People can be very particular about their oatmeal raisin cookies. Do you like them chewy, crunchy, with raisins, with nuts? You get the picture. Just about as many ways to make these as to make chocolate chip cookies. Just about, but not quite.
These were pretty tasty! I found that they were a great texture and they were pretty decent sized. I gave them away as an auction item but managed to make enough that we were able to sample them.
Chewy Oatmeal Raisin Cookies
Source: Brown-Eyed Baker
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
16 tablespoons unsalted butter, softened but still cool
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
3 cups old-fashioned rolled oats
1 1/2 cups raisins
Adjust the oven racks to the low and middle positions and heat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or spray them with 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 tablespoons 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 sheets for 2 minutes. Transfer the cookies with a wide metal spatula to a wire rack. let cool at least 30 minutes.
Makes about 18 cookies