| |
|
Preheat the oven to 350ºF. Toast the walnuts in the preheated oven for 7-10 minutes, stirring occasionally. Allow the nuts to cool. Then process in a food processor, using the pulsing action, until they are coarsely chopped. Bring 1 cup water to a boil, and add the raisins. When the water returns to a boil, turn the heat off, and let the raisins plump in the water for at least 10 minutes. Drain the raisins, saving any raisin water for another use. Cream the butter and sweetener together. When light and fluffy, add the eggs one at a time, beating well after each addition. Stir in the vanilla, cinnamon, baking soda, and salt. When mixed, add the flour, oats, chopped nuts, and plumped raisins. Cover the dough and refrigerate it for 30 minutes to make it easier to handle. Preheat the oven to 325ºF. line baking sheets with parchment paper. Using a #12 scoop (or a 1/2 cup measure) for giant cookies or a #24 scoop (2 tablespoons) or a spoon for regular size cookies, scoop out the dough and place the balls 1 inch apart on insulated cookie sheets. With lightly moistened fingers, flatten the cookies to a thickness of 1/3 inch. Bake until a light golden brown. Giant cookies bake for 20-24 minutes, and regular sized cookies bake for 12-15 minutes. Remove the cookies to a wire rack to cool.
|