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The Best Recipe
(Cook's Illustrated)
Big Chewy
Oatmeal-Raisin Cookies
Cook's Illustrated January/February 1997
2
sticks (1/2 pound) unsalted butter, softened but still firm
1
cup light brown sugar
1
cup granulated sugar
2
eggs
1 1/2
cups all-purpose flour
1/2
teaspoon salt
1/2
teaspoon baking powder
1/4
teaspoon freshly grated nutmeg
3
cups rolled oats
1 1/2
cups raisins
1. Adjust oven racks to low and middle positions; heat oven to 350
degrees F. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs 1 at a time.
2. Mix flour, salt, baking powder and nutmeg together, then stir them
into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and raisins.
3. Form dough into sixteen to twenty 2-inchballs, placing each dough
round onto one of two parchment paper-covered large cookie sheets.
Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and
also switch them from top to bottom.) Slide
cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
Date Oatmeal: Substitute
1 1/2 cups chopped dates for the raisins.
Ginger Oatmeal: Omit
raisins and add 3/4 teaspoon ground ginger.
Chocolate Chip Oatmeal:
Substitute
1 1/2 cups semisweet chocolate chips
for the raisins.
Nut Oatmeal: Omit
raisins, decrease flour to 1 1/3 cups, and add 1/4 cup
ground almonds and 1
cup walnut pieces along with oats.
Almonds
can be ground in food processor or blender.
Orange and Almond Oatmeal:
Omit raisins and add 2 tablespoons minced
orange zest and 1 cup
toasted chopped almonds (toast almonds in
350-degree F. oven for 5 minutes) along
with oats.
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