- 2 cups self-rising flour
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground nutmeg
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 1/2 cups brown sugar, firmly packed
- 2 large eggs
- 1 Tbsp vanilla extract
- 3 cups quick-cooking oats
- 1 1/2 cups raisins
- 1 medium-sized sweet potato, peeled and grated (about 2 c)
- Stir together flour, cinnamon, and nutmeg. Set aside.
- Cream butter, sugars, eggs, and vanilla until smooth.
- Stir flour mixture into wet ingredients and mix with a large spoon until dough is wet. Stir in oatmeal, raisins, and grated sweet potato until well mixed. Cover bowl and chill for at least 2 hours.
- Shape heaping tablespoons of dough into balls. Place 2 inches apart on a cookie sheet lined with parchment, a baking mat, or sprayed with nonstick cooking spray.
- Bake at 350° for 12 minutes or until bottoms of cookies have begun to brown and tops are no longer glossy.
- Let cookies sit on cookie sheet for 2 minutes. Remove to a cooking rack and completely cool.
The trick to soft, chewy cookies is to chill the dough before baking. Chilled dough doesn’t spread when baked like room-temperature dough, which results in thin, crispy cookies.