Old Fashioned Chewy Oatmeal Raisin Cookies

[maybetoday]

Old Fashioned Chewy Oatmeal Raisin Cookies





1 1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon freshly grated nutmeg

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup unsalted butter, room temp
1 cup dark brown sugar, firmly packed

1 cup sugar

2 eggs

1 tablespoon vanilla extract

3 cups old fashioned oats (NOT instant!)

1 1/2 cups raisins (feel free to sub chocolate chips {or just add chocolate chips with the raisins} or toasted chopped walnuts or dried cranberries)


Preheat oven to 350 degrees and line cookie sheets with parchment or silicon liners. You can also spray with cooking spray, but they may stick a bit.


In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt. Set aside.


In another large bowl, at low speed with a hand mixer, cream together the butter and two different sugars until light and fluffy, about three minutes. Add in the eggs, one at a time, and beat until well incorporated. Beat in the vanilla extract.


Pour the flour mixture into the butter mixture and use a rubber spatula or wooden spoon to get it well mixed. Stir in the oats and raisins.


Scoop up a good two tablespoons of the dough for each cookie and shape into a ball. Place about two inches apart on the lined cookie sheets and bake for about 22 minutes; just until the edges are nicely browned. but the tops are still fairly light. This is what keeps them chewy. If you prefer crispier cookies, give them a few more minutes of baking time. If you do two sheets at a time, rotate the racks about halfway through cooking.


Let cool for about a minute on the sheets, then transfer over to racks to finish cooling. They are, however, delicious, warm. You can even take cold ones and microwave them for a few seconds to get them warm again. 

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