Author Notes: For me, two things are true. First, it is tough to beat a good oatmeal raising cookie. Second, it's even tougher to find a recipe that strikes the right chewy/crispy balance and doesn't taste like a health biscuit. After lots of hunting and tweaking (LOTS), this is my formula for success, every time. It's the brown sugar. —lisina
Makes about 30 cookies
- 2 sticks of butter at room temp
- 1 1/2 cups brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups rolled oats
- 1 1/2 cups AP flour
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 tablespoon salt
- 1 teaspoon baking powder
- 1 1/2 cups raisins, the plumpest you can find
- Heat oven to 375.
- With a mixer fitted with the paddle attachment, cream the butter with the brown sugar. When the mix is fluffy and relatively uniform, add the vanilla and then the eggs while mixing, one at a time.
- In a separate bowl, stir together the dry ingredients, then add to the butter mixture in three batches, while mixing until just incorporated. Mix in the raisins.
- Scoop the dough onto a cookie sheet lined with a silpat. Scoops should be about the size of a golf ball and eight should fit perfectly on a half sheet pan if you stagger them.
- Bake for 15-17 minutes depending on the strength of your oven. The cookies should be nice and golden, when you take them from the oven. The inside will still be soft.
- This recipe was entered in the contest for Your Best Picnic Recipe
- This recipe was entered in the contest for Your Best Recipe with Cereal