I have a business partner that would tell you that baking oatmeal cookies is an art, not a science and that I am the ultimate oatmeal cookie artist. For his 50th birthday, I brought 50 of these freshly baked cookies by plane to his party and he thought it was the ultimate gift.
As both a cook and a baker, I believe that baking is closer to a science, which makes it important to follow the basic recipe. That being said, you can add a personal touch with the types of raisins, nuts and dried fruit you choose to add, as well as the spice you prefer.
Some ground rules; bigger cookies retain moisture better than the smaller ones and always use a regular bake setting, never convection, as that will make the cookies hard (I learned that the hard way).
If you like these as much as my friends and family do, they will certainly be a star on your gift giving list. ENJOY!
Preheat oven to 350 degrees F
- 1-1/2 cups all purpose flour
- ½ tsp. baking powder
- ½ tsp. cinnamon
- ½ tsp. nutmeg, freshly grated
- ½ tsp. salt
- 2 sticks softened unsalted butter
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 3 cups rolled oats (not instant)
- 1-1/2 cups raisins, golden raisins or currants
Grease two cookie sheets with non stick spray.
Mix the flour, baking powder, spices and salt together in a medium bowl.
Beat the butter with an electric mixer until creamy.
Add both sugars and continue to beat until fluffy.
Beat in the eggs, one at a time.
Add the flour mixture into the butter mixture with a spatula.
Add in the oatmeal and raisins (you can add nuts at this point if you like).
Roll approximately 2 tablespoons of cookie dough into a ball. Space them about 2 inches apart on prepared cookie sheet.
Bake for 22 to 25 minutes rotating the cookie sheet around halfway through the time. Edges should be golden brown. Let rest on sheets for two minutes after removing from oven and then placed on a wire rack to completely cool. DELISH!
Charlotte “Tish” Goldblatt
RAISE YOUR SPIRITS AND GET THE DISH!