Monday, March 21, 2011

Classic Oatmeal Cookies

1¾ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ pound (2 sticks) butter, at room temperature
1½ cups packed light or dark brown sugar
3 tablespoons honey
2 large eggs
2½ teaspoons vanilla
1 cup raisins
3½ cups old-fashioned rolled oats
1 cup chopped walnuts, optional
You can always add some chocolate chips if you want, but your cookies won’t be “classic” in the same way.

1. Position rack in the upper third of the oven. Preheat the oven to 350ºF. Grease or use silpats on two rimmed baking sheets.
2. Combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
3. In a bowl large enough to hold all the ingredients, beat together the butter, brown sugar, honey, eggs and vanilla until well blended. An electric mixer is pretty much essential.
4. Stir the flour mixture into the butter mixture. Add the raisins, rolled oats and walnuts if desired. Mix well. You may need to use your hands.
5. Drop 1-inch globs of dough from a tablespoon on the cookie sheets. Allow about 2 inches between the globs. Bake for 12 to 15 minutes or until the cookies are lightly browned all over and almost firm when lightly pressed in the center of the top.
6. Remove the sheet to a rack and let stand until the cookies firm slightly, about 2 minutes. Transfer the cookies to a rack to cool and store in tins in the freezer (to help me resist temptation).

Makes 60-80 cookies, depending on their size
Adapted from the Irma S. Rombauer et al’s 1997 edition of The All New Joy of Cooking

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