From Baking with Licker: Home Baking with Asian Accents by Jason Licker (self-published, 2020; $39.99)

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This cookie recipe – a riff on the classic oatmeal-raisin cookie – comes straight from pastry chef Jason Licker’s new self-published book, Baking with Licker: Home Baking with Asian Accents. Jason says, “I chose to use Chinese five-spice powder for a more dynamic flavor. While there are variations, Chinese five-spice is predominantly made up of star anise, cloves, cinnamon, Sichuan pepper and fennel seeds. This combination screams of autumn baking to me, and it is a perfect complement to an oatmeal raisin cookie. You can even make your own version of a five-spice mix to create new variations of your favorite cookies.” You can purchase Jason’s new book here.

Editor’s note: if the volume amounts in this recipe seem a little unusual, it’s because the measurements given in Jason’s book are all in grams – we added the volume measurements as a convenience for those who prefer to use them.

Makes 15 cookies

Ingredients

1 cup plus 2 1/2 teaspoons (136 grams) all-purpose flour
½ teaspoon plus 1/8 teaspoon baking soda
½ teaspoon baking powder
1/8 teaspoon salt
1 teaspoon Chinese five-spice powder
8 ½ tablespoons (120 grams) unsalted butter
½ cup (100 grams) granulated sugar
Scant ½ cup (100 grams) light brown sugar
1 large egg
½ teaspoon vanilla extract
2 cups (140 grams) old-fashioned rolled oats
¾ cup (120 grams) raisins

Instructions

In a medium bowl, gently whisk together the flour, baking soda, baking powder, salt and Chinese five-spice powder; set aside.

In a stand mixer with the paddle attachment, beat the butter, sugar and brown sugar at medium-high speed for 10 minutes, until the mixture is light and creamy. Every few minutes, use a spatula to scrape down the sides of the bowl to ensure a uniform mixture.

Combine the eggs and vanilla extract in a small bowl. Reduce the speed to medium-low and add this to the butter mixture in three increments. Once again, scrape down the sides of the bowl to ensure a uniform mixture.

While mixing at low speed, gradually add the reserved dry ingredients in three additions, mixing just until combined. Scrape down the sides of the bowl once more. While mixing at low speed, add the oats and raisins just until combined. Place the dough in a medium bowl, cover with plastic wrap and chill for at least 4 hours, or overnight.

When you are ready to bake, position a rack in the center of the oven and preheat the oven to 350˚F (175˚C). Line a baking sheet with parchment paper. Measure or scoop ¼ cup (50-gram) pieces of dough and roll them into balls. Arrange them on the prepared baking sheet, spacing them at least 2 inches apart. Using your palm, press down gently on each ball of dough until it is half of its original height. Bake the cookies for 12 to 15 minutes, rotating the pan from back to front to ensure even baking, until the edges of the cookies are browned. Let the cookies cool on the pan for a few minutes, then transfer them to a wire rack and cool completely.