Big
and Chewy Oatmeal-Raisin Cookies
Makes
about 18 large cookies
If
you prefer a less sweet cookie, you can reduce the white sugar by one-quarter
cup, but you will lose some crispness. Do not overbake these cookies. The
edges should be brown, but the rest of the cookie should be very light
in color. Parchment paper makes for easy cookie removal and cleanup, but
it is not a necessity. If you don’t use parchment, cool the cookies on
the baking sheet for two minutes before transferring them to a cooling
rack.
11/2
cups all-purpose flour
1/2
teaspoon salt
1/2
teaspoon baking powder
1/2
teaspoon freshly grated nutmeg
1/2
pound (2 sticks) unsalted butter, softened
1
cup light brown sugar, packed
1
cup granulated sugar
2
large eggs
3
cups rolled oats
11/2
cups raisins (optional)
1.
Adjust oven racks to low and middle positions and heat oven to 350 degrees.
Line two large cookie sheets with parchment paper.
2.
Whisk flour, salt, baking powder, and nutmeg together in medium bowl.
3.
Either by hand or with electric mixer, beat butter until creamy. Add
sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
4.
Stir dry ingredients into butter-sugar mixture with wooden spoon or
large rubber spatula. Stir in oats and optional raisins.
5.
Working with generous 2 tablespoons of dough each time, roll dough into
2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least
2 inches between each ball.
6.
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, to cooling rack. Let cool
at least 30 minutes before peeling cookie from parchment.
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