Ingredients:
2 1/2 cupsall-purpose flour
1 teaspoonbaking soda
1/2 teaspoonbaking powder
1/2 teaspoonfine sea salt
1 1/2 teaspoonsground cinnamon
1 teaspoonground nutmeg
1/4 teaspoonground cloves
1 cupunsalted butter, at room temperature
3/4 cupgranulated sugar
1/2 cupdark brown sugar
1 large egg
1 teaspoonvanilla extract
2 cupsfinely chopped dried fruit (a combination of your choice of: raisins, golden raisins, cherries, figs, apricots, dates)
Directions:
In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Use a stand mixer fitted with the paddle attachment to cream the butter until fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, add the sugars, and cream together. Mix until well combined. Add the egg and vanilla extract and mix until combined. With the mixer on the lowest speed, add the flour mixture. Scrape down the sides of the bowl again, then add the dried fruit.
Line 2 sheet pans with parchment. Scoop the cookie dough with a medium cookie scoop, about 2 tablespoons in volume, and place on the sheet pans about 2 inches apart (about 12 cookies per pan). Chill the cookies in the refrigerator for at least 30 minutes and up to overnight.
Heat the oven to 350°F. Bake for 12 to 15 minutes. Halfway through baking, if the cookies have not flattened out, give them a gentle pat with your fingers.
Bake in batches or reserve the extra cookie dough for later. The dough, scooped and frozen, keeps well for up to 2 months. To bake frozen dough, don’t bother to thaw it first—just add an extra minute or two to the baking time.