Makes between five and seven dozen, depending on the size of
your teaspoon.
Qty
|
Ingredient
|
Prep
|
Comment
|
¼ lb.
|
Buter (1 stick)
|
At room temperature
|
|
1 c.
|
Light brown sugar
|
Packed
|
|
1 c.
|
Granulated sugar
|
||
1.4 t.
|
Salt
|
||
1 t.
|
Cinnamon
|
Ground
|
|
½ t.
|
Numeg
|
Ground
|
|
½ t.
|
Allspice
|
Ground
|
|
½ t.
|
Ginger
|
Ground
|
|
½ t.
|
Cloves
|
Ground
|
|
2
|
Eggs
|
At room temperature
|
|
1 t.
|
Baking soda
|
||
1 t.
|
Baking powder
|
||
1 t.
|
Red wine vinegar
|
||
2 c.
|
Flour
|
Unbleached
|
|
1 c.
|
Raisins
|
||
1 c.
|
Walnut pieces
|
||
1 c.
|
Rolled oats
|
Instructions:
1.
|
Preheat
oven to 375 degrees F (convection setting works well for baking)
|
2.
|
Cream
together butter and sugars until fluffy
|
3.
|
Add
salt, spices and mix briefly
|
4.
|
Add
eggs, one at a time, mixing briefly after each
|
5.
|
Add
baking powder and baking soda, mix briefly
|
6.
|
Add flour,
about 1/3 at a time, mixing gently after each addition
|
7.
|
Add
raisins, walnuts, oats, and vinegar, mixing gently until combined
|
8.
|
Drop
batter by teaspoons onto ungreased cookie sheet. Bake for 13 – 14 minutes until lightly
browned.
|
