When I think of comfort food in the form of a cookie, I think of oatmeal cookies. These were nice and chewy with a nice crisp on the outside. One thing I loved about this recipe is how it bypassed the strong flavor of cinnamon and made the oatmeal the star of the show…just how it should be!
Big Chewy Oatmeal Raisin Cookies
Cook’s Note: If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it’s not a necessity. If you don’t use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.
1 1/2 C unbleached all-purpose flour
1 1/2 C raisins (optional)
1/2 t table salt
1/2 t baking powder
1/4 t fresh ground nutmeg
2 sticks unsalted butter (1/2 pound), softened but still firm
Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.
Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper–covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
Makes 16-20 large cookies.
Source: America’s Test Kitchen