Here is another one for Dessert Week! I love oatmeal raisin cookies. Maybe it is because I, in a way, trick myself into the idea that I am eating a “healthy” food, I mean it has raisins and oatmeal just like a good granola does, right, right? And Jacob really enjoyed how these turned out, not an undercooked softness or a gingersnap breaking cookie, but a cookie with a crunchy oatmeal with still-soft raisins, perfect!
- 1 cup (1/2 pound or 2 sticks) butter, softened
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon cinnamon
- 2 large eggs, well beaten
- 1 Tbsp vanilla
- 3 cups rolled oats (not instant)
- 1 1/2 cups raisins
Bake at 350 F for 10-12 minutes. A while in the freezer with some extra baking soda gives the cookies a bit more shape, but more flour might also help the problem. (I put the balls out on a metal pan right after I put the stoneware cookie sheet in the oven. Then just filled the partially cooled stoneware with some more chilled cookies for the next batch. Some more time in the freezer might have been good, but I don’t need to save some for more batches, this is a small enough batch on its own.)
Elise, the blogger who shared this recipe, reminds us: do not overbake these cookies. The edges should be brown, but the rest of the cookie should be very light in color.
The nutmeg was a bit strong. I’m learning that although I enjoy nutmeg, it can really take over your tastebuds if its ratio is too high in a recipe, I’ll cut it in half the next time I bake these wonderfully scrumptious cookies.