Oatmeal Cookies, take 2!

So, last time, we baked oatmeal cookies using the Quaker Oats recipe.  We thought that maybe Cook’s Illustrated’s recipe for oatmeal cookies would be better, so we decided to try their recipe.

(I think the Cook’s Illustrated recipes my mom uses are really good!)

These cookies are a lot bigger than the Quaker cookies and they have nutmeg in them instead of cinnamon. I liked the nutmeg, but my mom didn’t like it as much (she prefers cinnamon*).  These are also chewier than the other cookies, and I liked them better overall.

Kristen’s note: I did like these cookies better than the Quaker ones because I thought the chewy texture was great.  I’d just skip the nutmeg next time if it were up to me.

First, combine the butter and the sugar.

Then, add the eggs.

Next, in a separate bowl, combine the flour, baking powder, salt, and nutmeg.  My mom says you could use a different spice if you’d like.

Then add the flour mixture to the butter mixture.

Stir in the oatmeal and raisins.

Shape the dough into balls, using 2 tablespoons of dough for each ball.  These are really big balls of dough!

Bake in a preheated 350° oven for 22 minutes.  Rotate the cookie sheets halfway through the baking time.

Let the cookies cool on the cookie sheet for 2 minutes, and then move them to the counter to cool.

Big and Chewy Oatmeal Raisin Cookies
Print Me! (if you don’t want to waste ink, set it to print in black and white)

2 sticks unsalted butter (1/2 pound), softened but still firm
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon fresh ground nutmeg (or cinnamon)
3 cups rolled oats
1 1/2 cups raisins

Heat oven to 350° F. In a mixing bowl, cream the butter, brown sugar and white sugar.  Add the eggs.

In a separate bowl, combine the flour, salt, baking powder, and nutmeg.  Add flour mixture to butter mixture gradually.

Stir in the oats and raisins.

Form dough into balls, using 2 tablespoons of dough for each cookie.  Bake for 22 minutes, rotating cookie sheet halfway through baking.  Let cookies cool on sheets for two minutes, then remove to a counter to cool completely.

Kristen’s note: We found this recipe in our Cook’s Illustrated Cookbook*, which I’ve highly recommended many times before.

*Purchases made through this affiliate link support this blog.