11/2 cups old-fashioned or quick-cooking (not instant) rolled oats
11/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 pound (1 stick) unsalted butter, softened
3/4 cup sugar
1/4 cup packed dark brown sugar
1 teaspoon vanilla
1/4 cup milk
1 cup raisins
1 cup chopped walnuts
Heat oven to 350 degrees. Lightly grease 2 cookie sheets.
Whisk together the oats, flour, baking powder, soda, salt, cinnamon and allspice in a large bowl.
Using an electric mixer, beat the butter with the two sugars until smooth. Add the eggs and vanilla and beat until light and well blended.
With the mixer on low speed add the oat mixture and the milk, beating until well combined and a stiff dough forms. Stir in the raisins and nuts. (If not using immediately, refrigerate dough up to 12 hours.)
Drop the dough by tablespoonfuls onto the cookie sheets, spacing about 2 inches apart. Press the tops gently to flatten very slightly. Bake until the edges are brown and the centers are still soft and puffy, about 11 to 14 minutes. Cool on wire racks. Makes 36 cookies.
Per cookie: 115 calories, 41 percent calories from fat, 5.3 g fat, (2.0 g sat fat, 1.2 g mono fat), 17.0 mg cholesterol, 2.0 g protein, 15.5 g carbohydrate, 0.9 g fiber, 59 mg sodium