Chewy Oatmeal Raisin Cookies

My husband has always preferred the oatmeal raisin cookie. He is in the minority and I know this because I used to do a cookie bar graph with my little preschoolers at work. Chocolate chip is the overwhelming favorite, with snickerdoodle or “sugar” snagging second. Usually one kid likes oatmeal raisin – apparently this outlier was my husband. One day out of curiousity, I probed deeper into this puzzling matter. I got it out of him that he always figured oatmeal raisin was the healthiest choice. Two things – one, he is wrong. Two, what a strange little boy he must have been.

If you did a bar graph of adults’ cookie choices, I think oatmeal raisin would make a come-up. These are softer and chewier, but the nutmeg flavor makes these stand out. If you can find whole nutmeg, it makes a big difference (maybe Amazon?). Just grate with a rasp grater. If you don’t have a rasp grater or an oxo cookie scoop, these are two items I’d consider adding to your small appliance drawer.

Chewy Oatmeal Raisin Cookies

Makes about 4 dozen

1 3/4 c. old fashioned oats

1/3 c. boiling water

12 tbsp. unsalted butter, softened

2/3 c. sugar

1 c. brown sugar

2 large eggs, room temperature

1 tsp. vanilla

1 c. white whole wheat flour

1 c. all purpose flour

1 tsp. baking soda

1 tsp. kosher salt

1 tsp. cinnamon

1/4 tsp. nutmeg, freshly grated if possible

1 1/2 c. raisins

1. Preheat oven to 350 degrees.

2. Measure oats into a small bowl. Pour boiling water over top and stir. Set aside.

3. In a mixing bowl or bowl of a standing mixer, beat sugars and butter at medium speed until light and fluffy (about five minutes).

4. In another bowl, whisk flours, baking soda, salt, nutmeg, and cinnamon.

5. Add eggs, one at a time, to creamed butter and sugar and beat until combined. Add vanilla and beat till combined.

6. Add dry ingredients and stir at low speed until just combined. Add oats and raisins and stir until combined.

7. Drop tablespoon amounts of dough onto a parchment or silpat lined cookie sheet. Bake for 14-16 minutes or until “set” (no wet better in middle of cookie) and turning golden around the edges.

9. Cool on cookie sheet for about ten minutes and remove to cool completely on wire rack.

10. Store at room temperature for several days, or frozen, tightly wrapped, up to several months.