I was going to a friend’s house the other day for a meeting and I was bringing along my two older boys. I decided that I should also pack some snacks and cookies because we were going to be there during lunch time. As I was frantically trying to find something that I could bring that all the boys would like I discovered that I didn’t have any home made cookies in the freezer. I did find in the deep freeze in my basement a couple of boxes of girl scout cookies. I know, I was completely embarrassed. This morning I decided to make cookies. I looked through BAKED, because there is an oatmeal cookie in there that I want to try. The recipe calls for dried cherries which we are currently out of. Well, I couldn’t make those cookies but I do have an oatmeal raisin recipe that we used in the baking class in school. It turns out a pretty good cookie, but I thought it would be way better with the added spices from the oatmeal cookie in BAKED. Into the sugar and salt bowl went cinnamon, nutmeg, and cardamom. Oh my goodness, the aroma of those spices while the cookies baked was tantalizing. As soon as a tray was cool enough to eat my three rambunctious boys rushed into the kitchen grabbed a cookie and off they went. I followed the cookie crumbs to get their professional opinion on how they tasted. “Delicious” said Nicholas, “Awesome” replied Alex, “Can I have another one” begged William. I had to find out for myself. They are pretty darn good. I only ate one even though I could have eaten at least a half a dozen.

Yield : approx 36 cookies

Oatmeal Raisin

Ingredients

• 12 oz Unsalted Butter, softened
• 24 oz Brown Sugar
• 1 1/2 tsp Salt
• 1 tbsp Cinnamon
• 2 tsp Nutmeg
• 1/2 tsp Cardamom
• 6 oz Eggs
• 1 tbsp Vanilla Extract
• 1 1/2 oz Milk
• 18 oz Pastry Flour
• .75 oz Baking Powder
• .3 oz Baking Soda
• 18 oz Rolled Oats
• 12 oz Raisins

Directions

1. Preheat oven to 375 degrees.
2. Using a stand mixer with the paddle attachment, cream the sugar, butter, salt, and spices to form a paste.
3. Combine the eggs and liquids together and add them slowly to the butter mixture. Mix until just incorporated.
4. Sift together the flour and leavening agent(s) and combine with the oats. Add to the butter mixture. Mix until incorporated. Add the raisins and stir them into the dough.
5. Scoop dough with the largest scoop you have and place on a baking sheet lined with parchment or a silpat.
6. Bake about 14 minutes until slightly brown at edges and slightly firm to touch. Let cool on baking sheet about 10 minutes then remove and cool completely on cooling rack.