My Dad’s been asking for Oatmeal Cookies for longer than I care to admit. And we had three, yes, three cartons of Old Fashioned Oats in the cupboard. And so here they are, the best Oatmeal Cookies, ever! And my Dad thinks so, too!! 🙂 It always tickles me pink to get a thumbs up from my Dad!
I have a lot of notes on the page in my little cookbook I made for my daughter, but nothing that said where the recipe came from. I’m pretty sure it was a Cook’s Illustrated/America’s Test Kitchen recipe. I do know I’ve tried other recipes and these are hands down still the favorite oatmeal cookie at my house.
I noted that these are chewier if Old Fashioned (Regular) Oats are used and softer if the Quick Cooking ones are substituted. I also have noted that dates, toffee bits, chocolate or butterscotch chips, or M&M’s can be used instead of the raisins. And of course, you can always add nuts. Just keep your total add-ins to 1 1/2 cups and mix or match how you’d like.
Well, we love raisins in this house, so raisins it is. And there’s a lot of them in these cookies. It just adds a bit more to the chewiness. Bake these cookies a little less for softer, chewier cookies, just until the edges brown – they will look a little underdone but will set up as they cool. If you’d like a crisper cookie with a little crunchy caramelized bottom and a still soft & chewy (but not quite as chewy) center, bake until they’re golden brown. You can’t go wrong either way.
Oats are always inexpensive, but there are usually coupons and sales in the fall. Makes sense – being seasonal. They want to move product coz the warehouses are full. Watch you butter sales, especially around holidays, stock up & freeze. Always look for sales and coupons on dried fruits during the fall and winter holidays.
Big Chewy Oatmeal Cookies
- 1 cup unsalted butter, softened but still firm
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon grated nutmeg
- 3 cups rolled oats
- 1 1⁄2 cups raisins (optional or substitute)
When ready to bake, preheat oven to 350 degrees. Adjust oven racks to lower and middle.
In your mixer bowl, add butter and using a whisk attachment, cream until light and fluffy, stopping to scrape down as needed. Add the sugars and continue to cream, scraping as necessary, until fully incorporated. Add the eggs, one at a time, beating well between each addition and scraping as necessary.
Switch to paddle attachment.
In a separate bowl, combine the flour, salt, baking powder & nutmeg and whisk together. Add to the butter mixture at low-speed and beat until just combined. Add the oats, slowly mixing and scraping until fully incorporated. Stir in the raisins and/or optional ingredients by hand.
Divide dough (a 1/3 cup scoop works well for this) into 20 or so large balls, about 2″ in diameter. Line your cookie sheets with parchment or a silicon baking mat. If desired, refrigerate for one hour and up to several days, well covered.
Place cookies, about six on a sheet (do not press down on them) and bake from 18 to 25 minutes, turning and rotating sheet pans about halfway through. Cookies are done when they’re browned around the edges, are slightly golden and look just a little under done in the center.
Pull the cookies off the cookie sheet, parchment and all and let set up for about 10 minutes before moving them to a cooking rack to cool completely.
- Dough may be frozen and baked from the frozen state. Increase time by a minute or two.
- Keep the baked cookies in a cool dry place for up to 10 days.
I’ll be bringing this recipe to Fiesta Friday, hosted this week by Anugya @ Indian Curry Shack and Margy @ La Petite Casserole. If you haven’t clicked over to Fiesta Friday and looked over the weekly post, you’re missing out!