Oatmeal Raisin Cookies

I adore chocolate.  White chocolate, dark chocolate, milk chocolate or filled chocolate-- either way, I usually can't get enough of it.  This is especially true when it comes to chocolate in cookies.  I mean, after all, is there really anything that goes better with a nice buttery dough than rich chunks of chocolate?

That said, every now and then, it is nice to have something a little different.  When that mood strikes, I often turn to baked goods that feature oats.  While not as decadent as chocolate, oats have a certain unique heartiness and warmth.  This is especially true when their natural flavor is enhanced by the addition of spices such as cinnamon, cardamom, and cloves.

Well, just yesterday, I found myself craving my favorite oatmeal cookies.  These cookies have a slightly crisp exterior that encases a wonderfully tender and soft interior that is loaded with raisins and chewy oats. Furthermore, the spiciness from the ground cinnamon and cloves perfectly complements the sweetness from the raisins and brown sugar.  I really couldn't ask for anything more.

Oatmeal Raisin Cookies
Adapted from Cuisine Magazine
Yield:  Approximately 72 small cookies

2 cups all purpose flour
1 cup unsalted butter, softened  (it shouldn't be so warm that it is shiny)
1 cup dark brown sugar, firmly packed
1 cup granulated sugar
2 eggs, at room temperature
2 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
2 tsp ground cinnamon
1/4 tsp ground cloves
3 cups rolled oats
1 1/2 cups raisins
 

1. Preheat oven to 350°F and line cookie sheet(s) with parchment paper.
2. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and cloves.  Set aside.
3. In a large bowl, cream together butter and sugars until fluffy and the mixture has lightened in color.  Then beat in each egg, one at a time, and vanilla.
4. Using a wooden spoon, stir the flour mixture into the creamed mixture until you can no longer see the flour.
5. Stir in oats and raisins.
6. Drop level tablespoons of batter onto the baking sheets.
7. Bake or 6-8 minutes (until the exterior of the cookie begins to brown but the interior underneath is still moist). 
8. Remove cookie sheet from the oven.  Allow cookies to rest on the cookie sheet for 2-3 minutes in order to allow them to finish baking and firm up.  Transfer them to cooling racks and allow them to cool completely before storing them in an air-tight container.