Oatmeal Cookies
NOTE: If you
prefer a less sweet cookie, you can reduce the white sugar by
one-quarter cup, but you will lose some crispness. Do not overbake
these cookies. The edges should be brown but the rest of the cookie
should be very light in color. Parchment paper makes for easy
cookie removal and cleanup, but it is not a necessity. If you don't
use parchment, cool the cookies on the baking sheet for two minutes
before transferring them to a cooling rack. Makes about 18 large
cookies.`
1/2 pound (2 sticks) unsalted butter, softened but still firm
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
11/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
3 cups rolled oats
11/2 cups raisins (optional)
INSTRUCTIONS:
1. Adjust oven racks to low and middle positions. Heat oven to 350 degrees. Line two large cookie sheets with parchment paper, if using.
2. Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
3. Whisk flour, salt, baking powder, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.
4. Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.
5. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before peeling cookie from parchment.
VARIATIONS:
Date Oatmeal Cookies
Follow Master Recipe, substituting 11/2 cups chopped dates (see figure 11) for raisins.
Ginger Oatmeal Cookies
Follow Master Recipe, adding 3/4 teaspoon ground ginger to flour and other dry ingredients and omitting raisins.
Chocolate Chip Oatmeal Cookies
Follow Master Recipe, omitting nutmeg and substituting 11/2 cups semisweet chocolate chips for raisins.
Nut Oatmeal Cookies
Follow Master Recipe, decreasing flour to 11/3 cups and adding 1/4 cup ground almonds and 1 cup chopped walnut pieces along with oats. (Almonds can be ground in food processor or blender.) Omit raisins.
Orange and Almond Oatmeal Cookies
Follow Master Recipe, omitting raisins and adding 2 tablespoons minced orange zest and 1 cup toasted chopped almonds (toast nuts in 350-degree oven for 5 minutes) along with oats.