We haven't baked in a while. I was sad to come this to realization this weekend because I actually prefer baking over cooking. I think our lack of baking is due to a combination of busy schedules and the New Orleans heat. Over the weekend the weather gave us a break from the humidity, so we decided to turn on the oven and bake some chewy, fluffy Oatmeal Cookies. We also use them in a recipe for Oatmeal Cookie Ice Cream.
Oatmeal Raisin Cookies
Adapted from recipe in Baked cookbook
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups firmly packed dark brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 3/4 cups rolled oats
1 cup raisins (optional)
In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and all spice; whisk to incooporate and set aside.
In an electric mixer, mix butter and sugars together on medium-high speed until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add vanilla and beat for an additional 5 seconds.
Pour half of the flour mixture into the mixing bowl and mix for approximately 15 seconds. Add the remaining flour mixture and mix until just incorporated. Scrape down the bowl, add the oats, and beat until just combined. Add raisins (if using) and stir gently. Cover the bowl tightly and refrigerate for 6 hours.*
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone liner. Drop the dough by rounded tablespoons onto the prepared baking sheets (we used a small disher to make evenly sized cookies).
Bake for 12 to 14 minutes, rotating the pans halfway through the baking time, until the cookies just begin to brown. Remove the pan from the oven and cool for 5 minutes. Use a spatula to transfer the individual cookies to a wire rack to cool completely (although they are also delicious warm).
Oatmeal raising cookies can be stored, in an airtight coontainer, for up to 3 days.