These are my version of a kitchen sink cookie — they pretty much have everything I could hope for in one cookie.
Oatmeal Raisin Chocolate Walnut Cookies
Makes about 22 medium cookies
- 1/2 c raisins
- 200 g freshly-milled hard white wheat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 56 g butter, softened
- 48 g shortening
- 50 g granulated sugar
- 100 g dark brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla
- 4 tsp cream
- 1 c chocolate chips
- 3/4 c old fashioned rolled oats
- 1/2 c chopped walnuts
- Boil about 2 cups of water (enough to cover the raisins) and then pour over the raisins to soak while the rest of the ingredients are prepared. Set aside.
- Combine the flour, baking soda, salt, and cinnamon in a medium bowl. Set aside.
- In a stand mixer, beat together the shortening, butter, and sugars until smooth and lighter in color.
- Add the egg and mix until incorporated, then incorporate the vanilla and cream.
- Slowly add the flour blend and mix until incorporated.
- Stir in the chocolate chips, oats, and walnuts.
- Drain the raisins and pat dry. Gently stir into the dough.
- Cover and chill the dough for a few hours.
- Preheat oven to 400° with one rack in the upper part of the oven and one rack in the lower part of the oven. Line a baking sheet with parchment paper.
- Form medium-sized balls of dough (I used 1 1/2 scoops of my medium cookie scoop) and place on the prepared baking sheet. At this point, shaped dough can be frozen for future baking.
- Bake on the upper rack for 3-4 min, then rotate and move to the lower rack for an additional 3-4 min. They will be lightly browned on the outside and soft in the centers.