MAKES ABOUT 18 LARGE COOKIES
If you prefer a less sweet cookie, you can reduce the granulated sugar to ¾ cup, but you will lose some crispness. Do not use instant or quick oats. Do not overbake these cookies. The edges should be brown, but the rest of the cookie should be very light in color. See the sidebars that follow the recipe.
|
1½ |
cups (7½ ounces) all-purpose flour |
|
½ |
teaspoon salt |
|
½ |
teaspoon baking powder |
|
¼ |
teaspoon ground nutmeg |
|
16 |
tablespoons unsalted butter, softened |
|
1 |
cup packed (7 ounces) light brown sugar |
|
1 |
cup (7 ounces) granulated sugar |
|
2 |
large eggs |
|
3 |
cups (9 ounces) old-fashioned rolled oats |
|
1½ |
cups (7½ ounces) raisins (optional) |
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, and nutmeg together in medium bowl; set aside.
2. Using stand mixer fitted with paddle, beat butter, brown sugar, and granulated sugar at medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, and mix until combined, about 30 seconds.
3. Reduce speed to low and slowly add dry ingredients until combined, about 30 seconds. Mix in oats and raisins, if using, until just incorporated. Give dough final stir to ensure that no flour pockets remain and ingredients are evenly distributed.
4. Working with 2 tablespoons of dough at a time, roll into balls and space 2 inches apart on prepared sheets.
5. Bake until cookies turn golden brown around edges, 22 to 25 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 2 minutes; transfer cookies to wire rack and let cool to room temperature before serving.