1 cup raw almonds
2 sticks unsalted butter, wrappers reserved
13⁄4 cups organic cane sugar
2 teaspoons vanilla extract
13⁄4 cups whole-grain spelt flour
3⁄4 teaspoon baking powder
3⁄4 teaspoon baking soda
1⁄2 teaspoon sea salt
3 cups pressed oats
1 cup raisins
Set oven to preheat to 350 F. Meanwhile, place the almonds on an ungreased cookie sheet and put sheet in preheating oven. When oven is up to temperature, remove nuts. Chop almonds fine and set aside.
In a bowl with an electric mixer, cream the butter until light and fluffy. Add the sugar and vanilla and beat until smooth. Add the eggs and beat mixture until eggs are well incorporated.
In a separate bowl, stir together the spelt flour, baking powder, baking soda and sea salt. In three batches, add dry ingredients to bowl with butter-sugar mixture, making sure each addition is full incorporated before adding another. Add the oats 1 cup at a time, continuing to mix between each cup. Add the raisins and chopped almonds, mixing until just incorporated into dough.
Grease cookie sheets with reserved butter wrappers. Drop rounded tablespoons of dough onto cookie sheet. A standard-sized sheet should accommodate 12 cookies.
Bake cookies for 12 minutes. Let cool for a few minutes on sheet, then move to a counter or cooling rack.
Makes 48 cookies.
— Recipe adapted by Mary Shaw, culinary educator for Ashland Food Co-op, from “Joy of Cooking.”