Ingredients

The following ingredients have 4 Servings
  • 1 cup butter (softened)
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs (room temperature)
  • 1/2 tbsp vanilla
  • 1 cup white flour
  • 1/2 cup wheat flour (you can sub in all white)
  • 1/2 tbsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 to 1 tsp ground cloves (I go with 1 full tsp)
  • 3 cups old fashioned oats (or rolled oats)
  • 1 1/2 cup raisins

Instruction

  • Preheat oven to 350 degrees.
  • Cream butter and sugars together in a large mixing bowl. Add in eggs, one at a time until well blended. Add in vanilla and mix until combined.
  • In a large bowl, combine flours, baking soda, cinnamon, cloves and salt.  Add to the creamed mixture and stir until just combined.  I like to use 1 full teaspoon of cloves but if you are hesitant at all you can try 1/2 of a teaspoon.
  • Finally, mix in the oats and raisins.  The cookie dough should be nice and thick.  I like to refrigerate my cookie dough for about 15 minutes before baking.  I find that the cookies bake more evenly.  So if you have the time and the patience, give it a try ?
  • Drop by rounded teaspoonfuls on lightly greased cookie sheets.  The cookies need about 10-12 minutes – start checking at 10 – you do not want to over bake these cookies!
  • Let the cookies cool for a couple minutes on the baking sheet before moving them to a rack.  These cookies stay soft and moist for several days when stored in an airtight container.  I can’t really tell you past that because they simply don’t last long around here ?