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BIG AND CHEWY OATMEAL-RAISIN COOKIES

List of Ingredients




Do not overbake these cookies. The edges should be brown, but the rest of the cookie should be very light in color. Parchment paper makes for easy cookie removal and cleanup, but it is not a necessity. If you don’t use parchment, cool the cookies on the baking sheet for two minutes before transferring them to a cooling rack.


1 1/2 C. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. freshly grated nutmeg
1/2 lb. (2 sticks) unsalted butter, softened
1 C. light brown sugar, packed
1 C. granulated sugar
2 large eggs
3 C. rolled oats
1 1/2 C. raisins (optional)



Recipe



Adjust oven racks to low and middle positions and heat oven to 350ºF. Line two large cookie sheets with parchment paper.

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

Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.

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

Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.

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, to cooling rack. Let cool at least 30 minutes before peeling cookie from parchment.


Makes about 18 large cookies.