Recipe for Big and Chewy Oatmeal Raisin Cookies – My daughter made these cookies today for her grandchildren and they are the best oatmeal cookies I have ever had. You simply have to try them.
Big and Chewy Oatmeal Raisin Cookies
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My daughter made these cookies today for her grandchildren and they are the best oatmeal cookies I have ever had. You simply have to try them.
1 1/2 Cups all-purpose flour
1/2 tsp. salt (use ¼ tsp. if starting with salted butter)
1/2 tsp. baking powder
1/4 tsp. freshly grated NUTMEG
2 sticks butter,unsalted softened
1/2 tsp. PURE VANILLA EXTRACT
1 Cup light brown sugar, packed
3/4 Cup granulated sugar
2 large eggs
3 Cups oatmeal
1 1/2 Cups raisins
Adjust oven racks to low and middle positions and preheat oven to 350°.
Line cookie sheets with parchment paper or spray with nonstick cooking spray.
In a medium bowl, sift together the flour, salt, baking powder and NUTMEG; set aside.
Beat the butter and VANILLA until creamy.
Add the sugars and beat until fluffy, about 3 minutes.
Beat in the eggs, one at a time.
Gradually add the dry ingredients to the butter mixture and mix well.
Fold in the oats and raisins.
Roll the dough into generous 2-inch balls. Place the balls on the cookie sheets, leaving at least 2 inches between each ball.
Bake at 350° until the cookie edges turn golden brown, about 20-25 minutes.
Halfway through the baking time switch the cookie sheets from top to bottom and turn them from front to back.
Place the cookie sheets on a cooling rack and let the cookies cool completely before removing.
