1 cup dark raisins (or your favorite moist dried fruit)
½ cup chopped walnuts (or your favorite nut)
Additional buttermilk to brush on cookies
Instructions
Heat oven to 375 degrees. Line large cookie sheets with parchment paper or lightly grease.
In a large mixing bowl, combine rolled oats, flours, brown sugar, nutmeg, baking soda, and salt; mix well. Using a pastry blender or fork, cut in the butter until mixture is moist and crumbly. Stir in the buttermilk, then raisins and nuts until well mixed.
Drop by heaping tablespoonfuls onto prepared baking sheets 1-inch apart. Lightly brush each cookie with buttermilk. Bake for 10 to 11 minutes or until the edges are lightly browned. Remove from oven and let cookies sit on cookie sheet for a minute or two before removing to wire rack to cool completely.
Recipe by The Culinary Cellar at https://theculinarycellar.com/oatmeal-raisin-breakfast-cookies/