You want thick, chewy oatmeal cookies? You came to the right place! This is the best oatmeal cookie recipe I know of--enjoy.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
3 cups rolled oats
1. 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.
2. 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.
3. 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.
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2 comments:
Yum! I need to try these. Question on the oats - I feel like I always get the wrong ones for oatmeal cookies - which exact ones did you use? Btw, it's Beth here! I am a food blog junkie, so glad I found this!
Good question. I actually use two kinds of oats: "baby" oats and regular rolled oats (both organic, of course)! Sometimes I'll toast some of them in a skillet on medium-low heat (just stir them a lot until they smell "engagingly toasty" as Mollie Katzen says in her recipe for Pecan Oat Muffins in her cookbook, "The Enchanted Broccoli Forest).
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