1.
Preheat oven to 375 °F. Line cookie sheets with parchment or silicone liners.
2.
Toast walnuts in preheated oven for 5–7 minutes, or until fragrant. Let cool.
3.
Cream butter, white sugar, and brown sugar until smooth. Beat in eggs and vanilla until fluffy.
| 3⁄4 cup |
Unsalted Butter |
| 3⁄4 cup |
Granulated Sugar |
| 3⁄4 cup |
Light Brown Sugar |
| 2 each |
Eggs |
| 1 tsp |
Vanilla Extract |
4.
Mix flour, baking soda, cinnamon, and salt. Gradually add to butter mixture. Stir in oats, raisins, and walnuts.
| 1 1⁄4 cup |
All-Purpose Flour |
| 1 tsp |
Baking Soda |
| 3⁄4 tsp |
Cinnamon |
| 1⁄2 tsp |
Table Salt |
| 2 3⁄4 cup |
Rolled Oats |
| 1 cup |
Raisins |
5.
Drop teaspoonfuls of dough onto prepared sheets.
6.
Bake 8–10 minutes, or until golden brown, rotating sheets halfway through.
7.
Let cookies rest on sheets for 1–2 minutes before transferring to a wire rack to cool completely.