Big Chewy Oatmeal-Raisin Cookies
Why This Recipe Works
We developed our oatmeal cookie recipe in order to get a big, chewy cookie with lots of real oat flavor. To get there, we made a few changes to the conventional oatmeal cookie recipe: First, we substituted baking powder for baking soda. The baking powder gave the dough more lift, which in turn made the cookies less dense and a bit chewier. Second, we eliminated the cinnamon recommended in most oatmeal cookie recipes, revealing more oat flavor. Third, we made our cookies really big, doubling the amount of dough most recipes recommend dropping onto the cookie sheet. We had learned that small cookies tend to be dry; by increasing size, we got more moisture and more chewiness. Fourth, we increased the sugar in our cookies, and this made a huge difference in terms of texture and moistness.