Tuesday, July 24, 2012

Oatmeal Raisin Cookies

Here's a recipe for classic oatmeal raisin cookies that I think you'll really enjoy.  It comes from Cooks Illustrated, so you know it has to be good!  While most oatmeal raisin cookies tend toward the cinnamony side (my favorite!), these don't have any cinnamon at all.  The recipe calls for freshly grated nutmeg, which brings out the "oaty-ness" of the cookies better.  Not a fan of raisins?  No problem!  Feel free to swap them out with chocolate chips!

Big Chewy Oatmeal Raisin Cookies

makes 16 to 20 large cookies

2 sticks (1/2 pound) unsalted butter, softened but still firm
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
3 cups rolled oats
1 1/2 cups raisins

Preheat oven to 350 F. Line two baking sheets with parchment.

In a medium bowl, whisk together the flour, baking powder, salt and nutmeg. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, until well combined. With the mixer on low, gradually add the dry ingredients, beating just until combined. Mix in the oats and chocolate chunks until evenly distributed in the dough.

Divide the dough into 2 tablespoon balls and place on the prepared baking sheets, leaving 2 inches between them. Bake for about 20-22 minutes, or until the edges of the cookies are golden brown (the centers will still be pale - don't overbake). Transfer the baking sheet to a wire rack and let the cookies cool a few minutes before removing them to the rack to cool completely. Repeat with remaining dough (be sure to let the baking sheet cool in between batches).

Store in an airtight container at room temperature.


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