My absolute favorite cookie is the oatmeal raisin cookie. I will usually make a batch and just keep it in the freezer and pop them in the toaster oven when I need a cookie. This recipe comes from the new best recipe book. It seems like I have been using that book all the time now, it's just my "go-to" cookbook. I've tried making many oatmeal raisin cookie recipes, and this recipe is by far my favorite. I think it's because of the nutmeg!!! Here's the recipe, with a few of my changes.
adapted from the New Best Recipe cookbook
1 1/2 cups unbleached all purpose flour
1/2 tsp baking powder
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 tsp salt
16 tbsp (2 sticks) unsalted butter, softened by still cool
1 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
3 cups old fashioned rolled oats
2 cups raisins
- Adjust the oven racks to the low and middle positions and heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
- Whisk the flour, baking powder, nutmeg, cinnamon, 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, 1 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 tbsp of 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 cookie edges turn golden brown, 22 to 25 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Let the cookies cool on the baking sheet for 2 minutes. Transfer the cookies with a wide metal spatula to a wire rack. Let cool at least 30 minutes.
- the original recipe uses 1 cup of granulated sugar, but I think 3/4 cup is plenty sweet. The original recipe doesn't call for cinnamon, but I just added a little bit. It also calls for 1 1/2 cup of raisin, but I like lots of raisins.
- I've tried using both old fashioned rolled oats and quick oats. The texture for the quick oats is less chewy and softer.
- A little trick I do with the raisins is I soak the raisins in a bowl of water for about 30 minutes. I think this makes them plump up and taste better in the cookies.