SPELT AND HONEY OATMEAL RAISIN COOKIES
Makes: about 15 cookies
1/2 cup (125 ml) unsalted butter, at room temperature
■ 1/3 cup plus 1 tsp (85 ml) light brown sugar
■ 1/3 cup plus 1 tsp (85 ml) granulated sugar
■ 2 tbsp (30 ml) honey
■ 3/4 tsp (4 ml) baking soda
■ 1/4 tsp (1 ml) baking powder
■ 1/2 tsp (2.5 ml) ground cinnamon
1/4 tsp (1 ml) ground ginger
■ 3/4 tsp (4 tsp) kosher salt
■ 1 large egg, at room temperature
■ 1 1/2 tsp (7.5 ml) pure vanilla extract
■ 1 cup (250 ml) spelt flour
■ 1 2/3 cups (410 ml) rolled oats (not quick oats)
■ 1 cup (250 ml) raisins
■ 1/2 cup (125 ml) toasted walnuts, chopped
1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, honey, baking soda, baking powder, cinnamon, ginger and salt.
2. Mix on low to combine, then increase the speed to medium and cream until light and fluffy, about 5 minutes. Scrape down the sides of the bowl and the paddle a couple of times during this process to ensure even mixing.
3. Reduce the mixer speed to low and add the egg and vanilla. Increase the speed to medium and mix until smooth. Scrape down the bowl and paddle.
4. With the mixer on low, add the flour. When there are just a few streaks of flour remaining, add the oats, followed by the raisins and walnuts. Mix just until combined.
5. Use a flexible spatula to stir from the bottom of the bowl a few times to make sure everything is well mixed and there are no pockets of unincorporated flour. Cover and chill until just firm, about 45 minutes.
6. While the dough is chilling, preheat the oven to 350 F (175 C) with a rack in the middle, and line 2 baking sheets with parchment paper.
7. Portion the dough into ping-pong sized balls, about 3 tbsp (45 ml) each. Place the cookies on the prepared baking sheets about 2 1/2 inches (6 cm) apart.
8. Bake the cookies one sheet at a time until the edges are golden but the centres are still soft and pale, about 13-15 minutes. Rotate the sheet in the oven halfway through baking. 9. Cool the cookies on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely. Store leftovers in an airtight container.