Oatmeal-Raisin Cookies (Cook's Illustrated)
- Ready In:
- 1hr 35mins
- 1 cup unsalted butter, softened but still firm (1/2 pound)
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 1⁄2 cups unbleached all-purpose flour
- 1⁄2 teaspoon table salt
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon fresh ground nutmeg
- 3 cups rolled oats
- 1 1⁄2 cups raisins (optional)
- Adjust oven racks to low and middle positions; heat oven to 350 degrees. 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 optional 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.
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Unfortunately, I turned the recipe into metric, and I fear this made the proportions all wrong. There was no enough batter to cover the oats and raisins, which made the oats very exposed. Baked it 15 minutes, and I was ok. Next time maybe I'll do it with the US. system. But what in earth is 14 tablespoons?! Seriously, is there a method that's more inconvenient to measure up sticky/room temp butter?! Also, I don't know what size are your cookies. Mine were aready decent size, and I had 18 AFTER dividing the recipe in two!!