I love the addition of cloves to this classic oatmeal cookie recipe. It gives them just a little more kick and did indeed make my kitchen smell heavenly on this cold winter day!
I like to try and "healthy up" treat recipes, so I made some small changes. First I substituted a cup of wheat flour for the white to get some more whole grain in there. Since wheat flour doesn't rise as well as white, I also added a half teaspoon more baking soda. Instead of the shortening I used unsweetened applesauce, which made the dough just a little too wet, so I added another eighth cup or so of wheat flour.
As per others' suggestions I soaked the raisins in some boiling water for a few minutes, and that made a big difference. Instead of getting all bitter and shrivelly, the raisins stayed plump and juicy.
I also recommend flattening the cookie dough a bit when you drop it onto the baking sheet. I love that these cookies don't spread very much.
The finished product: moist, chewy, just barely crisp on the edges, and very very good. These are sure to be gobbled up by my family when they all get home this afternoon!
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I love the addition of cloves to this classic oatmeal cookie recipe. It gives them just a...