Since it is the holiday season and since I love cookies I thought I would spice up our work holiday party this year. I mean I already have a reputation for being louder than the norm. So I say why not make loud cookies. Now, be warned that my sense of loudness is not always vocally. Actually it is usually more it is with actions, clothes, etc… So for this years edition of the 6 spice Oatmeal Raisin Cookie which is hijacked from Diane at Epicurious. I then removed her subtle attempts to make a real spiced cookie and converted into my own masterpiece. In the words of Emeril – BAM! Anyway isn’t that is what cooking in all about, adding your own spice of life to what ever you are cookie. Adding a little bit of you with the creation. Well my spice of life is spice itself. I like all sorts of spices but most of all I think I like Curry’s and Hot. So without further ado here is the recipe.
- 1 1/2 cups all-purpose flour (I actually like to use 3/4 cup all-purpose flour and 3/4 whole wheat flour) Cookie is a little flatter but has more meat to it.
- 2 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 1 teaspoon Cayenne pepper(original call for a pinch, I squash that wimpy approach to true sweet hot mouth warming fun)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (kosher)
- 2 sticks (1 cup) unsalted butter softened (make sure this is real butter and that fake impostor otherwise known as margarine)
- 1.5 cup packed brown sugar or use molasses for some real fun.
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 3 cups old-fashioned or quick-cooking rolled oats (this is really a suggestion, dough should be firm)
- 1 cup white chocolate chips (another suggestion, add as much as you need).
- 1 cup craisins or dried cranberries (again this is really just a suggestion, more cranberries make a happier taste bud)
Preheat oven to 375°F (I actually set mine to 380°F)
Into a bowl sift together flour, spices, baking soda, and salt. In a large bowl with an electric mixer beat butter and sugars until light and fluffy and 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 in middle of oven until golden, 11 – 13 minutes (nothing is normal with this recipe so why would you expect the time to cook to be the normal 8 – 10 minutes. The original recipe says to cool prior to taking off the sheet for 1 minute. I would actually wait an entire set. Basically I use 3 sheets, 1 in the oven, 1 prepared to go in and 1 cooling. Works real well but heck it is now your recipe so have fun. The best of all is I get to make these with my son who loves the batter. Well I love the batter too.