My Favorite Oatmeal Walnut Raisin Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (fresh if possible)
1 1/4 cups butter — (2-1/2 sticks) room temperature
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
3 cups Quaker oats, (quick or old fashioned, not instant)
3/4 cup pre-plumped raisins (see note)
1/2 cup toasted walnuts, chopped

Preheat oven to 375°F.

In a medium bowl, thoroughly stir together flour, baking soda, cinnamon, salt and nutmeg.

In a mixing bowl, using high speed of an electric mixer, cream butter and both sugars until light and fluffy. Beat in egg and vanilla.

By hand, stir in the flour mixture. When flour is absorbed, stir in oats, raisins and nuts.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Note about raisins. If I use regular raisins, I put them in a bowl, cover them with boiling water or juice, and let them sit for 5 minutes. Before using, I drain them thoroughly and pat them dry. These days, you can buy pre-plumped raisins. Sun-Maid’s “Baking Raisins” let you skip the plumping. You can also use my personal favorite, Sun-Maid assorted Jumbo raisins.

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