Now place a fine-mesh sieve over the mixing bowl and add 1 1/3 cup all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Sift the flour mixture in and mix on low speed.
Then drain the water out from the raisins and add them into the cookie dough along with 2 cups old fashioned rolled oatmeal, 1 cup quick-cooking rolled oatmeal, and 1 cup chopped walnuts.
Line a baking sheet with parchment paper. Then scoop the cookie dough with a trigger release cookie scoop. Drop them in your prepared baking sheet, then roll the balls into your hands, then place them back into the baking sheet.
Bake at 350 degrees Fahrenheit for about 8-12 minutes, depending on how well baked you like them.
How to store and freeze oatmeal raisin cookiesSTORING: Store in an airtight container so they remain chewy. You can leave them at room temperature for 2-3 days, or in the refrigerator for about a week.FREEZING: Place them in an airtight container or in a ziplock freezer bag and keep them in the freezer for up to 3 months. You can also freeze the cookie dough balls if you prefer to bake them fresh. Just place the baking sheet with the dough balls in the freezer and then put the newly frozen dough into a ziplock freezer bag until you are ready to bake them.