Who doesn’t love an oatmeal cookie? There’s something satisfyingly warm and fuzzy about them, and, they seem to be a favorite in this house.
This rendition comes from Melissa Clark and can be found in the New York Times cooking section. Butter, eggs, sugar and spiced with cinnamon, nutmeg and ginger, once baked, they won’t last long. I have frozen about half the raw cookie dough and look forward to a fresh-from-the-oven batch in a week or so.
Classic Oatmeal-Raisin Cookies
By Melissa Clark, New York Times
- 1 c (227 g or 2 sticks) unsalted butter, softened
- 1 c (200 g) dark brown sugar, packed
- ⅓ c (66 g) granulated sugar
- 2 large eggs
- 1 T (15 ml) vanilla extract
- 1½ c (187 g) AP flour
- ¾ tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground cardamom or ground ginger (I used ginger)
- 3 c (270 g) rolled oats (do not use instant or quick oats)
- 1½ c (225 g) raisins (or in my case, use chocolate chips or a mix of raisins and chips)
- Heat oven to 350 degrees. Butter two large cookie sheets, or as I prefer – line them with parchment paper or reusable silicone liners.
- Beat butter in a large bowl of a mixer until creamy.
- Add brown and granulated sugars, then beat until fluffy, about 2 minutes.
- Beat in eggs, one at a time. Then, beat in vanilla extract.
- Mx together the flour, salt, baking soda, cinnamon, nutmeg and cardamom in a separate bowl. Set mixer on low speed, and beat flour mixture into the butter mixture.
- Stir in oats and raisins. (or chocolate!) by hand.
- Drop dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
- Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. (I found 13 minutes to be the magic number in my oven)
- Cool completely on a wire rack. Store in an airtight container at room temperature.