Oatmeal-Fennel-Raisin Cookies | Grant Melton

Preheat the oven to 350˚F. 

In the bowl of a food processor, pulse 1 cup old-fashioned oats until coarsely ground or “sandy” in texture. Transfer to a medium mixing bowl and add all-purpose flour, whole wheat flour, the remaining ½ cup oats, salt, baking powder, baking soda, fennel seeds, ginger, cinnamon and cloves. Whisk to combine.. 

In a second mixing bowl, using your hands, combine the brown sugar and granulated sugar. 

In the bowl of a standing mixer, add the butter and, with the mixer running on low, add the sugars. One at a time, with the mixer still on low, add in the eggs. Increase the mixer speed to medium and beat until fluffy and pale, about 1 minute. Reduce the speed to low and add the dry ingredients in small increments, about ½ cup at a time, until incorporated. (It takes a while, but be patient.) Turn off the mixer once the dry ingredients are incorporated and the dough has formed. Mix in the almonds and raisins using a large rubber spatula or clean hands. 

Using a cookie scoop or large kitchen spoon, scoop the dough into large walnut-sized balls and arrange about 6 to 8 cookies each on a parchment-lined cookie sheet, leaving a few inches between each cookie. 

Bake cookies for 6 minutes, rotate the pan, and bake until cookies have spread and browned around the edges and risen slightly in the center, about 6 minutes more. Remove the cookies from the oven and, while the cookies are still warm, drizzle with honey and sprinkle with fennel pollen and flaky sea salt. Let cool on the cookie sheet.