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sweet treats: 
oatmeal raisin cookies 
by Yee-Fan Sun

When it comes to desserts, my boy's tastes are simple. So I've long since given up on trying to impress him with fancy tarts and tortes and pastries. He'll eat them, and like them, but really it's the all-American traditional classics he loves best. Like these chewy oatmeal raisin cookies. This version is generously spiced, and even includes a dash of cayenne. Don't be put off by the cayenne; it gives the final cookie just a hint of zip, bringing out the rest of the flavors without imparting any weird heat.

1-1/2 cups flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
dash of cayenne pepper
1/2 teaspoon baking soda
2 sticks (1 cup) salted butter, softened
2/3 cup brown sugar
2/3 cup white sugar
2 eggs
1 teaspoon vanilla
3 cups rolled oats
1 cup raisins

makes: 40 or so cookies

1 Preheat the oven to 375F.

2 Mix the flour, cinnamon, nutmeg, ginger, cayenne and baking soda in a medium sized bowl. In a big bowl, dump the butter and the two sugars, and beat until creamy and fluffy. Add the egg and vanilla, and beat for another minute or two.

3 Gradually add in the flour mixture, continuing to beat until just well combined. Stir in the oats and raisins.

4 Drop dough by the tablespoon onto an ungreased cookie sheet, leaving about an inch or so between cookies (they'll spread, but not all that much, as they cook). Bake until the tops are golden, about 8 to 10 minutes. Let the baked cookies sit on the baking sheet for a minute or so before transferring to a wire rack to cool completely. Stored in an airtight container, they'll stay chewy and moist for a few days.


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