Oct 25, 2010

Oatmeal & Golden Raisin Cookies

I will start by saying that traditionally, I am not a lover of oatmeal raisin cookies. It's the raisins...I'm just not a big fan of the flavor. The texture is alright but something about the raisin flavor just really turns me off. So when James asked for oatmeal raisin cookies, I groaned internally but decided to look for a suitable recipe since I definitely did not have one for those particular cookies stored away! I immediately turned to my trusty America's Test Kitchen cookbook, knowing that they would have to have an oatmeal raisin cookie recipe. And sure enough, they did!

Oh my goodness! These cookies were incredible!! The crisp edge and chewy center with the oats...yum! I used golden raisins that were leftover from the Dutch Apple Pie and they worked really well. To me, their flavor is a little more mild and somewhat tart. I can stand those. And the use of nutmeg instead of cinnamon is different and delicious.

I think I ate more of these cookies than James did. ;) It makes a large batch, so I sent almost half to work with him but we still had plenty at home. I will definitely make these again and again.

Oatmeal & Golden Raisin Cookies
adapted from America's Test Kitchen Family Cookbook

1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
16 tbsp unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
3 cups old-fashioned rolled oats
1 1/2 cups golden raisins

1. Set the oven to 325 degrees and line a baking sheet with parchment paper.
2. Whisk flour, baking powder, salt, and nutmeg in a bowl.
3. Using an electric mixer, beat the butter and both sugars together until light in color and fluffy.
4. Mix in the eggs one at a time and continue to mix until combined.
5. Slowly add the dry ingredients.
6. Mix in the oats and golden raisins.
7. Using about 2 tbsp. at a time, roll dough into 2-inch balls and flatten slightly on baking sheet.
8. Bake until golden brown, 18-20 minutes. (I found that I baked them less than the cookbook suggested, but I also made smaller cookies. Definitely keep an eye on them unless you want crunchy cookies.)
9. Allow cookies to cool on baking sheet for a few minutes.
10. Transfer to a wire rack to cool completely.



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