Guys, fall is coming. I know, I’m jumping the gun a little. My trip to the beach is still a couple weeks out, but I’m already getting a little antsy for fall. Don’t get me wrong, I’m completely in love with summer. But I’m in love with fall, as well, and must I really choose sides? Perhaps that’s why I love end-of-summer beach trips. Less crowded, seemingly endless amounts of beach to yourself, and the perfect opportunity to celebrate both the close of a successful summer and the autumn that lies ahead. The start of each morning this week has brought with it a cool crispness to the air, and I can’t help but well with excitement for traditional fall things like hot cider and of course – lots of oatmeal raisin cookies. They’ve always been one of my favorites, perfectly golden brown and chewy, seeming to always successfully close the elusive gap between satisfying a sweet tooth without going overboard. Cookies that make you feel good and warm the soul. Is there anything else you could ask of a cookie?
If you love oatmeal raisin cookies that are loaded with oats, warmly flavored with cinnamon and nutmeg, and thoroughly studded with plump raisins, you’ve come to the right place. Be careful to not bake them too long, as they will continue to bake on the insides for a bit even after your remove them from the oven. They’re hearty, though – so an extra minute or two won’t be a dealbreaker here. They’ll continue to soften up if they’re stored in an airtight container, as the moisture will work its way to the outsides and be absorbed into the golden brown edges. Because even if you want to, it can be overwhelming to know your recipe yields best results only on the first day, and if said results indeed aren’t enjoyed on day one, all is lost. Hence the satisfaction from this magical oatmeal raisin cookie recipe. It’s a beautiful thing, really. And if you can’t stop at one, or even two, don’t worry – I won’t tell anyone.
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oatmeal raisin cookies
A childhood favorite of mine and many of those I know, these cookies are easy to bring together. Fragrant with cinnamon and nutmeg, these raisin-studded oatmeal cookies warm the soul.
Makes 4 dozen three-inch cookies
The Joy of Cooking
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, softened
1/4 cup granulated sugar, optional, if you prefer a sweeter cookie [I skip this, and I think they turn out beautifully]
1 1/2 cups light or dark brown sugar, packed
2 large eggs, room temperature
2 1/2 teaspoons vanilla
1 cup raisins
3 1/2 cups old-fashioned rolled oats
3/4 cup chopped walnuts, chopped, optional
Preheat the oven to 350 degrees F.
Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a small bowl.
Cream butter, sugar(s), eggs, and vanilla in the bowl of an electric stand mixer, fitted with the paddle attachment; alternatively, cream ingredients with a handheld mixer. Cream until well incorporated. With the mixer on a very low speed, gradually mix in the whisked dry ingredients. Once the flour is incorporated, stir in the raisins, oats, and walnuts, if using.
Drop 2 tablespoon-sized balls of dough onto a baking stone or parchment-lined baking sheet, leaving generous space between the cookies. I prefer a 2-tablespoon-sized “ice-cream” style scoop for this, as it is incredibly quick and it ensures the cookies will be the same size. Bake the cookies about 12-14 minutes, or until the edges set and the cookies are lightly browned. Allow to cool on the stone/baking sheet for another two minutes, and then remove the cookies to a wire rack to cool completely. Repeat with remaining batches of cookies.
Note: These cookies keep well for a few days, stored in an airtight container.
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