This is a classic oatmeal cookie with crisp, lacy edges and a slightly cakey center. The oatmeal lends the wholesomeness, and the raisins bring the nostalgia. The right texture, and a hint of sophisticated flavor, make for a very satisfying cookie.
Spiced Oatmeal Cookies with Raisins (adapted from the Art of Simple Food by Alice Waters)
makes roughly 3 dozen cookies
1 1/2″ segment of ginger, peeled and sliced, plus 1 teaspoon finely minced
heaping 1/2 cup raisins
4 whole cloves
1/2 cup plus 1 teaspoon water
1 1/2 cups rolled oats (not quick cook)
1/2 cup all-purpose flour
1/2 -1 teaspoon salt
1/2 teaspoon freshly ground, or crushed, coriander seed
2 pinches ground cloves
2 dashes cinnamon
maybe a couple twists of pepper
1 stick unsalted, slightly soft, butter
6 tablespoons granulated sugar
6 tablespoons dark brown sugar
1 teaspoon baking soda
1 egg (preferably room temperature)
1 teaspoon vanilla extract
In a small saucepan combine 1/2 cup water, the raisins, coriander, cloves, and ginger slices; bring everything to a boil and set aside to steep for 20 minutes.
Preheat your oven to 375 degrees. Line two heavy duty baking sheets with parchment.
Assemble the dry ingredients. Grind the oats in a food processor–a few pulses should do it. In a medium bowl, whisk together the ground oats, flour, cinnamon, and cloves, and then set aside.
In a large bowl, cream the butter with beaters, or, if using a stand mixer, with the paddle attachment. Beat on a low speed until the butter is fluffy and creamy. Then add the sugars, and beat again until the mixture is fluffy and light. Toss in the teaspoon minced fresh ginger. Combine 1 teaspoon boiling water and 1 teaspoon baking soda in a small bowl, and then add the the butter mixture. Beat in the egg just until combined. Remove the ginger slices and cloves from the steeping raisins, and strain out any water. Fold into the butter mixture. Slowly add the flour, beating until just combined.
Drop in 1″ balls onto the prepared baking sheets and bake for 8-10 minutes, rotating baking sheets halfway through. Remove from oven and cool for 10 minutes, then remove to a plate, or wrap up.
Eve Saffron says
There is no measurement amount for the baking soda.
Brooklyn Supper Admin says
Hi Eve, it’s 1 teaspoon. Thanks for catching that. I’ve updated / clarified the recipe.
Sangmo Gurung says
I just gave these a whirl and they are awesome! Nice n crispy round the edges and deliciously soft in the middle. The soaked raisins give it something different. I used 1tsp salt and found it a little much though. Maybe err on the side of 1/2, just to be sure, haha. Cheers!