|¾ cup||All-purpose flour|
|1 tsp||Baking soda|
|2 pinch||Ground cinnamon|
|½ cup||Unsalted butter (or 1 stick)|
|½ cup||Brown sugar (light)|
|1 tsp||Vanilla essence|
|2 cup||Rolled oats|
|½ cup||Walnuts (toasted and chopped)|
Sift all-purpose flour, baking soda, salt and ground cinnamon.
Cream the butter using a mixer for few minutes or until it softens. (If the butter is too cold, set it outside for 15 minutes, cut into small pieces and then put them in the mixer. Do not melt it.)(3 minutes)
Now add the brown and granulated sugar to the creamed butter and run the mixer to blend them well. (2 minutes)
Add the egg and vanilla to the mixture and run the mixer, until it turns fluffy. (2 minutes)
Switch off the mixer and remove the bowl. Absolutely no mixer beyond this step. Slowly add in flour mixture and fold gently using a wooden spoon or spatula until its well combined.
Stir in the rolled oats, raisins and chopped walnuts to form a thick dough.
Preheat oven to 325F, drop dough using an ice-cream scoop onto to the cookie sheet (makes 12 big cookies) and bake 10 to 12 minutes.
When the sides, start to brown, switch off the oven, cool for a couple of minutes in the cookie sheet, that way they come off easily. Then remove and let cool them over a wire rack for 15 minutes.
Store in air-tight container for up to a week.