It really helps to refrigerate the cookie dough for at least overnight or even 24 hours before making the cookies. This allows moisture to absorb completely. You usually end up with a cookie with a crispy edge and a soft center. I make these oatmeal-walnut cookies often, and they’re always moist:
Oatmeal-Walnut Cookies
Dry ingredients (whisk together in a large mixing bowl):
2 cups all-purpose or baking flour (240 grams)
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 heaping tsp of Baking Spice (Penzeys: www.penzeys.com)
½ tsp Vietnamese cinnamon (same source)
OR substitute your own mix of cinnamon, cardamom, anise, nutmeg or cloves
Wet ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar (198 g)
1 cup brown sugar (dark or light) 200g
2 large eggs
2 tsp vanilla (not imitation)
Cream the wet ingredients with a hand mixer until light. By hand or stand mixer, mix the wet and dry ingredients until just well combined. It’s important not to overwork it.
Add the following:
3 cups oats (not instant) 270g
1 cup golden raisins, or ½ cup raisins and ½ cup diced dried apricots (or substitute other dried fruit, if desired)
1 cup walnut pieces
When all have been combined, cover the dough with plastic wrap and refrigerate it, making sure the plastic is touching the surface of the dough. The dough can be refrigerated overnight or up to 36 hours. Or just bake right away. Refrigeration helps the moisture to be absorbed by the flour and oats, and can improve texture.
Heat oven to 350F. If refrigerated, allow dough to come to room temperature. Using a spoon or a cookie/ice cream scoop, form the dough into 2” diameter balls, taking care not to compress the dough too much. Place on an ungreased cookie sheet or on parchment paper on a sheet, allowing enough room for expansion (about nine cookies per sheet). Bake for 10-13 minutes, or until golden. It’s important not to overcook these.
After the cooking cycle, you will see moisture in the cookie cracks or even puddled ingredients in the middle. This is good. Remove from the oven and let sit on the sheet for about two minutes, then remove to a wire rack to cool. Store as you normally would.
I have a similar recipe for chocolate chip cookies, although it calls for chocolate discs, not chips. Decadent.