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They will be thick with molten, slightly domed centres. Using a 4-inch biscuit cutter, coax the cookies into perfect circles, gently forcing the edge of the cookies toward the centre. If you’ve followed my recipes, this will be familiar: Smack the pan on the edge of the counter. Using a 4 tablespoon (#16) cookie scoop, portion 13 dough balls, arranging half on each pan, three inches all around, and bake - one tray at a time - for 9-10 minutes, rotating halfway, until just-set and lightly golden at the edges. Scrape it down and give a few turns with a spatula to ensure nothing is unmixed at the bottom of the bowl. The dough will be dense and moist and will gather around the paddle. With the mixer on a low speed, add the dry ingredients and mix for a minute, then add the oats, then the raisins. Scrape down the bowl throughout this process. Combine the maple syrup and vanilla and stream down the side of the bowl with the mixer running on medium. Add the egg yolks and beat for another minute. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars until lightened and slightly fluffed, about 4 minutes. Regarding ground pepper: Aim for the finest grind your pepper mill can provide, but not as fine as pre-packaged ground pepper you’d find in your grandmother’s shaker. In a medium bowl, whisk together the dry ingredients and set aside. 140 grams (1 cup + 2 tablespoons) all-purpose flourġ70 grams (1½ sticks, ¾ cup) salted butter, room temperatureĢ75 grams (2 cups) Jumbo Flame or Red raisins