You can always count on Cooks Illustrated for super recipes. I used the large Pampered Chef cookie scoop for these and found that 18 minutes was perfect for the slightly smaller size. I managed to get 24 cookies out of the recipe. I substituted craisins for the raisins and added 1 tsp. of cinnamon in place of the nutmeg (I wasn't sure how the nutmeg would go with cranberries). The cookies were awesome - chewy in the middle but crispy on the edges. This will definitely be my "go-to" recipe for oatmeal cookies from now on! Thanks so much for posting!
I have made these several times from my baking illustrated and they are great. I have found you can make 3 dozen by using a tablespoon but only cook them for about 12-14 minutes instead.
I've made these several times. They do taste pretty good, but they are rather bland. They benefit a lot from adding a teaspoon of vanilla and a half-teaspoon ground cinnamon back into the recipe. Also, they can be hard as little bricks. I recommend shortening the baking time.
This cookies are my go to now for my oatmeal cookie recipe. I never really cared for the one on the back of the Quaker box. Anyway, I don't like raisins in my cookies so I replaced them with chopped pecans. I also used 1 tsp of cinnamon and half the amount of nutmeg. I added vanilla flavoring too....at least now I can't remember if I did that if the recipe had it....brain freeze. I highly recomend. I have made them small and large and we prefer the larger size.
Very tasty, thank you for posting this recipe!
These were delicious. I added a little cinnamon and allspice though and divided the batter in half so half would have chocolate chips and the rest would have raisins. Everyone loved these!
A friend brought these to a dinner party and they were the best oatmeal raisin cookies I've had!