Soft at the center, crisp at the edges, and warmly spiced, these oatmeal cookies are gently sweetened with maple sugar and rich molasses. Einkorn flour gives them a buttery crumb and a whisper of nuttiness, while old-fashioned oats bring a hearty, satisfying chew. A handful of raisins and toasted walnuts rounds them out with a rustic touch.
- 3/4 cup salted butter, softened
- 1 cup maple sugar
- 2 tablespoons unsulfured light molasses
- 2 large eggs
- 2 teaspoons brandy
- 1 2/3 cups einkorn flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine sea salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- 1/2 cup walnuts
In a medium mixing bowl, whisk the einkorn flour, baking soda, cinnamon, cloves, and salt together. Gradually, add the dry ingredients to the wet ingredients 1/2 cup at a time, and mix on low speed just until combined. Fold in the oats, raisins, and walnuts. Cover tightly and transfer to the refrigerator for at least 30 minutes and up to 2 hours.
Preheat the oven to 365 degrees F. Line a baking sheet with parchment paper.
Working in batches, scoop about 2 tablespoons of dough and roll it into a ball. Place the balls at least 2 inches apart on the prepared baking sheet. Bake for 10 to 12 minutes, or until the edges are just golden and the centers remain soft.
Allow the cookies to cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely. Store any leftovers in a tightly sealed container at room temperature for up to 5 days.
