I have to admit that when I was a child, I wasn’t always the biggest oatmeal cookie fan. It wasn’t that I didn’t like them, necessarily, but when faced with a choice of something people called “healthy” vs. something studded with the terrible-for-you chocolate. Well. You know who won.
But the very reason I avoided oatmeal cookies growing up, seems to be the reason I am starting to become a fan. When eating a cookie, knowing I am getting healthy oats and fruity raisins seems to make me in denial of the plentiful sugar and butter components. And when I made this recipe, the chewiness (due to the brown sugar) and flavorful dough (did someone say butter?) made me wonder if faced with the oatmeal vs. chocolate question, would I still pick chocolate? Jury is still out, but I now add these oatmeal cookies to the “things I crave” list. So, if you need one stand-by oatmeal cookie recipe this is the one. Thanks to Bon Appetit’s Just Desserts cookbook for this perfect oatmeal cookie recipe!
Makes about 2 dozen
1 cup unbleached all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (packed) brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1 and 2/3 cups old- fashioned oats
1 cup raisins
Position 2 rack in the top third and 1 rack in the bottom third of oven and preheat to 350 degrees. Live 2 heavy large rimmed baking sheets (or cookie sheets) with silicone baking mats or parchment paper. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Using electric mixer, beat brown sugar and butter in large bowl until very well blended. Beat in egg and vanilla. Mix in flour mixture, then stir in oats and raisins.
Using trigger cookie scoop and about 2 tablespoons dough per cookie, arrange mounds of dough on prepared baking sheets, spacing 2 inches apart. Bake cookies until golden brown, reversing baking sheets halfway through baking, about 14 minutes total. Transfer cookies to rack and cool completely.