OATMEAL RAISIN COOKIES
About forty-eight 3-inch cookies
Preheat the oven to 350°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.
Whisk together in a medium bowl:
- 1 ¾ cups (220g) all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon grated or ground nutmeg
Beat in a large bowl, or in a stand mixer with the paddle attachment, until well blended:
- 2 sticks (8 oz or 225g) unsalted butter, softened
- 1 ½ cups packed (345g) brown sugar
- ¼ cup (50g) sugar
- 2 large eggs
- 2 ½ teaspoons vanilla
Stir the flour mixture into the butter-sugar mixture. Stir in:
- 3 ½ cups (350g) old-fashioned rolled oats
- 1 cup raisins, chopped
- (¾ cup chopped toasted walnuts)
Shape the dough into generous 1 ½-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten the balls into ½-inch-thick rounds. Bake until the cookies are lightly browned all over, 12 to 14 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.