Equipment Needed
- Stand mixer or handheld electric mixer
- Large mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Step-by-Step Instructions
My process always starts with the butter and sugar. In the bowl of my stand mixer, I cream together the softened butter and packed brown sugar on medium speed for a good 3-4 minutes. I don’t rush this step. The mixture should become light, fluffy, and pale in color. This creates the foundation for a cookie that’s crisp yet tender. Then, I add the eggs one at a time, beating well after each addition and scraping down the bowl. Finally, I beat in the vanilla extract. The smell at this stage is already sweet and promising.
While the butter and sugar are creaming, I whisk together my dry ingredients in a separate, large bowl. I combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Whisking ensures the leaveners and spices are evenly distributed throughout the flour, which prevents dense spots in the cookies. I give my chopped nuts and dried fruits a light dusting with a tablespoon of this flour mixture—this little trick helps prevent them from sinking to the bottom of the dough during baking.
Now, for the grand combination. With the mixer on low speed, I gradually add the flour and spice mixture to the creamed butter and eggs. I mix just until the flour disappears and a soft, somewhat stiff dough forms. It will be quite thick. Then, I turn off the mixer and use a sturdy wooden spoon or spatula to fold in the floured nuts and dried fruits. This requires a bit of elbow grease! I fold and press until every nut and raisin is evenly distributed throughout the dough. The dough is very thick and studded with goodies—this is exactly what you want.(See the next page below to continue…)