Raisin Spice Cookies
In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, butter and brown sugar on medium speed until fluffy, about 5 minutes. Beat in the egg and vanilla.
In a separate bowl, combine the flour, oats, baking soda, salt, cinnamon, nutmeg and cloves. With the mixer on low, gradually add the flour mixture, followed by the milk, stirring just until moistened. Stir in the raisins.
Refrigerate dough for 2 hours, or until well chilled.
Preheat the oven to 350. Scoop rounded tablespoons of dough, shape into a ball and place two inches apart on a baking sheet lined with a Silpat or parchment paper. Slightly flatten each ball so that they bake evenly.
Bake for 8 1/2 - 9 minutes, until a light golden brown. Cool for several minutes on the baking sheet, then transfer to a wire rack to cool completely. (These cookies are actually better eaten cool, rather than hot from the oven.)
Yields about 4 dozen.
WW Points Plus Value: 2 points per cookie
Recipe from Curly Girl Kitchen