10
Submitted by bgriddle
"This recipe is from Cook's Illustrated Magazine. It, along with the Chocolate Chip cookies, are now expected of me at all family functions. Best I've had. I also find that even, though the portions are somewhat large, it's better to cut them in half aftward than make them smaller, or else they dry out."
photo by Chilicat 
- Ready In:
- 1hr 35mins
- Ingredients:
- 10
- Serves:
-
18
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ingredients
- 1 cup unsalted butter, softened but still firm (1/2 pound)
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 1⁄2 cups unbleached all-purpose flour
- 1⁄2 teaspoon table salt
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon fresh ground nutmeg
- 3 cups rolled oats
- 1 1⁄2 cups raisins (optional)
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directions
- Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
- Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.
- Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper–covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
Questions & Replies
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Reviews
-
You can always count on Cooks Illustrated for super recipes. I used the large Pampered Chef cookie scoop for these and found that 18 minutes was perfect for the slightly smaller size. I managed to get 24 cookies out of the recipe. I substituted craisins for the raisins and added 1 tsp. of cinnamon in place of the nutmeg (I wasn't sure how the nutmeg would go with cranberries). The cookies were awesome - chewy in the middle but crispy on the edges. This will definitely be my "go-to" recipe for oatmeal cookies from now on! Thanks so much for posting!
Chilicat
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I have made these several times from my baking illustrated and they are great. I have found you can make 3 dozen by using a tablespoon but only cook them for about 12-14 minutes instead.
mommygourmet
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I've made these several times. They do taste pretty good, but they are rather bland. They benefit a lot from adding a teaspoon of vanilla and a half-teaspoon ground cinnamon back into the recipe. Also, they can be hard as little bricks. I recommend shortening the baking time.
Cooking Beast
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This cookies are my go to now for my oatmeal cookie recipe. I never really cared for the one on the back of the Quaker box. Anyway, I don't like raisins in my cookies so I replaced them with chopped pecans. I also used 1 tsp of cinnamon and half the amount of nutmeg. I added vanilla flavoring too....at least now I can't remember if I did that if the recipe had it....brain freeze. I highly recomend. I have made them small and large and we prefer the larger size.
mizjmassie
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I tried this recipe after seeing it in Cook's Illustrated Baking book. My husband enjoyed these cookies so much that he asked me to make them again. I left out the raisins because hubby doesn't like them but I'm quite sure with the addition of raisins it is just wonderful.
Kaykwilts
see 5 more reviews
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Tweaks
-
15 min in the already hot oven. 1 tablespoon of cinnamon
Camille P.
-
You can always count on Cooks Illustrated for super recipes. I used the large Pampered Chef cookie scoop for these and found that 18 minutes was perfect for the slightly smaller size. I managed to get 24 cookies out of the recipe. I substituted craisins for the raisins and added 1 tsp. of cinnamon in place of the nutmeg (I wasn't sure how the nutmeg would go with cranberries). The cookies were awesome - chewy in the middle but crispy on the edges. This will definitely be my "go-to" recipe for oatmeal cookies from now on! Thanks so much for posting!
Chilicat
RECIPE SUBMITTED BY
bgriddle
- 3 Recipes
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