Oatmeal Raisin Cookies

Directions

1.   Preheat oven to 350°F. While it's heating up, line two large baking sheets with unbleached parchment paper.
2.   In the bowl of a stand mixer (using the paddle attachment) or a large bowl with a hand mixer, cream the cooled browned butter and sugar  together until it's light and fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the sides as needed. Then, mix in the milk  and vanilla extract until everything is well combined.
3.   In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. With the mixer on low    speed, slowly add this flour mixture to the butter and sugar until it's just incorporated. Turn the mixer off, and then use a wooden spoon or  a sturdy spatula to gently stir in the oats, raisins, and walnuts.
4.   Scoop out 2-inch balls of cookie dough and place them on the prepared baking sheets, making sure to leave about 1 and 1/2 inches of space    between each one so they have room to spread.
5.   Bake a single sheet at a time in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers are still slightly    soft. Repeat the process with the rest of the cookie dough.
6.   Let the cookies cool on the baking sheet for about 10 minutes before moving them to a wire rack to finish cooling completely.
7.  Enjoy!

Note: This recipe uses Sucanat, an unrefined sugar. You can also use your own sugar of choice, or a combination. For a similar unrefined option, finely grated piloncillo (Mexican brown sugar) works well too.