I love oatmeal. Not only is it a healthy option, being a whole grain, but baking with it just provides such good flavor. I am not saying oatmeal cookies are healthy, but they sure do taste good. My all-time favorite cookies are made with oatmeal, Caramel Apple Oatmeal Cookies. Those are going to be hard to top, but these cookies are still delicious. A little crunch on the outside and moist on the inside, the texture is perfect.
Chewy Oatmeal-Raisin Cookies, from Baking Illustrated
1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon 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 (not packed)
Preheat oven to 350 degrees F. Line baking sheet with parchment paper or spray with cooking spray.
In a medium bowl combine flour, baking powder, nutmeg, and salt.
With mixer, beat butter on medium speed until creamy. Add sugars and beat until fluffy. Beat in eggs, one at a time.
With a wooden spoon or large rubber spatula, stir dry ingredients into butter-sugar mixture. Once combined, stir in oats and raisins.
Working with 2 tablespoons of dough each time, roll dough into 2-inch balls and place on prepared baking sheets – at least 2 inches apart.
Bake until edges turn golden brown, approximately 22-25 minutes. Let the cookies cool on the baking sheets for 2 minutes and then transfer to wire rack. Let cool at least 30 minutes (or not, like me) and enjoy!
This is supposed to yield 18 large cookies, but I ended up making about 24.
Nutrition per cookie (yielding 24 cookies): 215 calories, 8.8g fat, 5.2g saturated fats, 36.1mg cholesterol, 70.7mg sodium, 42.7g carbohydrates, 2.5g fiber, 25.9g sugar, 2.4g protein