Sugar, Spice & Everything Nice Cookies

Last night I really wanted to make some cookies but had no desire to 1. make ANOTHER trip to Wal-mart and 2. spend money.  So I thought ok, what do I have in my kitchen?  Raisins and oats…Raisin Oatmeal Cookies!  Probably not that exciting for many people, but I happen to love them.  So I hopped online and found this highly-rated recipe from Allrecipes.com for Beth’s Spicy Oatmeal Raisin Cookies.  I quickly got to work figuring out how I wanted to change the recipe.  I guess I can’t leave good enough alone; it’s seriously an issue.

Anyway, as I gathered my ingredients I also found nearly empty bags of chocolate chips and coconut.  And then it hit me that I had walnuts in my freezer!  Yep, it was all going in the cookie!  And then things really got crazy…I decided to use CAKE flour!  See, I did some research and found that cake flour has a very low percentage of protein which lends to the tender quality it gives cakes.  So I figured by subbing some for the AP flour, I might get a little bit softer cookie.  Did it work?  I think so but I honestly would need to do a side by side comparison to be 100% sure how much of a difference it made.  They puffed up nice and big right out of the oven but definitely deflated a bit when cooled.

Regardless, the cookies were delicious, very buttery, slightly chewy around the edges and soft inside.  The flavor reminded me of Chai, which I happen to love!  The only change I might make is reducing the cloves to 1/4 t.  It was just a teensy bit too pronounced for my taste.  And I do believe soaking the raisins makes all the difference!  I will definitely do that from now on.  Feel free to play with the ingredients like I did–you never know what wonderful creation you’ll come up with!

Sugar, Spice and Everything Nice Cookies

1/4 c. (1/2 stick) Unsalted Butter, softened

3/4 c. Shortening

1 c. Packed Light Brown Sugar

1/2 c. White Sugar

2 Eggs

2 t. Pure Vanilla Extract

1 c. AP Flour (or 1 1/2 c. if using all AP Flour)

1/2 c. + 1 T. Cake Flour

1 t. Baking soda

1 1/2 t. Ground Cinnamon

1/2 t. Ground Cloves

1/2 t. Salt

2 c. Quick Oats

1 c. Raisins, soaked in 1 c. spiced rum for 2+ hours (or warm water) and drained

3/4 c. Semi-Sweet Chocolate Chips

3/4 c. Sweetened Flaked Coconut, toasted

1/2 c. Walnuts, toasted and coarsely chopped

Directions

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.

In a mixer, cream together the butter, shortening, brown sugar and white sugar on medium-high speed until light and fluffy about 3 minutes.  Add eggs one at a time and then vanilla.  In a medium bowl, whisk together the flour(s), baking soda, cinnamon, cloves and salt.  Add to the butter/sugar mixture and thoroughly combine.  Stir in the oats, raisins, chocolate chips, toasted coconut and walnuts.  Drop onto the baking sheets with a 2-inch scoop.

Bake 9 minutes, rotating pans and switching racks half-way through.  Let cool on pans for 2 minutes and then cool completely on a wire rack.

Makes 45 cookies.

TIP:  For just about anything “toasted” (such as coconut and nuts) all you need to do is spread it in a single, even layer on a baking pan and pop into a 350 degree oven for 6-7 minutes.  Easy!