Step 1

Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.

Step 2

Cut the cold butter into cubes, then add to the bowl of a stand mixer fitted with a paddle attachment. Add both sugars and beat well for 3-4 minutes. Add the eggs and vanilla, then beat again, scraping down the sides of the bowl.

Step 3

Add flour, cornstarch, oats, baking soda, salt, and cinnamon. Mix until combined then stir in raisins and walnuts.

Step 4

Divide the dough into 6-ounce mounds (about 9 nine cookies) and space them apart on the baking sheet so they have room to spread when baked.

Step 5

Bake for 9-11 minutes until the cookie is barely set and slightly browned on top. Cool for at least 15 minutes on the pan before transferring to a wire cooling rack.