This makes 18 large cookies or more for smaller ones. It all depends on what you think is the right size or rather what cookie/ice-cream scoop size you have on hand. Just know that these cookies expand during baking.

Ingredients:

2-1/2 cups whole wheat flour or plain/all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoon baking powder

2 teaspoons cinnamon powser

1 tablespoon ground nutmeg

1 teaspoon ground allspice

1-1/2 cups quick cooking oats

227g (8 oz) unsalted butter, melted

3 eggs

1-1/2 cups light brown sugar (1-1/4 cups if using demerara sugar)

1/2 cup chopped walnuts, coarsely chopped

1/2 cup raisins

2 teaspoons vanilla extract

Method:

• Mix all the dry ingredients except for the sugar, walnuts & raisins together in a mixing bowl.
• Beat the eggs lightly with the sugar until the mixture feels light.
• Add the melted butter, vanilla extract and mix well.
• Fold the dry ingredients into the butter mixture, alternating with the chocolate chips.
• Scoop the cookie dough with an ice-cream scoop or cookie scoop, level the scoop, don’t put in too much.
• Place on ungreased cookie tray leaving enough space for the cookie to expand in size during baking.
• Bake in preheated 175ºC (350ºF) oven for 14-16 minutes for large cookies, 12-14 minutes for small/medium cookies.

Recipe makes about 18 large cookies.