A classic treat, an easy bake. Among the most rewarding of anyone's cooking experiences, oatmeal-raisin cookies are today all too often ignored. This recipe emphasizes substitutions and tasty work-arounds with delightful end results.
Yield: About 10, two-ounce cookies
Time to make: 30 minutes active, 25 - 35 minutes oven dwell.
Tools needed: 2 medium bowls. Hand mixer, or a sturdy spoon. Wire whisk. Cookie sheet or sheet pan. Bakers parchment. Measuring cups and spoons or kitchen scale.
1) Heat oven to 350 F. Line the cookie sheet or sheet pan with parchment. Cut the butter into 3/4" cubes. And place into a medium bowl. In a separate medium bowl, combine the all-purpose flour, the baking powder, the salt and the nutmeg and whisk until well-blended.
2) Add the granulated sugar to the butter and mash with a fork, or the hand mixer on low speed, until butter and sugar are well blended. Add the brown sugar and cream on medium speed until butter-sugar mix is light and airy, about 3 minutes. You can use a sturdy spoon instead, just beat quickly and at a fast pace. Add the egg and mix until just integrated. Add the flour mixture and stir until integrated. Add the oats and stir until integrated. Add the raisins and stir until evenly distributed.
3) Dust hands with a bit of flour. Pull off dough chunks that are about 2 inches in diameter. Roll into balls, and place the balls on the prepared cookie sheet. Space the balls about 2 inches on each side. You should get 9 or 10. Gently press each ball to about 3/4 inch thick.
4) Bake on a middle rack for about 28 minutes, or until just beginning to turn brown at the edges. Remove to a cooling rack and allow to cool 10 minutes before taking cookies from the tray and placing on the rack. Allow cookies to continue cooling to the point they won't burn your mouth before removing and eating.