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.