These oatmeal raisin cookies are a little airier and crispier than others. The recipe comes from a family notebook, and they were actually labeled as “oatmeal cakes”. I wouldn’t call them cakes, myself, but they are definitely a delicious, simple cookie, and really great with a strong cup of tea or coffee
Preheat the oven to 350 °F (175 °C) and line a couple of baking sheets with parchment.
In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for about a minute or until properly blended and smooth, then add the eggs, one at a time, beating between each and scraping down the bowl as needed.
Stir together the buttermilk and baking soda in a small cup and then add this to the mixer bowl, beating it in.
In a medium bowl, whisk together the flour, oats, and the cinnamon. Add these dry ingredients to the mixer, on low, until the cookie dough is just starting to come together, then add in the raisins and walnuts.
Drop the cookie dough by teaspoonful (not heaped) onto the prepared baking sheet and bake the cookies from 8 to 13 minutes, depending on how well done you like them. Personally, I leave them until the edges turn golden brown.