Chewy Oatmeal Raisin Cookies

If you're looking for a soft, chewy, oatmeal raisin cookie with just a hint of spice then look no further.  This cookie is delicious and highly addictive.  The trick is to not over-bake it and to chill the dough before putting it in the oven.  Now that I've given away my secrets, read on for the full recipe.



I've written this recipe by weight for a more accurate measure of the ingredients.  This yields a more consistent product.

Makes about 4 dozen cookies
Ingredients
9 ounces AP Flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
a pinch freshly grated nutmeg
8 ounces (1/2 pound, or two sticks) unsalted butter
12 ounces light brown sugar
2 eggs
1 teaspoon vanilla extract
8 ounces (1 1/2 cups) raisins
10 ounces (3 cups) rolled oats

Instructions
1) In a medium bowl combine the flour, baking soda, salt, cinnamon, and nutmeg and set aside.
2) In a large bowl, or in the bowl of a stand mixer, beat together the butter and light brown sugar until light and creamy using a hand mixer or the paddle attachment if using the stand mixer.
3) Add the two eggs and vanilla and mix until just combined.
4) Mix in the raisins and oats and mix until combined.  Do not over mix and be sure to scrape the bottom of the bowl to make sure everything is well incorporated.
5) Refrigerate for an hour or overnight.
6) Preheat the oven to 350 F (or 325 if using convection)
7) Scoop chilled dough into rounded tablespoons and roll them into balls.  Bake immediately for 10-12 minutes rotating the tray after five minutes.  I also like to press the cookies down using an offset spatula halfway through cooking.  That way they'll bake better but stay chewy.
8) Allow to cool completely then remove from the tray and enjoy!

*You can form the balls of cookie dough and freeze them in an airtight container so they're ready to bake whenever you want them