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Pre-heat oven to 275 degrees F.
Place the raisins in a small bowl.
Submerge the raisins in hot water for 10 minutes.
Why submerge the raisins in water? It makes gross hard raisins yummy! It'll seduce any raisin hater because the raisins will actually enhance the softness and chewiness of the cookies. :]
Strain the raisins. Set aside.
In a medium bowl, whisk together the all-purpose flour (sifted), baking soda, baking powder, and salt. Set aside.
Crack the eggs into a small bowl with the pure vanilla extract. Don't mix. Set aside.
Add the unsalted butter (softened), granulated white sugar, and brown sugar into a stand mixer bowl.
Cream together the butter and sugars with a paddle attachment on medium-low for about 1 minute, until the butter mixture is light in colour, smooth and fluffy.
Don't over beat or your cookies will turn out very cakey.
Scrape down the bowl frequently to ensure even mixing.
Pour in 1 egg and mix on low until well incorporated (takes a couple seconds).
Pour in your 2nd egg and mix until well incorporated.
Pour in the last and rest of the egg into the butter mixture. Stir until well blended.
Slowly spoon in the flour mixture into the stand mixer while it's running on low to gradually blend in the dry ingredients into the wet ingredients.
Mix until well incorporated.
While running on low, slowly spoon in the rolled oats. Stir until well incorporated.
Scoop out half of the dough (about 850 grams). Set aside. This scooped out portion will be for the chocolate chip walnut raisin cookies.
In the leftover half of the dough that is remaining in the mixing bowl, add the white chocolate chips and macadamia nuts (chopped).
Stir until evenly incorporated. You can do this in the stand mixer or by hand. If using a stand mixer, be cautious because the paddle attachment can crush and smear your chocolate chips and nuts.
Using a cookie scooper, scoop out heaping balls of the white chocolate chip macadamia nut dough onto parchment paper lined cookie sheets.
You can fit about 16 cookies per standard-sized baking sheet.
Don't flatten the cookie balls. Freeze for 10-15 minutes. Freezing keeps the cookies from flattening and spreading too much during baking.
Bake for 10-13 minutes. Rotate the cookie tray half way through the baking time. Cookies are done baking when they are slightly golden/brown around the edges.
Let the cookies cool on the tray for 5 minutes.
The cookies do flatten and spread a little bit during baking.
Transfer the cookies to a cooling rack to completely cool.
Proceed to the second batch of cookies. Place the 2nd half of dough into your mixer.
Evenly sprinkle 1/2 teaspoon of ground cinnamon powder over the dough.
Mix until well incorporated.
Add in the chocolate chips, raisins and chopped walnuts.
Stir until evenly incorporated.
Scoop out the cookie dough and top with chocolate chunks as you did with the previous cookies. I had to top these with 3 chunks of chocolate because the chunks were smaller than the white chocolate.
You can bake both types of cookies at once if you need to.
Remember to freeze the dough trays before baking.
And remember....don't flatten the dough balls....unless you do like bigger flatter thin cookies.
Bake as you did for the other cookies. Same time.
Let cookies cool on the trays for 5 minutes.
Transfer the cookies to a wire rack to cool completely.
Advance prep: You can make the dough balls ahead of time and store them in the freezer in an air tight container until you want a quick batch of cookies. Take them out and bake as you would normally.
Additional tips: You don't need a stand mixer. You can do this with a hand mixer or with a spatula and some elbow grease.