Tuesday, June 15, 2010

Spice in the City: Five Spice Oatmeal Raisin Cookies

I have been conspicuously absent from the blog for the past few weeks, and that is because, not only have I been studying for the bar exam, but I have also been in the process of moving into a new apartment in NYC. Now that I am officially moved in, and I have my brand-new, cornflower blue Kitchenaid mixer (!!) all set up, I am back to baking on a semi-regular basis. I wanted to make something quick an easy during a short study break, so I decided to inaugurate my new mixer with oatmeal raisin cookies. My boyfriend also specifically requested something without chocolate (see my previous post). I found this recipe on my Epicurious iPhone app, and the amazing reviews convinced me to try it. The result? Spicy, oatmeal raisin perfection.

Five-Spice Oatmeal Raisin Cookies, adapted from Diane's Six-Spice Oatmeal Raisin Cookies, Gourmet, September 1997
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cumin
a pinch ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 large egg
1 teaspoon vanilla
3 cups old-fashioned oats
1 cup raisins

Preheat the oven to 375 degrees Farenheit.

In a bowl, sift together flour, spices, baking soda, and salt. Using an electric mixer, beat together butter and sugars until light and fluffy. Then beat in egg and vanilla. Add flour mixture and slowly beat until just combined. Stir in rolled oats and raisins.

Drop dough by tablespoons about 2 inches apart onto an ungreased baking sheet. Bake in the center of the oven until golden, 8 to 10 minutes. Cook cookies on baking sheet 1 minute, and transfer to racks to cool completely. ((post by emily))

This made about 50 cookies.



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