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.

Blend in:

  • 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.







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