Yields 24 Cookies
Ingredients:
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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 |
Directions:
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
