1 c butter, softened
1 c brown sugar
1/2 c white sugar
2 eggs, room temp.
1/2 Tbls vanilla
1 c white flour
1/2 c wheat flour (you can sub in all white)
1/2 Tbls ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 – 1 tsp ground cloves (I go with the full 1 tsp)
3 cups old-fashioned or rolled oats
1 1/2 c raisins
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 🙂