Makesabout 60 cookies
- Active Time:25 min
- Start to Finish:2 hr (includes cooling)
ADAPTED FROM DIANE ELIZABETH BROWN, PACIFIC PALISADES, CA
January 2007
-
1 1/2
cups
all-purpose flour
-
1
teaspoon
ground cinnamon
-
1
teaspoon
freshly grated nutmeg
-
1
teaspoon
ground ginger
-
1
teaspoon
ground cumin
-
Pinch of ground cloves
-
Pinch of cayenne
-
1/2
teaspoon
baking soda
-
1/2
teaspoon
salt
-
2
sticks (1 cup) unsalted butter, softened
-
1
cup
packed brown sugar
-
1
large egg
-
1
teaspoon
vanilla
-
3
cups
old-fashioned or quick-cooking rolled oats
-
1
cup
raisins
-
Put oven rack in middle position and preheat oven to 375°F.
-
Sift together flour, spices, baking soda, and salt into a bowl. Beat together butter and sugars in a large bowl with an electric mixer until light and fluffy, then beat in egg and vanilla. Add flour mixture and slowly beat until just combined well. Stir in rolled oats and raisins (dough will be stiff).
-
Working in batches, drop dough by level tablespoons about 2 inches apart onto an ungreased baking sheet and bake until golden, 8 to 10 minutes. Cool cookies on baking sheet 1 minute and transfer to racks to cool completely.
