Chewy Oatmeal Raisin Cookies
I decided to make some oatmeal raisin cookies. I overbaked the first dozen or so because I was making smaller cookies than the recipes calls for and I forgot to decrease my baking time. Sometimes my brain just doesn’t work properly in the kitchen! Once I figured out why my cookies were crisp not chewy (as the name would imply), I adjusted my baking time and I was all set. I thought these were great even though I’m not a big fan of oatmeal raisin cookies.
I sent these in my first Operation Baking Gals package back in February, just didn’t get around to posting the recipe until now.
Chewy Oatmeal Raisin Cookies – from Katie – originally from America’s Test Kitchen – a double batch gave me ~8 dozen cookies1 1/2 c. unbleached all-purpose flour
1/2 tsp baking powder
1/4 tsp nutmeg, freshly grated
1/2 tsp salt
16 Tbsp unsalted butter, softened but still cool
1 c. packed light brown sugar
1 c. granulated sugar
2 large eggs
3 c. old-fashioned rolled oats
1 1/2 c. raisins
Preheat oven to 350 degrees and prepare 2 baking sheets.
Whisk flour, baking powder, nutmeg, and salt together in medium bowl and set aside.
Either by hand or with an electric mixer, beat the butter on medium speed until creamy.
Add the sugars and beat until fluffy, about 3 mins.
Beat the eggs in one at a time.
Stir the dry ingredients into the butter-sugar mixture with a wooden spoon.
Stir in the oats and raisins. (I used my hands for this since I was doing a double batch. It just barely fit into the bowl of my mixer.)
Working with generous 2 Tbsp of dough each time, roll dough into 2-inch balls.
Place the balls onto the prepared baking sheets, spacing them at least 2 inches apart. (I used a cookie scoop then flattened them a bit.)
Bake until the cookie edged turn golden brown, 20 to 25 mins. (Mine were baked ~14 minutes)
Let the cookies cool on the baking sheets for 2 mins.
Transfer the cookies with a wide spatula to a wire rack.
Let cool at least 30 minutes.
That’s really cool! Thanks for sharing the info. 😀
I did OBG last fall and enjoyed it I need to sign up again.
thank you so much for doing this, my husband just got back from 15 months deployed!
A have a quick tip for ya- since some of the soldiers are a ways out and their mail takes sometimes 4 weeks to get there, put a piece of bread (i wrapped mine in parchment paper) in with the cookies to keep them from going stale!
Thanks for the tip Jess. I followed the instructions on the OBG website that said that bread can sometimes mold, so instead use some apple peel. So I put some apple peel between the paper towels on the top and bottom of each container.
Great post! Thanks for sharing all the info! I hope you join us again next round! I checked with my husband about the condition of the cookies he’s been receiving. It’s been taking about a week or so to get them, and he said they all have been so fresh! They have a “community” table in the hallway and he says the homebaked goodies disappear in a flash! They are all very appreciative! Thanks again for baking! I’m craving your cookies right now!!!
How thoughtful of you! Your cookies all look delicious and I’m sure they will appreciate all the effort you put into them!
Thanks! I definitely plan on doing it again. Next time I probably won’t send quite as many cookies. It did end up costing quite a bit more than I expected. That’s what I get for sending 20 dozen cookies I guess…
What a great way to show your support and share your talents. High five to you!
How thoughtful of you! I used to do this for Desert Storm, and would pack it in popcorn. Just a thought.
Keep it Sweet,
Suzy
just wanted to thank you for doing this…my husband served in Iraq for 16 months (yes you read that right). He said that receiving packages means the world to them. It will be much appreciated!
What a wonderful thing to do! I bet the lucky soldier will appreciate a little sweet treat from home. 🙂
You have such a generous heart! I am sure these lovely cookies will be appreciated! 🙂
What a great idea! Thanks for sharing!