Big Chewy Oatmeal-Raisin Cookies
- 2 sticks unsalted butter, softened but still firm
- 1 cup (8 ounces) light brown sugar
- 1 cup (7 ounces) granulated sugar
- 2 eggs
- 1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
- 1/2 teaspoon table salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon fresh ground nutmeg
- 3 cups (9 ounces) rolled oats
- 1 1/2 cups (9 ounces) raisins
- Adjust oven racks to low and middle positions; heat oven to 350F. 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.
- 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.
- 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.
If you want, you can substitute 1 1/2 cups (9 ounces) semisweet chocolate chips for the raisins or omit the raisins altogether.
They came out really well: very chewy, but a little too sweet. I'm going to cut the granulated sugar down to 3/4 cup (5 1/4 ounces) the next time I make the recipe.