Chewy Oatmeal Raisin Cookies

By Alissa -
From Simply Recipes (totally my favorite recipe blog lately)

Ta da! I finally made a cookie that turned out well! Yay! I took a bunch to work, and everyone loved them. If you follow the instructions and use 2 Tbsp scoops, these cookies are huge and chewy. I made some a bit smaller, and they didn't lose the chewiness like the recipe threatens. Next time I think I'll use dried cranberries instead of raisins, and maybe a bit of cinnamon in addition to the nutmeg. These were really good as is, though.

Makes about 18 large chewy oatmeal raisin cookies.

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
1/2 pound (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3 cups rolled oats (Quick or Old Fashioned)
1 1/2 cups raisins
1/2 cup chopped walnuts (optional)

1 Pre-heat oven to 350 degrees. Line two large cookie sheets with parchment paper or waxed paper.

2 Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. Add vanilla.

3 Mix flour, salt, baking powder, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in oats, raisins and optional walnuts.

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

5 Bake until cookie edges turn golden brown, 22 to 25 minutes. Let cool on cooling at least 30 minutes before peeling cookie from parchment.

Notes from Simply Recipes: If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown, but the rest of the cookie should be very light in color. The trick to making the cookies chewy is to make them large. Smaller cookies tend to get more dried out and crisp, and therefore not as chewy.

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