Hi guys, it feels like it has been awhile since I posted but it’s only been about 2 weeks. In any case I missed blogging, and baking! I’ve had a busy last two weeks so that’s why I have been away for a couple of weeks. But I am back at it again! I mentioned to Craig this week how I missed baking and I need to get back to it this weekend! So this weekend I picked my favorite oatmeal raisin cookie. I love that this cookie stays soft and chewy on the inside once completely cooled, and develops a nice sugary-like crust on the outside. Just perfect! Try them, I think you’ll agree.
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon table salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon nutmeg
- 16 tablespoons unsalted butter, softened
- 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 an oven rack to the middle position and preheat oven to 350 degrees. Line a full sized baking sheet with parchment paper. Whisk flour, salt, baking powder and nutmeg together and set aside.
- Using a stand mixer fitted with the paddle attachment, beat butter and both sugars at medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time and mix on low speed until incorporated, about 30 seconds.
- With mixer on low speed slowly add dry ingredients until combined, about 30 seconds. Mix in oats and raisins until combined. Give dough a final stir to make sure all ingredients are evenly distributed. Chill dough in refrigerator for 10 minutes to make dough easier to work with.
- Roll 2 tablespoons of dough into a ball and place 2 inches apart on baking sheet. Bake until cookies turn golden brown around edges, about 20 minutes, rotating pan halfway through baking. Let cookies cool on baking sheet for 2 minutes then transfer to a wire rack to cool completely.
Adapted from Cook’s Illustrated Cookbook