Chewy Oatmeal-Raisin Cookies

By Addie

Let’s talk about these cookies. They are absolutely incredible. Not only are they outright massive in size, but the flavor is awesome, they are thick and chewy (which I love), and neither the oats nor the raisins overpower the other. The “secret” ingredient in this recipe is that it includes no cinnamon like many other oatmeal raisin cookies, but rather just a smidge of nutmeg. It’s enough to bring all of the flavors of the cookie together and yet it plays a rather silent part. If you didn’t know it was in there, you probably wouldn’t be able to detect it. I love subtle, sneaky flavors like that. You definitely don’t want to over bake these cookies, so keep a close eye on them. The recipe says 22 to 25 minutes; I baked the first batch for 22 minutes and they were definitely overdone. The second batch I baked for 20 minutes and they were much, much better. I may shave another minute or two off the next time I make them. Keep in mind that everyone’s ovens are different, so baking times can always vary.

Ingredients

• 1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 16 Tablespoons (2 sticks) unsalted butter, softened but still cool
• 1 cup packed (7 ounces) light brown sugar
• 1 cup (7 ounces) granulated sugar
• 2 large eggs
• 3 cups old-fashioned rolled oats
• 1 1/2 cups raisins

Preparation

Step 1

1. Adjust the oven racks to the low and middle positions and heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking powder, nutmeg, and salt together in a medium bowl.

3. Either by hand or with an electric mixer, beat the butter on medium speed until creamy. Add the sugars; beat until fluffy, about 3 minutes. Beat in the eggs, 1 at a time.

4. Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and raisins.

5. Working with a generous 2 Tablespoons of dough each time, roll the dough into 2-inch balls. Place the balls on the prepared baking sheets, spacing them at least 2 inches apart.

6. Bake until the cookie edges turn golden brown, 22 to 25 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies with a wide metal spatula to a wire rack. Let cool at least 30 minutes.

(From Baking Illustrated)