A lunchbox staple: the oatmeal raisin cookie. I don't think I fully appreciated it when I was a kid - I would have reached for peanut butter of chocolate chip first, but as time went on, I started to get it - the joy of an oatmeal cookie with crispy edges and a soft, chewy center. The flavour of oats, a subtle spice/salt combo and sweet chewy raisins. We enjoyed a batch of these cookies this past week, they make the perfect mid-morning snack with coffee, or as dessert with a glass of ice cold milk...maybe even breakfast...they're oatmeal, which is a breakfast food, right?
Oatmeal Raisin Cookies
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp fresh grated nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup softened butter
- 1 cup packed brown sugar
- 1 cup sugar
- 2 large eggs
- 3 cups rolled oats (not quick oats)
- 1 1/2 cups raisins
Line two baking sheets with parchment paper and put one oven rack in the lowest position and one in the middle position.
Whisk the flour, baking powder, nutmeg and salt together in a medium-sized bowl and set aside. Put the butter in the bowl of the stand mixer and beat with the paddle attachment until creamy. Add in the brown sugar and white sugar and beat until fluffy. Beat in the eggs, one at a time. Add the dry ingredients to the bowl and mix until combined. Add the oats and raisins and mix again.
Scoop the dough with a cookie scoop, or about 1/4 cup per cookie. Place the cookie dough on the baking sheets, leaving about 2" between cookies. Bake for about 25 minutes, rotating the sheets from top to bottom, bottom to top half-way through the baking time. The cookies are done when they are golden brown around the edges, but still light colour in the middle.
Recipe adapted from Baking Illustrated