Preheat the oven to 350°F. While you're at it, take your butter out of the fridge and put it on the counter, you’ll thank me later.
Combine your flour, baking powder, baking soda, salt, cinnamon, cloves, and oats in a bowl. Add raisins and walnuts. Mix to coat and distribute evenly; set aside.
In the bowl of a stand mixer with the paddle attachment, with an electric mixer, or by hand, cream the granulated sugar and butter until light. Turn the mixer up and add the eggs one at a time.
Lower the speed of your mixer and alternate adding the dry mixture and the milk and mix to just combine.
Portion and bake:
Drop tablespoons of dough on a baking sheet 1- inch apart.
Bake for 8-12 minutes depending on your desired “doneness” and how chilled your dough is. You ideally want the outsides to be golden brown and the centers to no longer look raw.
Notes
Technique - When creaming your butter and sugar to make your cookie dough, cream them only until they form a paste.Storage - I store these cookies in an airtight container at room temperature or frozen. Oatmeal raisin cookies will keep up to 10 days at room temperature or several months frozen.Adapted from: The Settlement Cookbook by Lizzie Black Kander