Oatmeal Raisin Cookies

I finally have an outlet for baking. Isn't that fantastic?

It's my work.

Unlike family, my work does not criticize cookies and/or baked goods. They welcome the sugary goodness to get through the long haul that is a dinner rush.

I have been looking to try oatmeal raisin cookies for a while now. They are an American icon as well as a classic combination. Spices, oats, raisins, sugar? Need I say more. 

These cookies are the perfect combination of sweet and spicy. I searched a while for an oatmeal raisin cookie that was worthy enough, but most of them were the same standard. So I took a few recipes and smushed them all together to make one I thought would work best. 

I believe in butter in cookies. Sorry, but the flavor and texture that butter gives to cookies is unlike anything else and it simply cannot be substituted. I even looked at "healthy" oatmeal raisin cookies (I know, please don't scorn me). I believe that some baked goods can be made healthy, but cookies simply cannot. I knew that if I tried to make these cookies healthy, I would be paying a price and they would probably be like a dried oatmeal muffin top. And that is not a cookie. 

Spiced Oatmeal Raisin Cookies

Makes about 3 1/2 dozen

1 C. Butter at room temperature

1 1/2 C. Brown Sugar

1/2 C. White sugar

1 2/3 C. Flour

3 C. Oats (not quick cooking)

2 eggs, at room temperature

1 teaspoon cinnamon

1/4 tsp. nutmeg

dash of allspice

dash of clove

dash of ground ginger

1 scant teaspoon salt

1/2 tsp baking powder

1 tsp baking soda

1 C. Raisins (dredged in flour)

1 Tteaspoon vanilla extract

Directions:

Preheat oven to 375 degrees. 

Begin by creaming the butter and sugars together. If you have stand mixer, this needs to be done for about 5 minutes. This step is crucial as the butter and sugar need to be completely incorporated before  you can move on. 

Meanwhile, sift together the flour, baking soda, spices, and baking powder.

Add in the eggs one at a time to the mixture of butter and sugar, taking care to incorperate fully. Next, add in the vanilla extract. Finally add the dry ingredients to the wet mixture in two additions. 

Finally, fold in the oats and raisins. It is important to dredge the raisins in flour so they do not all clump together in a large mass. Scoop out  dough onto cookie sheets in about 1 1/2 inch balls. Chill the dough for about thirty minutes. This step is extremely important for these cookies. Chilling the dough allows the center to remain soft and gooey and the outside to become crispy. 

Bake for about 8-12 minutes until edges are golden brown. Remove and allow to cool on cookie sheet for at least 3 minutes before moving to a cooling rack.

Look at all those lovely nooks and crannies. MMMMM cookies.