Americas Test Kitchen Oatmeal Raisin Cookies Food

AMERICAN KITCHEN CLASSIC OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F. Grease 3 baking sheets. Combine flour, baking powder and salt in a medium bowl.
• Place the brown sugar and butter in a large bowl. Beat with an electric mixer set on high speed until light and fluffy.
• Beat in the eggs and vanilla until smooth.
• Gradually stir in the flour mixture with a wooden spoon until thoroughly combined. Stir in the oats and raisins until blended.
• Drop the dough by rounded spoonfuls 1 1/2 inches apart on the prepared baking sheets.
• Flatten the dough slightly with a fork. Bake until golden brown, about 12 minutes.
• Cool on the baking sheets for 2 minutes, then transfer to wire racks.
• Serve warm or at room temperature. Once baked, cookies will keep for 4-5 days in an airtight container.

OATMEAL RAISIN COOKIES

Steps:

• Adjust the oven racks to the upper- and lower middle positions and heat the oven to 325 degrees. Whisk the flower, baking powder, salt and nutmeg together in a medium bowl.
• Beat the butter and sugars together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds, scraping down the bowl and beaters as needed.
• Reduce mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the oats and raisins until just incorporated.
• Working with 1/4 cup of dough at a time, roll the dough into balls and lay on two parchment lined baking sheets, spaced about 2.5 inches apart. Flatten the cookies slightly using your palm. Bake until the tops of the cookies are lightly golden but the centers are still soft and puffy, 22 to 25 minutes, rotating and switching the baking sheets halfway through baking.
• Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

OATMEAL-RAISIN COOKIES (COOK'S ILLUSTRATED)

Steps:

• Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
• Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.
• Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper-covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.