Ingredients
2 cup butter (I microwave 30-60 sec on 1/2 power)
18.5 oz brown sugar
2 egg
1/2 cup sour cream
4 tsp vanilla
1/2 tsp almond extract
15 oz flour
2 tsp baking soda
2 tsp cinnamon, I use fresh ground from huge cinnamon sticks found at the Asian food store
1 tsp fresh ground nutmeg
1 tsp ginger
1 tsp clove
pinch salt
3 cups steel cut oats
3 cups old fashioned oats
2 cup raisins
1 cup coconut, I use unsweetened fine from the bulk section
Sift or whisk dry ingredients together.
Mix on medium sugar and soft-but-not-melted butter until light and fluffy- about 90 seconds, scrape edges and bottom, then 90 more seconds.
Add eggs one at a time, mixing about 30 seconds after each. Scrape down sides and bottom.
Add sour cream and extracts, mix 30 seconds. Scrape sides and bottom.
Place flour mixture in a huge bowl. Add butter mixture and stir gently until combined. Stir in oats, coconut, and raisins.
Drop by 3 tablespoon cookie scoop on parchment lined baking sheets.
Bake at 325 in preheated oven for 12-14 min.
