Brown Sugar: This ingredient adds a touch of caramel depth and moisture to the cookies. The molasses in brown sugar also helps create a chewier texture.

White Sugar: Provides sweetness and helps the cookies spread slightly during baking, creating those classic crinkled edges.

Butter/Margarine: Adds richness and flavor to the cookies. Butter offers a slightly superior taste due to its milk solids, but margarine can work as a substitute.

Baking Soda & Baking Powder: These work together to create lift and give the cookies a soft and chewy texture. The combination of baking soda (activated by the acidic brown sugar) and baking powder (double-acting) ensures even rise.

Nutmeg: This warm spice adds a touch of complexity and warmth, perfectly complementing the other ingredients.

Cinnamon: A warm spice that adds a bit of sweetness and subtle caramel note to the cookies.

Raisins: These plump jewels of sweetness provide a delightful burst of flavor and chewy texture.

Chopped Nuts: Offer a satisfying crunch and add richness to the cookies. Feel free to experiment with different types of nuts to customize the flavor profile. My favorite is pecans and walnuts!

Flour: Provides structure and holds all the ingredients together.

Feel free to get creative and substitute some ingredients based on your preferences or what you have on hand:

• Sugar: Don’t have white and brown sugar? No worries! You can use all white sugar for a slightly crispier cookie or all brown sugar for a chewier cookie. You can also substitute the white and brown sugar all together for your favorite sweetener, such as Splenda, but be sure to read the sweeteners label to know how much to use in place of the two cups of sugar.
• Fat Alternatives: While butter adds a wonderful flavor, margarine is a perfectly acceptable substitute. If you’re looking for a vegan option, use vegan butter or a dairy-free alternative like coconut oil. Keep in mind that using coconut oil might alter the flavor slightly.
• Leavening Adjustments: Missing baking powder? You can use an equal amount of baking soda (about ¾ teaspoon) as a substitute. However, the cookies might not rise quite as high.
• Spice It Up!: Nutmeg is a classic, but feel free to experiment with other warm spices like ginger or cloves. You can also create a festive twist with a sprinkle of ground allspice.
• Raisins: Not a fan of raisins? Substitute with other dried fruits like chopped dried cranberries, chopped apricots, or even chopped dates for a richer flavor.
• Nut Variations: The possibilities are endless! Swap out the walnuts or pecans for chopped almonds, hazelnuts, cashews, or even a mix of your favorites. You can also substitute chopped peanuts for a more classic peanut butter cookie flavor.
• Flour Power: All-purpose flour is the standard choice here, but you can also try a whole wheat flour blend for a slightly nuttier flavor and added fiber. For a gluten-free option, use a certified gluten-free flour blend and be sure to check the baking time as it might be slightly affected.

Storing at Room Temperature:

• Once your cookies have cooled completely, store them in an airtight container at room temperature. A classic cookie jar works perfectly, or you can use an airtight plastic container lined with parchment paper. This method will keep your cookies fresh and soft for up to 7 days.

Freezing for Later:

• This is a fantastic way to enjoy fresh-baked cookies whenever the craving strikes! Prepare the dough according to the recipe. After scooping the dough balls onto baking sheets, simply freeze them for at least 2 hours, or until firm.
• Once frozen, transfer the dough balls to a zip-lock freezer bag, removing any excess air. Label the bag with the date and store it in the freezer for up to 3 months.
• Here’s the best part: You can bake the frozen dough balls straight from the freezer! Preheat your oven

Q: My cookies turned out too flat. What went wrong?

A: There could be a few reasons for this. Did you accidentally use melted butter instead of softened butter? Melted butter can cause the cookies to spread more. Another possibility is that you overmixed the dough. Mix until just combined to avoid developing the gluten too much, which can lead to flatter cookies.

Q: My cookies are a bit too dry. How can I fix that?

A: A couple of things might have contributed to dryness. Did you accidentally use slightly less wet ingredients than called for? Double-check your measurements! Additionally, baking for too long can dry out the cookies. Keep an eye on them during baking and take them out of the oven when they’re just golden brown around the edges, even if they seem a bit soft in the center. They will firm up as they cool.

Q: Can I use a different type of nut or dried fruit in these cookies?

A: Absolutely! The beauty of this recipe is its versatility. Feel free to experiment with different chopped nuts and dried fruits you like. Almonds, hazelnuts, cashews, chopped dried cranberries, chopped apricots, or even chopped dates are all delicious alternatives.

Q: How can I make these cookies chewier?

A: For chewier cookies, there are a couple of tricks. First, use all brown sugar instead of the combination of white and brown sugar. Brown sugar adds moisture and chewiness. Additionally, slightly under-bake the cookies by a minute or two. They will continue to firm up as they cool. You can also try chilling the dough in the refrigerator for 30 minutes before baking. This allows the flavors to meld and can help the cookies hold their shape better, resulting in a chewier texture.

Q: I don’t have nutmeg. Can I still make these cookies?

A: Of course! While nutmeg adds a warm and classic touch, you can still make delicious cookies without it. Simply omit the nutmeg from the recipe. Feel free to experiment with other warm spices like ginger, cloves, or even a pinch of cardamom for a different flavor profile.

Q: How many cookies does this recipe make?

A: This recipe typically yields around two to three dozen cookies, depending on the size of your scoops.