Six-Spice Oatmeal Raisin Cookies

Note from Cheri: Chef Toby Willis (see photo below) of Gatlinburg, Tennessee's fabulous Inn at Buckberry Creek shared this unique dessert recipe with us. Toby's grandmother gave him the recipe and it was one of his favorite treats when growing up. Toby says the secret is the ground cumin, just the right amount to give the cookies a delicious distinctive flavor. The Inn is the upscale place to dine and stay in the Gatlinburg region. Click here to learn more about the Inn at Buckberry Creek, more of Chef Toby's recipes, and to learn more about this wonderful family travel destination.

1 1/2 cups all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon freshly grated nutmeg 1 teaspoon ground ginger 1 teaspoon ground cumin a pinch of ground cloves 1 pinch of cayenne pepper 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 cup packed brown sugar 1 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 3 cups old-fashioned or quick-cooking oats 1 cup raisins

Makes About 60 Cookies Preheat the oven to 375° F. Into a bowl sift together flour, spices, baking soda, and salt. In a large bowl with an electric mixer beat butter and sugars until light and fluffy and beat in the egg and vanilla. Add flour mixture and slowly beat until just combined well. Stir in rolled oats and raisins (dough will be stiff). Working in batches, drop dough by level tablespoons about 2 inches apart onto an ungreased baking sheet and bake in the middle of the oven until golden, 8 to 10 minutes. Cool cookies on baking sheet for 1 minute then transfer to racks to cool completely.