Recipe-Resource

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt

Cream wet ingredients
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla

Then stir in
3 cups oats (not instant)
1 1/2 cups craisins
1 1/2 cups chopped walnuts
1 Preheat oven to 350°.
2 Whisk dry ingredients; set aside.
3 Combine wet ingredients with a hand mixer on low.
4 To cream, increase speed to high and beat until fluffy and the color lightens.
5 Stir the flour mixture into the creamed mixture until no flour is visible. (DO NOT Over mix — this will make a tough cookie.)
6 Add oats, Craisins and walnuts; stir to incorporate.
7 Drop cookies (about 2 tablespoons ea) 2-inches apart onto baking sheet sprayed with nonstick spray.
8 Bake 11-15 minutes (on center rack), or until golden, but still moist beneath cracks on top.
9 Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.