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spiced oatmeal cookies with raisins

(post, Elizabeth Stark)

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This is a classic oatmeal cookie with crisp, lacy edges and a slightly cakey center. The oatmeal lends the wholesomeness, and the raisins bring the nostalgia. The right texture, and a hint of sophisticated flavor, make for a very satisfying cookie.

Spiced Oatmeal Cookies with Raisins (adapted from the Art of Simple Food by Alice Waters)
makes roughly 3 dozen cookies

1 1/2" segment of ginger, peeled and sliced, plus 1 teaspoon finely diced
heaping 1/2 cup raisins
4 whole cloves
1/2 cup plus 1 teaspoon water
1 stick unsalted, slightly soft, butter
6 tablespoons granulated sugar
6 tablespoons dark brown sugar
1 egg (preferably room temperature)
1 teaspoon vanilla extract
1 1/2 cups rolled oats (not quick cook)
1/2 cup all-purpose flour
1/2 -1 teaspoon salt
1/2 teaspoon freshly ground, or crushed, coriander seed
2 pinches ground cloves
2 dashes cinnamon
maybe a couple twists of pepper

In a small saucepan combine 1/2 cup water, the raisins, coriander, cloves, and ginger slices; bring everything to a boil and set aside to steep for 20 minutes.

Preheat your oven to 375 degrees. Line two heavy duty baking sheets with parchment.

Assemble the dry ingredients. Grind the oats in a food processor--a few pulses should do it. In a medium bowl, whisk together the ground oats, flour, cinnamon, and cloves, and then set aside.

In a large bowl, cream the butter with beaters, or, if using a stand mixer, with the paddle attachment. Beat on a low speed until the butter is fluffy and creamy. Then add the sugars, and beat again until the mixture is fluffy and light. Toss in the fresh ginger. Combine the 1 teaspoon boiling water and the baking soda and then add the the butter mixture. Beat in the egg just until combined. Remove the ginger slices and cloves from the steeping raisins, and strain out any water. Fold into the butter mixture. Slowly add the flour, beating until just combined.

Drop in 1" balls onto the prepared baking sheets and bake for 8-10 minutes, rotating baking sheets halfway through. Remove from oven and cool for 10 minutes, then remove to a plate, or wrap up.