Who doesn’t love a good oatmeal raisin cookie? If craving something sweet, these cookies are the perfect treat to nibble on. They are full of good stuff, like fiber-rich oatmeal and raisins, as well... as healthy omega-3 fat from walnuts.
Preheat the oven to 350 degrees. Line 2 sheet pans with parchment paper and set aside.
In a large bowl using an electric whisk, cream together the butter, brown sugar, vanilla extract, and egg until smooth and fluffy.
In a separate bowl, whisk together the whole-wheat pastry flour, cinnamon, nutmeg, ginger, salt, and rolled oats. Slowly add to the butter and sugar mixture until just blended.
Using a wooden spoon or spatula, fold in the raisins and walnuts. (If not baking right away, wrap the dough in plastic and chill in the refrigerator.)
Scoop heaping tablespoons of dough onto the prepared cookie sheets, leaving 2-inch spaces between the cookies. Bake for 10 minutes, or until the edges begin to turn golden and the middle looks a bit undercooked. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to continue cooling. They will crisp up as they cool.
If whole-wheat pastry flour is not available, substitute half whole-wheat flour and half all-purpose flour.
If any cookies are left, once they are cool, store them in an airtight container for several days.