Chewy Oatmeal-raisin Cookies

Chewy Oatmeal-raisin Cookies
These are incredibly good cookies, sweet but not too sweet, deliciously crisp on the edges but moist and chewy in the middle. I can't say for sure that these are the best oatmeal-raisin cookies in the world, but they're certainly the best ones I've made or tasted.

Ingredients of Chewy Oatmeal-raisin Cookies
* 1 1/2 sticks (6oz) unsalted butter; softened but still firm
* 3/4 cup light brown sugar; firmly packed
* 2/3 cup white sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 2 cups rolled oats (I use Quaker Old Fashioned or Quick. Do NOT use instant.)
* 1 1/4 cup all-purpose flour; sifted
* 3/4 teaspoon baking soda
* 3/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1 1/2 cups dark seedless raisins (variations: currants or Raisinets)
* 1/2 cup walnuts; chopped (optional)

Preparation of Chewy Oatmeal-raisin Cookies
Preheat oven to 375 degrees F.
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in egg and vanilla extract; beat until well combined

In a separate bowl combine oats, flour, soda, baking powder and salt. Mix into butter mixture with wooden spoon or large rubber spatula until just combined. Stir in raisins, currants or Raisinets (and optional walnuts).

Drop the dough by heaped tablespoons onto ungreased baking sheets (or, parchment-lined baking sheet*), leaving at least a 2" gap between each mound.

Bake for 12-15 minutes until edges are golden brown (Do not overbake these cookies...the edges should be brown but the rest of the cookie should still be very light in color). Cool on sheet for at least two minutes before transferring to a rack.

*Note: Parchment paper is not a necessity but does make for easy cookie removal and cleanup. If using parchment, remove baking sheets from oven and immediately slide cookies on parchment directly onto cooling racks.
Makes 16 to 20 large cookies.

Cuisine: American
Main Ingredient: Oats

Category: Fall Season Food