Yields 24 Cookies
7 oz. (210 gr.) all-purpose flour
1 tsp. (5 gr.) baking soda
1 tsp. (3 gr.) cinnamon
½ tsp. (1.5 gr.) ground nutmeg
1/8 tsp. (1.4 gr.) ground cloves
1/8 tsp. (1.4 gr.) ground allspice
1 tsp. (5gr.) salt
5 oz. (150 gr.) unsalted butter (room temperature)
6.3 oz. (312.5 gr.) light brown sugar
3 oz. (90 gr.) eggs (room temperature)
5 oz. (150 gr.) old-fashioned oats
4 oz. (120 gr.) dark raisins
Preheat oven to 350°F/175°C.
Line 3 half sheet pans with parchment paper.
Rehydrate raisins in boiling water to cover for 10 to 15 minutes. Strain the fruit onto a paper towel and discard the water. Pat the raising dry with a paper towel.
Combine flour, baking soda, cinnamon and nutmeg.
Cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in oats and raisins.
Drop by rounded tablespoons onto parchment lined sheet pans.
Bake 8 – 10 minutes.
Click Here for Oatmeal Raisin Cookies recipe