Big Chewy Oatmeal-Raisin Cookies

Name: Big Chewy Oatmeal-Raisin Cookies
Yield: Makes 16 to 20 large cookies
Ingredients: 2 sticks, unsalted butter (1/2 pound), softened but still firm; 1 cup (7 ounces; 198 grams), light brown sugar; 1 cup (7 ounces; 198 grams), granulated sugar; 2 , eggs; 1 1/2 cups (7 1/2 ounces; 213 grams), unbleached all-purpose flour; 1/2 teaspoon, table salt; 1/2 teaspoon, baking powder; 1/4 teaspoon, fresh ground nutmeg; 3 cups, rolled oats; 1 1/2 cups, raisins (optional)

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Appears in Cook's Illustrated January/February 1997, America's Test Kitchen TV

Desserts or Baked Goods

Fruit

Holiday

Why did it take six months to develop the right recipe for a chewy, thick, buttery oatmeal cookie? Well, it all started and ended with the back of the Quaker Oats box.

SERVESMakes 16 to 20 large cookies

TIME1 hour, plus 30 minutes cooling

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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...

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