Classic Oatmeal Cookies
You can make the dough up to 1 week in advance and store it in the refrigerator until ready to bake. The cookies can be made slightly crispy or chewy, according to your taste.
Makes about 2 dozen 2 1/2 to 3-inch cookies
1/2 pound (2 sticks) unsalted butter, softened
1 1/4 cups firmly packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
4 cups rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups raisins
1. Preheat the oven to 350 degrees.
2. Lightly grease 2 baking sheets and set aside.
3. Cream together the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer until light and fluffy.
4. Add the eggs to the butter mixture one at a time, beating well after each addition. Add the vanilla and beat until well blended.
5. Combine the flour, oats, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Stir to mix.
6. Add the flour mixture to the egg mixture and sitr just until the dry ingredients are moist and blended. Do not overmix. Add the raisins and stir just until combined.
7. Scoop the dough with a 1/4-cup (2-ounce) ice cream scoop or by the heaping tablespoon and drop onto the prepared baking sheets about 3 inches apart. Press the cookies flat with the back of a spatula to a thickness of about 1/4 to 1/2 inch.
8. Bake 12 to 14 minutes for soft, chewy cookies; 15 to 18 minutes for crunchy cookies. Cool 5 to 10 minutes on the baking sheet before removing the cookies to a baking rack to cool completely.