For this step you'll need:

• 3/4 (110g) All Purpose Flour
• 1/2 tsp Baking Soda
• 1/2 tsp Salt

Preheat your oven to 350˚F (175˚C). In a medium bowl, add your flour, baking soda and salt. Mix and set aside for now.

For this step you'll need:

• 1 1/2 cup (150g) Quick Oats
• 1/2 cup (70g) Raisins
• 1/2 cup (60g) Chopped Walnuts

In a medium bowl, add your quick oats, raisins and chopped up walnuts. Mix them together and set aside for now.

For this step you'll need:

• 1/2 cup (105g) White Sugar
• 1/2 cup (90g) Golden Brown Sugar
• 1/2 cup (100g) Shortening
• Mixer (optional)

In your main mixing bowl, add your 2 sugars and shortening together and mix. Having a mixer is optional for this recipe as this cookie dough can be mixed by hand with a spatula.

For this step you'll need:

• 1 Egg
• 1/2 Tbsp Vanilla Extract

Add your egg and vanilla extract and continuing mixing until smooth.

For this step you'll need:

• Premixed Dry Ingredients From Step 1

Add your dry ingredients from Step 1 into the bowl. You can go ahead and add it all at once since there isn't that much flour needed for this recipe.

For this step you'll need:

• Premixed Nutty Oat Mix From Step 2

Add your nutty oat mixture from Step 2 and mix into your cookie dough. If you're using a mixture, I would recommend mixing this in by hand with your spatula as this mix is heavy and can easily overheat a mixer's motor.

For this step you'll need: 

• Cookie Sheet
• 1 Sheet Of Parchment Paper 
• Your Hands :-)

Lay a sheet of parchment on your baking trays. Grab about 1 big tablespoon of your cookie dough (about a little bit bigger than a walnut are great sizes) and place them on the tray. These cookies spread just a little so I found that 12 fit comfortably on my 17" baking tray. 

For this step you'll need:

• 1/4 cup (53g) White Sugar
• 1 tsp Butter
• A Pint Size Glass Cup

Before we put the cookies in the oven, we are going to do some sugar stamping. You will need a small bowl of sugar, a little bit of butter and a pint size glass cup. Coat the bottom of your glass in butter and then dip it into the sugar bowl.

For this step you'll need:

• Pint Glass That Has Butter And Sugar On Bottom :-)

Place the bottom of your glass onto each cookie and gently stamp it.  Don't push it all the way to the baking tray. Just enough where your cookie slightly flattens a bit. Dip your cup into sugar between each stamp so every cookie is evenly coated with sugar.

For this step you'll need:

• Your Oven :-)

Bake for 11 - 13 minutes in your preheated oven 350˚F (175˚C).

For this step you'll need:

• Cooling Rack (optional)
• Your Appetite :-)

If you have a cooling rack, place your cookies on the cooling rack and let them cool for a few minutes. Tinfoil on the counter top or a plate will work as well. The sugar stamping method, gives these cookies a delicious candy coating that goes well with its chewy texture. Hope you enjoy it!