Wednesday, July 20, 2011
Oatmeal Raisin Cookies
While the recipe I followed was for "Big and Chewy" I went for "Smallish but Still Chewy"cookies. Still tasty and an interesting oatmeal cookie without cinnamon: I didn't realize how much leaving out the cinnamon would change the taste (in a good way!), but not a cookie crumb was left in our house.
I'm sharing this recipe at These Chicks Cooked Link Party.
Big and Chewy Oatmeal Cookies
from America's Test Kitchen Cookbook
Makes about 18 large cookies
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon grated nutmeg
16 tablespoons unsalted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
3 cups old-fashioned oats
1 1/2 cups raisins
1. Preheat oven to 350 degrees. Whisk flour, salt, baking powder, and nutmeg together in a medium bowl; set aside.
2. In a standing mixer, beat the butter and sugars at medium speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, and mix until combined, about 30 seconds.
3. Decrease the speed to low and slowly add the dry ingredients until combined, about 30 seconds. Mix in the oats and raising until just incorporated.
4. Spoon out the dough into a generous 2 tablespoons, and roll the dough into balls about 2 inches in diameter. Place the dough on baking sheets prepared with parchment paper, spacing them about 2 inches apart.
5. Bake, switching and rotating the sheets halfway through the baking time, until the cookies turn golden brown around the edges, 22 to 25 minutes.