I am not a raisin fan.  Golden raisins are alright, but regular raisins are just not my thing.  Despite this, I made these Oatmeal Raisin Cookies, and they are quite tasty.  I think they’d be even better without the raisins, but an Oatmeal-Raisin lover I know said these are delicious.  If you have a split household, divide the batter at the end and add raisins to only half.  If I wasn’t adding raisins I’d up the amount of cardamom and nutmeg to 1/4 teaspoon each and make them more of a spiced oatmeal cookie.

Oatmeal Raisin Cookies

Makes 42 cookies (using a 1oz cookies scoop)

Adapted from My Kitchen Addiction

• 2 sticks (1 cup) unsalted butter, room temperature
• 3/4 cup dark brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/8 tsp ground cardamom
• 1/8 tsp freshly grated nutmeg
• 3 cups old-fashioned rolled oats
• 1 1/2 cups raisins (optional)

Beat together the butter, brown sugar, and granulated sugar until light and fluffy.  Add in the eggs one at a time, mixing well after each addition.  Mix in the vanilla.

Sift together the flour, salt, baking powder, cinnamon, cardamom, and nutmeg, and add the dry ingredients to the butter-sugar mixture mixing by hand until just combined.  Stir in the oats and raisins.

Using a cookie scoop, scoop the batter onto a baking sheet lined with parchment paper.  Stick the dough in the freezer for about 15 minutes, and then store in a ziploc bag in the freezer until ready to bake.  Preheat the oven to 350°F.  Bake for 15-20 minutes until golden and the cookies are set.