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Chewy Oatmeal Cookies

Wednesday, December 9th, 2009
Chewy Oatmeal Cookies from Liz Cook
Day 7-Oatmeal Cookies

2 sticks unsalted Butter

1 cup Light Brown Sugar

¾ cup Raw or Unbleached Sugar

2 Eggs

1 ½ cups all-purpose Flour

½ tsp Salt

½ tsp Baking Powder

¼ tsp ground Nutmeg

3 cups Rolled Oats

1 ½ cup raisins

1 cup chopped walnuts (optional)

 

The secret to chewy oatmeal raisin cookies is using raw or unbleached sugar and soaking the raisins in egg for an hour or so.  So, first thing is mix the raisins in one of the beaten eggs and refrigerate for an hour or longer.  The raisins will soak up all or most of the egg.

 

Adjust oven racks to low and middle positions; heat oven to 350 degrees. Beat the butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Add the second egg to the raisin mixture and mix into the butter and sugar.

 

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 optional walnuts.

 

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 not using parchment, let them cool 2 minutes on the baking sheet before moving them.
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