These oatmeal raisin cookies are thick and chewy, flavoured with dark brown sugar, cinnamon, and ginger, and made with Sultana raisins and toasted walnuts.
Preheat the oven to 350 °F (175 °C) and line a couple of baking sheets with parchment.
Place the walnuts on a sheet pan and toast them until golden brown (about 10–15 minutes). Set aside to cool completely.
In a medium bowl, whisk together the flour, oats, salt, and spcies.
In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugars for about a minute or until properly blended and smooth, then add the egg and vanilla, scraping down the bowl as needed with a spatula.
Add the whisked dry ingredients to the mixer, on low, until the cookie dough is just starting to come together, then add in the raisins and toasted walnuts.
Portion out the cookie dough and place 8 per prepared baking sheet. Flatten the scoops down with your palm.
Bake the cookies until set, 10 to 12 minutes, depending on how well done you like them. Personally, I leave them until the edges turn golden brown.
Let the cookies sit on the sheet pan for a minute to firm up before transferring the cookies to a wire rack to cool.
Notes
Store these cookies in an airtight container.
If the cookies dry out after a few days, you can soften them with a soaked terracotta brown sugar keeper. Blot it dry after soaking, and then place the brown sugar saver in the cookie container and close the lid. After a day, the cookies will have softened. They will remain pleasantly chewy but won't be as hard and brittle!
For a thinner, crispier oatmeal cookie, try increasing the baking soda (use ¾ or 1 teaspoon) and/or decreasing the flour and/or oats, or omitting the walnuts.
If you don't love raisins (or walnuts), try dried cranberries or cherries, chopped chocolate, pecans or almonds. For a nut-free oatmeal cookie, use sunflower seeds or pumpkin seeds instead of nuts.