• Heat oven to 400F degrees. Place oven rack in center of oven. Line baking sheets with parchment paper.

Miso Glazed Walnuts

• In a small saucepan or skillet, over medium heat, whisk mirin or syrup, miso, brown sugar and ½ teaspoon cinnamon until blended. Bring mixture to a boil. Using a flexible rubber spatula fold in walnuts until completely coated. Reduce heat and continue cooking and stirring until mixture is thickened.
• Spread candied walnuts out into a single layer on a lightly greased sheet of aluminum foil to cool.

Cookie Dough

• In a bowl, whisk flour, cornstarch, oats, baking soda, salt and remaining ½ teaspoon cinnamon for 30 seconds or until blended. Set aside.
• In the bowl of a stand mixer, or a large mixing bowl, beat butter on low for 1 minute or until smooth.
• With the mixer on low, add both sugars. Blend for 1 minute on low until mixed.
• Add eggs and mix until smooth.
• Add dry ingredients.
• Pulse the mixer until the wet and dry ingredients are incorporated. This will take about 10 pulses of the mixer (quick on-off motion) . Then mix on low until the flour disappears.
• Mix in the raisins and walnuts using the pulse motion again.
• Using a kitchen scale, measure out 3-ounce portions, do not compact the dough or use a cookie scoop, the cookie is meant to have a rough shape! Stack the cookie high, so it will still be thick after baking.
• Place the cookies on prepared baking sheet.
• Bake for 6-7 minutes or until the cookie is set and golden on top.
• Transfer cookies on parchment paper to rack. Cool completely.