Chewy Oatmeal Raisin Cookies

My Dad's favorite kind of cookie is oatmeal raisin and they have been steadily rising to the top of my list over the years. I think it has something to do with age. You never wanted them as a kid but now, all the overly sweet desserts and cookies seem too much for your aging palate. America's Test Kitchen has come up with my favorite variety of oatmeal raisin cookies, their Big and Chewy Oatmeal-Raisin Cookies. They don't, however, put any cinnamon in the dough and depending on my mood I will follow the recipe or add just 1/4 of a teaspoon. Lately I've been leaving it out like they suggest.  I also don't make them as big as they suggest either. Mine are probably half the size, using about 1 Tbs of dough per cookie. 

I should add that these oatmeal cookies get crispy real quick if you over cook them. That's why my cook time is weird like 16-17 minutes. Keep an eye on them toward the end so you know how your oven cooks them. Remember that the recipe says to keep them on the pan for two minutes so maybe error on the slightly under done side for your first time cooking them. 

Chewy Oatmeal-Raisin Cookies

Makes about 3 dozen medium size cookies 

Ingredients 

1 1/2 c all-purpose flour

1/2 tsp salt

1/2 tsp baking powder 

1/4 tsp nutmeg 

16 Tbs unsalted butter, softened 

1 c packed light brown sugar

1 c granulated sugar

2 lg eggs

 3 c old-fashioned rolled oats

1 1/2 c raisins

Directions 

Preheat oven to 350 degrees.

Line 2 baking sheets with parchment paper.

Cream butter and both sugars.

While they are creaming whisk together the flour, salt, baking powder, and nutmeg in a medium bowl. 

Add eggs to the butter mixture just until combined.

Add flour mixture to the butter mixture.

Stir in the oats and raisins just until combined. 

Scoop out about a Tbs of dough per cookie and keep it pretty rounded, roll with your hands if you'd like. 

Place 2 inches apart on pan. 

Bake about 16-17 minutes, until edges are just golden brown and the middles still look a bit wet.  Allow to sit on pan for two minutes after removing them from oven. 

Transfer to a cooling rack.