Jennifer has developed this recipe over the course of many holiday seasons. With intense spice flavors, an abundance of raisins, and a soft, delicious texture, these cookies are the perfect fall treat or holiday gift. We recommend letting the cookies sit in an airtight container for a day before serving, as the flavors meld together in an ethereal expression of spicy goodness.
Makes 3 to 3 ½ dozen cookies
1¾ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
1 cup (2 sticks) unsalted butter, softened
1½ cups packed dark brown sugar
¼ cup sugar
2 large eggs
2½ teaspoons vanilla
2 cups raisins
1½ cups old-fashioned rolled oats
Preheat oven to 350˚ F. Grease two large cookie sheets and set aside.
Combine all dry ingredients in a medium-sized bowl and whisk together thoroughly. Set aside.
Cream together butter and sugars using a food processor or hand mixer. Add eggs and vanilla and mix thoroughly. Add dry ingredients, stirring gently by hand until incorporated. Do not overmix.
Fold in raisins and oats, again stirring gently by hand until incorporated.
Using a teaspoon or small scoop, place dollops of cookie dough approximately 2 inches apart on baking sheets.
Bake 6-8 minutes. The cookies will not turn golden brown, so be sure not to overbake. Remove them from the oven after no more than 8 minutes. Let stand for two minutes. Transfer to cookie sheet to cool.
Store in airtight container for 24 hours before serving to bring out the maximum flavor of the spices.
Recipe by Jennifer Iannolo