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Big Chewy Oatmeal Raisin Cookies



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Coffee Break I
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Big Chewy Oatmeal-Raisin Cookies
Cook's Illustrated January/February 1997

Cook's Illustrated - One Year Subscription 

 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
3 cups rolled oats
1 1/2 cups raisins

1. Adjust oven racks to low and middle positions; heat oven to 350 degrees F. In bowl of electric mixer or by hand, beat butter until creamy. Add
sugars; beat until fluffy, about 3 minutes. Beat in eggs 1 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 raisins.
3. Form dough into sixteen to twenty 2-inchballs, 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.

 Date Oatmeal:  Substitute 1 1/2 cups chopped dates for the raisins.
Ginger Oatmeal:  Omit raisins and add 3/4 teaspoon ground ginger.
 Chocolate Chip Oatmeal:  Substitute 1 1/2 cups semisweet chocolate
chips for the raisins.
 Nut Oatmeal:  Omit raisins, decrease flour to 1 1/3 cups, and add
1/4 cup ground almonds and 1 cup walnut pieces along with oats.
Almonds can be ground in food processor or blender.
 Orange and Almond Oatmeal:  Omit raisins and add 2 tablespoons
minced orange zest and 1 cup toasted chopped almonds (toast
almonds in 350-degree F. oven for 5 minutes) along with oats.

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