COOKIES - BIG AND CHEWY OATMEAL-RAISIN COOKIES

Makes about 18 large cookies or 48 smaller ones (see Note)

1 ½ cup (7.5 ounces) unbleached all-purpose flour

½ teaspoon salt

½ teaspoon baking powder

¼ teaspoon freshly grated nutmeg

½ pound (2 sticks) unsalted butter, softened

1 cup packed (7 ounces) light brown sugar

1 cup (7 ounces) granulated sugar

2 large eggs

3 cups old-fashioned oats

1 ½ cups raisin (optional)

Adjust the oven racks to the low and middle positions, and heat the oven to 350F.  Line two large baking sheets with parchment paper.

Whisk the flour, salt, baking powder, and nutmeg together in a medium bowl; set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute.  Add the sugars and beat until fluffy, about 3 minutes.  Beat in the eggs one at a time.  With the mixer running on low speed, slowly add the dry ingredients and mix until just combined. 

Stir the oats and raisins, if using.

Working with a generous 2 tablespoons of dough each time, roll the dough into 2-inch balls.  Place the balls on the parchment-lined cookie sheets, leaving at least 2 inches between balls.

Bake, reversing the position of the baking sheets halfway through baking (from top to bottom and front to back), until the edges of the cookies turn golden brown, 22 to 25 minutes.  Slide the cookies, on the parchment, to a cooling rack.  Let cool at least 30 minutes before peeling the cookies from the parchment.

MY NOTE:  (1) This recipe makes about ~48 smaller cookies and bake them for 12-14 minutes (2) I use ¾ cup raisins and ¾ cup chocolate chips with excellent result (3) Make sure to use rolled oats/old-fashioned oats or you will not get the same texture. 

From American Classics by The Editors of Cook’s Illustrated Magazine.