My husband has always preferred the oatmeal raisin cookie. He is in the minority and I know this because I always do a cookie bar graph with my little preschoolers at work. Chocolate chip is the overwhelming favorite, with snickerdoodle or “sugar” snagging second. Usually one kid likes oatmeal raisin – apparently this was my husband. One day out of curiousity, I probed deeper into this puzzling matter. I got it out of him that he always figured oatmeal raisin was the healthiest choice. Two things – one, he is wrong. Two, what a strange little boy he must have been.
If you did a bar graph of adults’ cookie choices, I think oatmeal raisin would make a come-up. Husband ate 5 fresh out of the oven, and I wasn’t trailing so far behind.
My recipe for oatmeal raisin cookies called for a pound of butter (that’d be two sticks). I thought I could cut down the butter by adding some liquid with my oats. The two-fold surprise was that the oats got all fluffy and chewy – I adore a chewy cookie. Lastly – the nutmeg flavor makes these stand out. If you can find them whole, it makes a big difference. This is what they look like.
I found mine at the Head Nut in West Chester. Just grate with a rasp grater like you’d use to get lemon zest!
Chewy Oatmeal Raisin Cookies
Makes about 4 dozen
1 3/4 c. old fashioned oats
1/3 c. boiling water
12 tbsp. butter, softened
2/3 c. sugar
1 c. brown sugar
1 c. white whole wheat flour
1 c. all purpose flour
1 tsp. baking soda
1 tsp. kosher or sea salt
1/4 tsp. nutmeg, freshly grated if possible
1 tsp. cinnamon
1 1/2 c. raisins
1. Preheat oven to 350 degrees.
2. Measure oats into a small bowl. Pour boiling water over top and stir. Set aside.
3. In a mixing bowl or bowl of a standing mixer, beat sugars and butter at medium speed until light and fluffy (about five minutes).
4. In another bowl, whisk flours, baking soda, salt, nutmeg, and cinnamon.
5. Add eggs, one at a time, to creamed butter and sugar and beat until combined.
6. Add dry ingredients and stir at low speed until barely combined. Add oats and raisins and stir until combined.
7. Ideally batter should be refrigerated for at least 30 minutes (or up to three days), but cookies can be made right away.
8. Drop tablespoon amounts of dough onto a parchment lined (or sprayed with cooking spray). Bake for 10-12 minutes or until “set” (no wet better in middle of cookie). Space cookies at least two inches from each other and from the edge of the pan. If baking two sheets at once, arrange oven racks to the middle positions. Place on sheet on the upper rack, left side, and the second on the lower right. At 6 minutes, switch their positions. This is called “stagger and switch”.
9. Cool on cookie sheet for about ten minutes and remove to cool completely on wire rack.
10. Cookies will be A-okay at room temperature for several days, or frozen, tightly wrapped, up to several months.