Lately, when I’ve been in a cookie-baking mood, my flavor of choice has been peanut butter, since my flourless recipe is just so darn easy to make. But dear hubby just sighs wistfully every time a new batch comes out of the oven, as these are not his favorite. When he flashes those sad puppy dog eyes at me one too many times, I like to surprise him with a batch of his faves—oatmeal raisin. Most recipes include a combination of brown and white sugar, but mine only includes brown to keep these cookies on the chewy side. And I’ve swapped out the classic vanilla extract for my favorite baking ingredient—chai spice.
1 stick unsalted butter, softened
3/4 cup brown sugar
1 teaspoon chai spice
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup flour
1 1/2 cup rolled oats
1/2 cup (3 ounces) raisins
electric mixer with large bowl
measuring cups and spoons, including a coffee scoop (1/8 cup)
2 quarter sheet (9” x 13”) baking pans, lined with silicone baking mats
1. Set oven to 350 degrees Fahrenheit. Place butter and sugar in mixer. Beat together on medium speed until fluffy.
2. Add egg, chai spice, baking soda, and salt. Let beat until smooth.
3. Add flour and let beat until just combined.
4. With mixing spoon, stir in oats and raisins.
5. Drop dough by coffee scoop onto prepared pans.
6. Bake until edges are lightly browned and center appears set—about 12 minutes.
7. Let stand at least 2 minutes in pan before transferring to rack to cool completely.
NOTES & TIPS
• No coffee scoop? Scoop by rounded tablespoons.
• Each dough ball should weigh about 1 ounce.
1 1/2 dozen (18 cookies)