This recipe takes oatmeal raisin cookies to a whole new level. They're hearty, perfectly soft, and chewy. Made with ghee for a heavenly nuttiness, oats, and lightly spiced with cinnamon and nutmeg, you won’t be able to have just one of these!
Preheat to 350F. Place your rack in the upper third of the oven.
Line your baking sheet with a silicone baking mat. If you don't have one, lightly grease the baking sheet or use parchment paper.
Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
In a large bowl or the bowl of a standing mixer, beat together the ghee, both sugars, eggs, and vanilla until well mixed.
Add the flour mixture to your large bowl in 3 batches, mixing well.
Stir in your raisins and oats.
Using an ice cream scoop, scoop the batter and place 6 cookies on a tray. You will have to cook them in batches. Smash down each cookie with your middle 3 fingers so they are ½-3/4 inch thick.
Bake 10-12 minutes, flipping the pan half way, until they are light golden brown.
Cool completely on the baking sheet.
To freeze, scoop them onto a baking sheet and freeze as scoops. Once frozen, you can transfer them to a freezer container or bag. To defrost, let them come to room temperature for 1 hour before smashing them down on a prepared baking sheet.To make your own ghee, place butter in a heavy-bottomed pan (you will need ~3 sticks for this recipe). Melt over medium-low heat and continue to cook for about 15 minutes. The butter will separate into whey, clear butter, and milk fat. The whey is on top, clear butter in the middle, and the milk fat sinks to the bottom. Cook until you can see the clear butter and the solids have dropped to the bottom of the pot. Skim off the whey and pour the clear butter into a container, leaving the solids on the bottom.