Guaranteed these will be a year-round favorite for all ages. But there is something heart warming about the scent of cinnamon, spices, chocolate and oatmeal all baking together on a cool and blustery day… Enjoy with a cup of coffee, cider, or hot tea. Breakfast of champions too!
Preheat oven to 350’F
In a bowl, whisk or beat together:
- 3 eggs (slightly beaten before the following)
- 3/4 cup packed Light Muscovado sugar. (Regular brown sugar may be a substitute)
- 1/2 cup refined white sugar
- 2 sticks of softened or melted unsweetened butter (cooled)
- 1 tspn of vanilla extract
In another bowl, sift or mix together:
- 1/2 tspn of Kosher salt
- 1 & 1/2 cups all-purpose flour — Preferably King Arthur brand
- 1 tspn of baking powder
- 1 heaping tspn of cinnamon
- 1 heaping tspn of All-Spice
Blend in the dry mix into the wet and keep whisking or mixing with an electric mixer. Mix well.
- 1/2 – 1 cup crushed raw walnuts
- 3 cups old fashioned Oats or Oatmeal (not instant)
- 3/4 cup golden raisins — Preferably organic bulk or Paul Newman brand
- 1/2 cup raisins (regular or brown) — Preferably organic bulk or Paul Newman brand
- 1 -2 cups semi-sweet or bitter sweet chocolate chips or chunks (to taste) — I like Ghirardelli chocolate chunks for the dramatic flair
- Note: you may substitute dried currants or cranberries in for regular raisins.*
Drop in rounded soup-spoonfuls onto ungreased cookie sheets. Bake for 10-15 minutes (depending on your type of oven) or until light brown.
Using oven mitts, remove pans from oven and let cool for 2-5 minutes. Then remove cookies to a clean counter or cooling rack using a spatula. Waiting too long may over-cook the cookies.