Big Chewy Oatmeal Raisin Cookies from Cooks Illustrated

My daughter Katie baked up a batch of these oatmeal-raisin cookies today, and all I can say is: They are incredible!  When it comes to cookies, if there are options, I'm likely to grab a chocolate chip first, but these moist, chewy oatmeal raisin cookies can give a chocolate chip a run for its money.  Cookie for cookie, these might disappear first!


BIG CHEWY OATMEAL RAISIN COOKIES

thanks to Cooks Illustrated and Christopher Kimball
makes 16 to 20 large cookies

• 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 (or a pinch of dried)
• 1/2  teaspoon cinnamon
• 3 cups rolled oats
• 1 1/2 cups raisins (optional)

Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. ed.note: don't skimp on the time mixing the sugar and butter together. longer is better for these cookies. and make sure each egg is incorporated completely before adding the next

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 optional raisins.

Form dough into sixteen to twenty 2-inch balls, 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.

Photo of Katie's cookies by me, Jeannie (still trying to figure out my new camera!)