Oaty Oatmeal-Raisin Cookies

In marriage, we often have to make sacrifices. We give a little, our spouse gives a little, we both compromise. One thing I’m not compromising on is my oatmeal cookies. Not only does my wife not like oatmeal cookies, she doesn’t like raisins, either. Too bad for her. These are great cookies. All the more for me, I guess. If it weren’t for the children, anyway.

Most oatmeal cookie recipes just don’t have as much oaty flavor as I’d like. This recipe is different. It actually has more oats than flour. The raisins balance the heartiness of the oats with fruity sweetness. Too bad they get eaten so fast. Oh, well. Munch all you want. I’ll make more.

Equipment needed
Measuring cups and spoons
Parchment paper (optional)
2 Rimmed baking sheets
Whisk
Mixing bowls
Rubber spatula
Hand-held mixer
Ice cream scoop (optional)
Cooling racks

Ingredients
2 sticks butter (16 tablespoons), softened
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup brown sugar, packed
1 cup granulated sugar
2 eggs
2 cups rolled oats
1 1/2 cups raisins

Directions
Adjust oven racks to the upper and lower middle positions. Preheat oven to 325 degrees Farenheit.

Line 2 rimmed baking sheets with parchment paper (or use cooking spray).

Whisk the flour, baking powder, salt and nutmeg together in a medium mixing bowl and set aside.

In a large mixing bowl, beat together the butter, granulated sugar and brown sugar using a hand mixer on medium speed, until blended and fluffy. While the mixer is running, add the eggs, one at a time, until well combined. Scrape down the beaters and sides of the bowl with a rubber spatula as needed.

Reduce the speed to low and slowly add the flour mixture, mixing until combined. Add the oats and raising and mix until just incorporated.

Using and ice-cream scoop, scoop up about 1/4 cup of dough per cookie, placing them on the two lined baking sheets about 2 1/2-inches apart. You should get about 10 cookies per baking sheet. Gently flatten the cookies with the palm of your hand.

If you don’t have a good ice cream scoop, you can roll the dough into balls with your hands.

Bake in the oven until the tops are lightly golden, but the centers are still soft and puffy, about 25 minutes. Swap and rotate the baking sheets halfway through baking.

Remove the cookies and let them cool on the baking sheets for 10 minutes. Transfer them to a wire cooling rack to finish cooling, or serve warm. With milk.

Makes 20 cookies.