Oatmeal Raisin Cookies
Makes 2 to 2 1/2 dozen 3" cookies
The faint whiff of cinnamon and nutmeg makes these cookies especially enticing, without actually being spice cookies. In addition to tasting wonderful, two of these cookies will provide 7% to 8% of your day's fiber.
1 stick (4 ozs.) unsalted butter
1/2 cup (4 ozs.) packed brown sugar
1/2 cup (3 1/2 ozs.) granulated sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup (3 ozs.) all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
1 1/2 generous cups (4 3/4 ozs.) "quick" rolled oats
1 1/4 cups (6 1/4 ozs.) raisins
-- In a small saucepan, melt the butter over low heat. While it's melting, set the oven racks at the top and lower middle positions. Preheat the oven to 350°. Cover your cookie sheets with parchment paper and set them aside.
-- With an electric mixer in a large mixing bowl, beat together the brown sugar, granulated sugar, and melted butter for several minutes until light and somewhat fluffy. Add the egg and vanilla extract to the batter and beat briefly until incorporated. Scrape down the bowl.
-- In a medium bowl, stir together the flour, salt, baking powder, nutmeg, and cinnamon. On low speed, beat the flour mixture into the batter, then the oats and raisins. Beat until just combined.
-- Using a generous Tablespoonful for each cookie, place batter on parchment-covered cookie sheets, doing no more than 8 or 9 cookies per sheet. Bake at 350° for 5 to 7 minutes, then reverse the cookie sheets, putting the one from the top rack on the lower middle rack and vice versa. Cookies are done when they have puffed and spread slightly, and are golden brown at the edges but still very pale and undercooked-looking in the center. Do not overbake, as cookies will continue to cook on the cookie sheets out of the oven.
-- Remove from heat and allow cookies to cool for a few minutes on the cookie sheets, then remove from cookie sheets to cool fully on wire racks.
Storage
These keep for up to 3 days in an airtight container. You can make the dough in advance and freeze it, too; just chill the dough in the fridge for 30 to 60 minutes, or until firm enough to handle, and form it into a log about 12" to 14" long. Lay it on a double thickness of waxed paper and wrap the waxed paper around it firmly, twisting the ends closed. Store the wrapped dough in an airtight container in the freezer up to 6 weeks. To bake the frozen dough, chop off pieces with a sharp knife and bake as indicated, adding about 2 minutes to the total baking time.
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