• 2 cups all purpose flour
  • 3 cups quick oats
  • 3 sticks salted butter
  • 1 lb dark brown sugar
  • ¼ tsp Kosher salt
  • 6 egg yolks
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ¾ cup raisins
  • 2 tbsp Louisiana Pepper Exchange Jalapeño Puree


  1. Heat butter in a small saucepan over low heat, stirring occasionally, until it is about 85-90% melted.
  2. Transfer to bowl of stand mixer.   Using a paddle attachment, turn on low and add brown sugar about a quarter of a cup at a time until combined.  Increase to medium speed and let cream for 2-3 minutes.
  3. Turn mixer back to low and add egg yolks one at a time.
  4. Add vanilla and Louisiana Pepper Exchange Jalapeño Pepper Puree.
  5. Combine flour, cinnamon, baking powder, baking soda and salt in a separate bowl.
  6. Slowly add the combined dry ingredients while mixing slowly.
  7. When incorporated, add raisins until incorporated.
  8. Transfer to storage container and place in refrigerator overnight.
  9. Scoop golf ball sized dough onto a parchment-lined baking sheet.
  10. Bake on preheated convection oven at 350°F for 13-14 minutes.
  11. Remove from oven and let sit on the hot pan for 3-4 minutes. 
  12. Remove to room temperature surface to cool.

Makes about 32 cookies.

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