Butter (2 sticks)
in a heavy-bottomed pan. Melt over medium-low heat. The butter will separate into whey, clear butter, and milk fat.
Let it cool almost back to room temperature before you skim off the whey because it is easier to skim when cooled. Once the whey is skimmed off, gently pour out the clear butter, and discard the milk solids on the bottom. The ghee is the clear butter.
Preheat to 350 degrees F (175 degrees C). Place your rack in the upper third of the oven.
Line your baking sheet with a silpat. If you don't have one, grease your baking sheet.
Whisk together the
All-Purpose Flour (1 3/4 cups)
Baking Soda (3/4 tsp)
Baking Powder (3/4 tsp)
Salt (1/2 tsp)
Ground Cinnamon (1 tsp)
Ground Nutmeg (1 tsp)
In a large bowl, beat together the ghee,
Brown Sugar (1 1/2 cups)
Granulated Sugar (1/4 cup)
Vanilla Extract (1 Tbsp)
until well mixed.
Add the flour mixture to your large bowl in 3 batches, mixing well.
Stir in your
Raisins (2 cups)
Old Fashioned Rolled Oats (4 cups)
Using an ice cream scoop, scoop the batter and place 6 cookies on a tray. You will have to cook them in batches. Smash down each cookie with your middle 3 fingers so they are 1/2-3/4 inch thick.
Bake 10-12 minutes, flipping half way, until they are light golden brown.
Cool completely before removing from the baking sheet. They will be soft until cooled and you will break them if you don't wait. Serve and enjoy!