|All Purpose Flour||1 cup|
|Baking Powder||.5 tsp|
|Baking Soda||.5 tsp|
|Ground Cinnamon||2 tsp|
|Ground Nutmeg||.75 tsp|
|Ground Ginger||.5 tsp|
|Ground Allspice||.25 tsp|
|Dark Brown Sugar||.75 cup|
|Vanilla Extract||1.5 tsp|
|Rolled Oats||.75 cup|
Preheat oven to 350 degrees F. Grease 2 large baking sheets, or alternately line them with parchment paper.
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Stir to combine
In a large bowl, beat canna-butter with brown sugar and sugar with an electric mixer until well combined and fluffy. Beat in egg and vanilla.
Beat in dry ingredients just until combined. Add oats and raisins and beat just until combined. Do not over mix!
Place drops of dough, about 1 3/4 tablespoons each, about 2 inches apart on the prepared baking sheets. Bake for about 15 minutes or until lightly browned.
Let stand for 2 minutes before removing to a wire rack to cool. Form unbaked dough into cookies and place on a baking sheet. Freeze before transferring to a freezer storage bag. Bake frozen cookies on a greased or parchment-lined sheet at 375 degrees F for about 18 minutes or until browned