water. Cover for 10 mins to let them soften and plump up. Then drain and set aside.
  • If your walnuts are un-toasted, preheat the oven to 175 C. Tip the chopped walnuts onto a baking tray and bake for 4 to 5 minutes until fragrant and browned. I like mine a little extra toasty, but you can bake them for lesser time if you like.
  • In a large bowl, sift the flour, baking soda and spices. Add the salt and oats and stir well. Set aside.
  • In a mixing bowl, beat the butter and sugars with a mixer on low speed until light and fluffy. Add the egg, vanilla and honey and beat again.
  • Fold in the flour mixture slowly to make a thick, sticky dough.
  • Gently press the soaked raisins in a kitchen towel to dry any remaining moisture. Add them to the dough along with the roasted walnuts. Fold to combine.
  • Cover the bowl with clingfilm and chill for 30 minutes.
  • When ready to bake, preheat the oven to 175 C and line a baking tray with a silicone mat or lightly grease the tray.
  • Roll the dough into equal sized rounds, flatter rather than taller. You should get between 12 to 14 cookies. Bake in two batches if needed. Place the dough rounds on the tray 2 inches apart and bake for 10 to 12 minutes until lightly browned and puffy.
  • Press down gently on the cookies if they are too puffy and let them cool for 5 minutes before digging in! Cookies will soften soon in humid environments because oats are highly absorbent, so best stored in an airtight tin in the fridge for 10 days.

Notes

*If using rolled oats, 1 and 1/2 cups is enough.
* The egg adds a lot of 'chew' and softness to the cookies, but if you'd like to substitute it, I think milk would work. Add about 1/3 cup to the dough, just enough that it is thick, but scoop-able. I can't promise the texture will be exactly the same. Let me know how it goes!
*Prep-time does not include chilling time.
*Adapted from Sally's Baking Addiction