Spicy Oatmeal Raisin Cookies

I love a spicy cookie.  That's probably one of the reasons I love fall and winter food so much.  Not that it needs to be fall or winter to enjoy these cookies.  These are good any time. 

I've discovered a way to make them semi-healthy:  I make them with coconut oil.  Coconut oil is great for baking, though I don't use it in all of my recipes because the coconut flavor does linger.  However, in a recipe like this, with spices that mask the coconut flavor, it works great.  The cookies are nice and chewy and deliciously spicy.

SPICY OATMEAL RAISIN COOKIES
adapted from Allrecipes.com

1 cup coconut oil*
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla extract
1 1/2 cups flour
1 tsp. baking soda
1 1/2 tsp. cinnamon
3/4 tsp. cloves
1/2 tsp. salt
3 cups old-fashioned rolled oats
1 1/2 cups raisins
1/2 cup sliced almonds, optional

Preheat oven to 350 degrees.  In a large bowl, beat together coconut oil and sugars until creamy.  Add vanilla and eggs and beat until smooth.  Add the baking soda, cinnamon, cloves, and salt and slowly add in the flour until combined.  Mix in oatmeal, raisins, and almonds (if using).

Drop by rounded teaspoonfuls (or use a medium cookie scoop) onto ungreased or parchment-lined baking sheets.  Bake for 8-10 minutes until light and golden.  Let cool for 2 minutes on baking sheet before removing to wire rack.  Store in an airtight container.  Makes about 3 dozen.

* The coconut oil can be replaced with 1 cup butter or shortening or a combination of the two.