makes forty-six 1-ounce/30-gram cookies
13.5z oz./365 g all-purpose flour
1 tsp./5 mL baking soda
0.5 tsp./2 mL baking powder
1 tsp./5 mL salt
1/8 tsp./.5 mL ground cloves
¼ tsp./1 mL ground cinnamon
¼ tsp./1 mL ground allspice
8-oz./225 g butter
12-oz./340 g light brown sugar
2-oz./60 g granulated sugar
3 eggs
8-oz./225 g rolled oats
4 oz./115 g raisins/craisins/apricots
- Sift together the flour, baking soda, baking powder, salt, ground cloves, cinnamon, and allspice and set aside
- Cream together the butter, brown sugar, and granulated sugar in an electric mixer, using the paddle attachment on medium speed, until light and
- Add the eggs slowly on low speed, fully incorporating and scraping down the sides of the bowl after each addition.
- Blend in the sifted dry ingredients, mixing just to incorporate. Blend in the rolled oats and raisins.
- Divide the dough in Roll each half into a log 23 in /60 cm long. Wrap the logs and refrigerate until firm. Slice each log into 1-in/25-mm pieces and place them on parchment-lined sheet pans. Or, after the batter is mixed, scoop the dough directly onto the pans, using a stainless-steel 1-oz/30-g scoop. Or, freeze and cut cookies off at will.
- Bake in a 375°F /190°C oven until the cookies are golden brown, 15 (soft) to 18 (crispy), remove the cookies cool on a wire rack. Store in an airtight container for up to 2 weeks.