One evening last week, Nathan suggested that we make cookies together. I laughed. Understanding my husband's indirect way of asking for things, I asked him what kind he would like and told him I would make him cookies the next day. That I did.
His request: oatmeal. Raisins or Chocolate Chip: can he have some of each? No. Raisins.
They turned out to be really good, and stayed nice and chewy. I don't know how long they stay chewy, however, because Nathan took them to work and none returned. I usually take that as a good sign.
Serve with a glass of milk!
1.5 cups flour
.5 tsp baking powder
.5 tsp salt
.25 tsp ground nutmeg
1 cup unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
3 cups old fashioned rolled oats (don't cheat and use instant)
1.5 cups raisins
1. Adjust oven racks to two middle positions and preheat oven to 325F. Line two large baking sheets with parchment paper. Whisk the first four ingredients together in a medium bowl.
2. In a large bowl, using and electric mixer on medium, beat the butter and sugars together until light and fluffy - about 5 minutes. Beat in the eggs one at a time until combined - about 30 seconds.
3. With the mixer on low, at the flour in bit by bit. Then the oats and the raisins, ensuring the dough is evenly mixed.
4. Using about 3 tbsp of dough, roll into balls and place on sheet about 2 inches apart. Using a fork or your finger, press down until about 3/4 inches thick.
5. Bake until beginning to golden on the edges, about 25 minutes, rotating sheets 180 degrees midway through baking. Let the cookies rest on the sheet for 10 minutes before serving or transferring to wire rack for cooling.
Serve and prepare to take your praise!