Makes about 50 3” thin crisp cookies
2 sticks of unsalted butter, softened
1 cup of dark brown sugar
½ cup of white sugar
1 capful of vanilla extract
¾ cup of flour
1 teaspoon of baking soda
A pinch of salt
2 teaspoons of cinnamon
1 well rounded teaspoon ground nutmeg
1 well rounded teaspoon ground clove
2 cups of oatmeal
1 cup raisins
Baking parchment paper
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.