Oatmeal cookies with raisins and nuts

Ingredients:

• 1.5 cups walnut halves, coarsely chopped
• 1 cup sweet coconut flakes
• 1 cup golden raisins
• 1 and 3/4 cups premium flour
• 1 teaspoon of baking soda
• 1 teaspoon ground cinnamon
• 0.5 tsp ground nutmeg
• 0.5 tsp fine salt
• 220 g unsalted butter, softened
• 1 and 1/4 cups brown sugar
• 0.5 cup granulated sugar
• 2 large eggs
• 2 tbsp. whole milk
• 2 tsp vanilla extract
• 2.5 cups oatmeal

Preparation:

1. Preheat oven to 190°C.
   
   Place the walnuts on a rimmed baking sheet and toast, stirring occasionally, until golden brown and fragrant, about 8 minutes. Place the coconut flakes on another rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes. Let the nuts cool. Pour hot water over the raisins in a small bowl and set aside.
2. Meanwhile, in a small bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), combine the butter, brown sugar, and granulated sugar and beat on medium speed until creamy. Beat in the eggs one at a time. Stir in the milk and vanilla extract. Reduce the mixer speed to low and gradually beat in the flour mixture. Stir in the oats, raisins, walnuts, and coconut.
4. Drop 1 heaping tablespoon of batter onto clean baking sheets. Bake until golden brown, about 12 minutes, rotating the baking sheets halfway through. Cool the cookies on the baking sheets on wire racks for 1 minute, then transfer them to wire racks to cool completely.