Name: Chewy Spicy Raisin Oatmeal Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24
Ingredients: 2 cups all purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1 tsp kosher salt; 2 Tbsp yellow mustard seed; 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup packed brown sugar; 2 large eggs; 2 tsp vanilla; 3 Tbsp honey mustard; 3 cups oats (not instant); 1 ½ cups raisins; 1 cup unsweetened shredded coconut

Ingredients

Flour mixture

2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

2 Tbsp yellow mustard seed

Cream mixture

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

2 tsp vanilla

3 Tbsp honey mustard

Oatmeal mixture

3 cups oats (not instant)

1 ½ cups raisins

1 cup unsweetened shredded coconut

Instructions

Preheat oven to 350°F.

Whisk together flour, baking soda, baking powder, salt and mustard seed. Set aside.

Combine butter, sugars, eggs, vanilla and honey mustard with hand mixer on low. Increase speed to high and beat until fluffy and colour lightens.

Stir flour mixture into creamed mixture until no flour is visible. (Over-mixing results in a tough cookie.) Add oatmeal mixture. Stir to incorporate.

Drop tablespoons of batter 2 inches apart onto baking sheet, sprayed with non-stick cooking spray.

Bake 11-13 minutes on centre rack until golden and cookie is still moist beneath cracks on top. Remove from oven. Let cookies sit on baking sheet for 2 minutes before transferring to wire rack to cool. Store in airtight container for up to 3 days or freeze up to 3 months.