- 1 ⅓ cups [190 g] all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon Peni Miris Cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground Anamalai Nutmeg
- 12 tablespoon [1½ sticks or 170 g] unsalted butter, at room temperature
- ¾ cup [150 g] brown sugar
- ½ cup [100 g] granulated sugar
- 1 large egg
- 2 teaspoons pure Kaveri Vanilla extract
- 1 ½ cups [150 g] rolled oats
- ¾ cup [105 g] raisins
Ingredients
Methods
- Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F [180°C]. Line three sheet pans with parchment paper.
- In a medium bowl, combine the flour, baking soda, cinnamon, salt, and nutmeg.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the brown and granulated sugars and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and mix on medium speed until combined. Add the flour mixture and mix on low speed until just combined. Add the oats and mix on low speed until almost combined, then add the raisins and finish mixing on low speed. Using a spatula, stir the batter to incorporate any stray oats on the bottom of the mixing bowl.
- Form the dough into 11/2 oz [45 g] balls (2 tablespoons) and put 8 cookies on each sheet pan.
- Bake one pan at a time, rotating halfway through baking. Bake until the edges are light golden brown (the middle will still look slightly undercooked), 12 to 14 minutes. Give the pan a slight bang on the oven rack and then remove it from the oven.
- Transfer the sheet pan to a wire rack and let the cookies cool completely on the pan. Store cookies in an airtight container at room temperature for up to 3 days.
