By Rachel & Miranda
Miranda and I have been looking for the perfect oatmeal raisin cookie recipe for a while now...and I think we may have found it! We took the Cook's Illustrated recipe for "Big Chewy Oatmeal Raisin Cookies" and changed the amount of granulated and brown sugars to get the perfect crispy and chewiness. I think the key to being chewy is more brown sugar...I should have known, I LOVE brown sugar! Anyways, we hope you like them as much as we do!
What you'll need:
1 1/2 cups flour
1 1/2 cups raisins
1/2 tsp salt
1/2 tsp baking powder
1/4 teaspoon nutmeg
1/2 tsp cinnamon
2 sticks unsalted butter
1 1/2 brown sugar
1/2 cup granulated sugar
2 eggs
3 cups rolled oats
*You could use 1 3/4 cups brown sugar and only 1/4 cup granulated sugar for even chewier...but this combo makes them crunchy AND chewy!
What you need to do:
Pre-heat oven to 350. In an electric mixer, cream your butter and sugar until fluffy. Add eggs, one at a time, beating after each addition.
In a separate bowl, mix flour, salt, baking powder, nutmeg and cinnamon together.
Add dry to wet ingredients, mixing until just combined. Add oats and then raisins.
1 1/2 cups flour
1 1/2 cups raisins
1/2 tsp salt
1/2 tsp baking powder
1/4 teaspoon nutmeg
1/2 tsp cinnamon
2 sticks unsalted butter
1 1/2 brown sugar
1/2 cup granulated sugar
2 eggs
3 cups rolled oats
*You could use 1 3/4 cups brown sugar and only 1/4 cup granulated sugar for even chewier...but this combo makes them crunchy AND chewy!
What you need to do:
Pre-heat oven to 350. In an electric mixer, cream your butter and sugar until fluffy. Add eggs, one at a time, beating after each addition.
In a separate bowl, mix flour, salt, baking powder, nutmeg and cinnamon together.
Add dry to wet ingredients, mixing until just combined. Add oats and then raisins.
Form dough into balls and place on a cookie sheet, leaving space in between because they will flatten out a bit.
Bake for about 15 minutes, or until golden brown. Enjoy!!!
Bake for about 15 minutes, or until golden brown. Enjoy!!!
