I've always had a soft spot for oatmeal raisin cookies. Okay, let's be honest. I've always had a soft spot for many kinds of cookies. And pies. And cakes. And dessert in general.
But back to oatmeal raisin cookies. I tried this recipe for the first time several weeks ago and it turned out to be one of the best versions of this cookie I've ever had. They are designed to be substantial cookies, which allows the insides to stay moist and chewy while the outsides take on a delicious crispiness. And the oat flavor comes through wonderfully here, something that's surprisingly missing in a lot of recipes.
As usual, I turned to my trusted cookbook, The New Best Recipe, for this and I hope you'll try them. I still have some of the dough in my freezer, ready to throw in the oven at any given moment. And now seems like just such a moment, don't you think?
Chewy Oatmeal Raisin Cookies
Makes about 18 large cookies
1-1/2 cups (7.5 ounces) unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
16 tablespoons unsalted butter
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
- Adjust the oven rack to the middle position and heat the oven to 350 degrees. Line a large baking sheet with parchment paper or spray it with nonstick cooking spray.
- Whisk the flour, baking powder, nutmeg, and salt together in a medium bowl.
- 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, one at a time.
- Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and raisins.
- Working with a generous 2 tablespoonsof 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.
- Bake until the cookies edges turn golden brown, 17-20 minutes, rotating the pan once during baking. Do not overbake. The edges should be browned, but the rest of the cookie should be very light in color. Let the cookies cool on the baking sheet for 2 minutes. Transfer to a cooling rack and let cool at least 30 minutes.
Thanks! I am having lots of company in the next two weeks and cookies are always welcome, can't wait to try these!ReplyDelete
NOM! I'm not much of a baker. I'm a Pillsbury chocolate chip cookie dough guy – emphasis on cookie DOUGH. But yours look mouthwatering. And I enjoyed reading it all – and the pictures –NOM! and I especially like the way you freeze the batter so you can take it out cook them at will. Maybe someday I'll become a foodie – until now I'll just read the recipes, look at the pictures, and enjoy it that way.God bless you and each and every one of yours this day Courtney – and thank you for this.ReplyDelete
@Kathleen: Hooray! I'm glad you have a reason to bake cookies...you'll have to let me know how you like them. Thanks for stopping by!ReplyDelete
@MamaGriffith: Yum indeed :o). And welcome back to the blogging world...we've missed you terribly!ReplyDelete
@Craig: We used to do the "break and bake" cookies all the time at my house...and they are soooo good! I feel "slightly" healthier by making up my own dough and keeping it in the freezer, but I suspect the health improvement here is marginal at best ;o). Always happy to help you live vicariously! Thank you so much for visiting. Grace to you, Friend.ReplyDelete