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Oatmeal Raisin Cookies

Oatmeal Raisin Cookies
Christopher Mohs

Nothing exudes memories of grandmother’s house like a classic oatmeal raisin cookie. This twist on the classic may just bring those memories to a whole new level. With the warmth of Crumble Spice Artisan Blend and the luxurious flavor of toasted pecans, you will have a hard time resisting this batch of cookies ‘til you’ve eaten the very last one.


1/2 pound Butter
1 cup Dark Brown Sugar
1 cup Granulated Sugar
2 Extra Large Eggs
2 tsp Vanilla Extract
1 1/2 cups Whole Wheat Flour
1 tsp Baking Powder
1 tsp Crumble Spice Artisan Blend
1 tsp Salt
3 cups Old-Fashioned Oats
1 cup chopped Pecans
1 cup White Raisins
1 cup Regular Raisins


Preheat oven to 350 degrees F.  In a mixer combine butter, sugars, vanilla, and eggs and mix on medium high for about 3-4 minutes.  Next sift together flour, baking powder, Crumble Spice (use ground cinnamon as an alternative) and salt.  Reduce the mixer to low speed and slowly incorporate the flour mixture, pecans and raisins until just combined.

Using a #40 scoop, scoop out cookie batter onto a parchment lined cookie sheet

with about 2 inches between each dough ball. With wet fingers, gently press each ball slightly.

Bake the first sheet on the lower rack for 10 minutes and then move to the top rack and place the second sheet on the lower rack for the remaining 10 minutes, continue alternating for a total bake time of 20 minutes for each sheet of cookies.  When you remove the cookies from the oven, let them sit for five minutes to firm up and then remove to a cooling rack.