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Helen's Big Chewy Oatmeal Raisin Cookies

Source of Recipe

BB


List of Ingredients

1/2 lb. (2 sticks) unsalted butter, soft but still firm
1 cup brown sugar
1 cup granulated sugar
2 eggs
1+1/2 cup flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. freshly grated nutmeg
1/4 tsp. ginger (opt.)
1/2 tsp. cinnamon (opt.)
3 cups rolled oats
1+1/2 cups raisins (opt.)
1/2 cup pecans (opt.)



Recipe

Heat oven to 350ºF.

Beat butter until creamy; add sugars; beat ‘til fluffy, ~ 3 min. Beat in eggs, 1 at a time.

Mix flour, salt, baking powder & spices together, then stir them into the butter-sugar-egg mixture. Stir in the oats, raisins, & nuts.

Form the dough into 16-20 2” balls (large cookie scoop); place on cookie sheet & bake until edges turn golden brown, 22-25 min. Turn sheets front-to-back half-way through baking time.

Helen's Notes: Adapted from Cook’s Illustrated; Cook’s Illustrated 2/97, p.22

If you prefer a less sweet cookie, you can reduce the white sugar by 1/4 c, but you will lose some crispness. Do not overbake these cookies. The edges should be brown, but the rest should be light in color. Let the cookies cool on the baking sheet for 2 min. before transferring to cooling rack.

Makes 24 large scoop cookies; 32 medium scoop cookies.