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Big Chewy Oatmeal Raisin Cookies
(recipe, Katie Hickey)
I adapted this recipe from Molly Wizenberg at Orangette. The key is the 2 types of oats and letting the dough rest.
- 1½ cups plus 2 Tbsp all purpose flour
- ¾ tsp. baking soda
- ¾ tsp. baking powder
- ½ tsp. salt
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 1 cup (2 sticks) butter, softened
- 1½ cups packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1½ tsp. vanilla extract
- 1¾ cups old fashioned oats
- 1¾ cups quick cooking oats
- 1 cup raisins
- In medium bowl, whisl tpgether flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- In large bowl of stand mixer, beat together the butter, brown sugar, granulated sugar, eggs and vanilla on medium speed until well blended. Stir the flour mixture into the butter mixture gradually until smooth. Gently stir in the oats and the raisins.
- Cover the bowl of dough with plastic wrap and refrigerate for one hour. Preheat oven to 350 degrees. Line 2 cookie sheets with silpats or parchment paper.
- Use a large ice cream scoop or ¼ cup measuring cup to pack the dough into domes nad place on baking sheets 3 inches apart (about 8 per sheet). Alternatively, place rounded tablesoons onto sheets, about 12 per sheet. Return the dough to the fridge. Bake cookies until lightly browned all over. Large cookies, about 15-18 muntes, smaller cookies about 10-15 minutes. Rotate the sheets halfway through baking.
- remove finished sheets to a rack and let the cookies rest about 20 minutes until cool and firm. Transfer to a rask to cool. Repeat baking process until dough is all done (preferrably one sheet at a time). Keep dough chilled between batches.