Awesome Oatmeal Cookies with Raisin & Walnuts

There are oatmeal cookies, and then there are oatmeal cookies made with sour milk, shortening, and a pinch of ground cloves. This is the second kind. The shortening keeps them soft for days while the sour milk reacts with the baking powder to give them lift and a lacy edge.

Cloves alongside cinnamon is the move. Most modern oatmeal cookie recipes have ditched cloves, which is a shame, because that warm, slightly medicinal note is what separates a great oatmeal cookie from a forgettable one. Half a teaspoon is all you need.

Drop them by the teaspoon and resist the urge to overload each cookie. Smaller cookies bake more evenly, turning a gorgeous deep gold around the edges while staying tender in the middle.

Pull them when the centers still look slightly underbaked. They firm up on the sheet as they cool.

Pro Tips

• No sour milk on hand? Stir 2 teaspoons of vinegar or lemon juice into ⅔ cup whole milk and let it sit 10 minutes.
• Toast the walnuts for 5 minutes before chopping. Toasted nuts have twice the depth.
• Soak the raisins in hot water for 5 minutes if they’re dry, then drain and pat. Plump raisins beat shriveled ones every time.
• Bake one tray as a tester first. Adjust the time on the next batch based on how they spread.

Variations

• Swap raisins for chopped dried cranberries or pitted dates for a tart twist.
• Add ½ cup chocolate chips or chopped dark chocolate to half the batter for the kids.
• Use pecans instead of walnuts for a sweeter, buttery nut flavor.