Chinese Five-Spice Oatmeal Raisin Cookies

Recipe View 45 mins Plump the raisins: Soak raisins in a bowl of warm water for at least 30 minutes, or up to an hour. This ensures they remain soft and juicy during baking. Drain thoroughly and pat dry. (30-60 minutes)

Recipe View 5 mins Prepare for baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy release and cleanup.

Recipe View 4 mins Cream the base: In a large bowl, cream together the softened butter, granulated sugar, and dark brown sugar using an electric mixer until light and fluffy. This step is crucial for creating a tender cookie. (3-5 minutes)

Recipe View 2 mins Incorporate wet ingredients: Beat in the eggs one at a time, followed by the vanilla extract, until well combined. Ensure each egg is fully incorporated before adding the next. (1-2 minutes)

Recipe View 2 mins Combine dry ingredients: In a separate bowl, whisk together the quick-cooking oats, all-purpose flour, toasted walnuts, flaked coconut, Chinese five-spice powder, baking powder, ground cinnamon, and salt. (1-2 minutes)

Recipe View 3 mins Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. (2-3 minutes)

Recipe View 2 mins Fold in raisins: Gently fold in the plumped raisins until they are evenly distributed throughout the dough. (1-2 minutes)

Recipe View 6 mins Shape and bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. (5-7 minutes)

Recipe View 14 mins Bake to perfection: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set. (12-15 minutes)

Recipe View 7 mins Cool and enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (5-10 minutes)