Slightly crispy on the outside and soft on the inside, these classic oatmeal cookies are packed with raisins and nuts. Fill up that cookie jar today!
Preheat the oven to 350F.
Toast nuts on a baking sheet, baking for about 5 minutes. Allow to cool in a small bowl. Then line baking sheet with parchment paper or Silpat and set aside.
Using a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium-high speed until light and fluffy, about 3 minutes.
Sift flour, baking powder, cinnamon, and salt together. With the mixer on low, add the dry ingredients, a little at a time. Scrape down sides and bottom of the bowl with a rubber spatula.
Returning the mixer to low speed, add the oats, raisins, and nuts, mixing until combined. Using a spatula, make sure these ingredients have been mixed throughout.
Drop dough onto prepared baking sheet, using a tablespoon or a medium (1 1/2 Tbs.) ice cream scoop. With clean palms, press down slightly to flatten just a bit.
Nutrition calculated using pecans and 2 large eggs.