A true classic, these oatmeal raisin cookies make it hard to have just one. They're chewy and soft with nice texture from the raisin and chopped walnuts.
In a large bowl mix together the flour, oats, baking soda, and salt with a whisk. Set aside.
In the bowl of a stand mixer, use the whisk attachment to cream together the butter and sugars. Once fluffy add in the honey, extract, and eggs. Mix until well blended.
Add the dry ingredients to the stand mixer 1/2 at a time. Mix well.
Use a mixing spoon or rubber spatula to fold in the raisins and walnuts.
Using a 2 Tablespoon scoop, drop balls of dough onto ungreased baking sheets about 2 inches apart. Bake for 22 minutes or until cookies are golden brown. Transfer to a wire rack for cooling using a spatula.
Notes
I would not recommend using instant oats for this recipe.
To measure flour properly, scoop the flour into the measuring cups with a spoon. Level it with the flat end of a butter knife. Do not pack the flour into the measuring cup. Too much flour = dry cookies.
Use softened unsalted butter, which means the butter should be at room temperature before using. You can swap the unsalted butter with salted butter by simply omitting the salt called for in the ingredients list below.
Chopped walnuts are totally optional here. Feel free to omit them entirely if desired or swap them with chopped pecans or almonds.
Many oatmeal raisin cookies include cinnamon in their recipes, if you'd like to do so, add about 1/2 tsp of ground cinnamon to the dry ingredients.