1 c. unsalted butter, softened
1 1/2 c. packed light brown sugar
1/4 c. white sugar
2 large eggs
2 1/2 t. vanilla
1 3/4 c. unbleached flour
3/4 t. baking soda
3/4 t. baking powder
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. (or more) ground nutmeg
1 c. raisins
1 c. chopped walnuts
3 1/2 c. old-fashioned (5-minute) rolled oats
Preheat oven to at 350°F.
Cream butter until fluffy. Add sugars and beat until well blended. Beat in eggs and vanilla. Mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg and blend into the butter mixture. Add the raisins, nuts, and oats, and mix on the lowest speed until thoroughly blended.
Using a 1-inch ice cream scoop, make little balls of dough and put them on a cookie sheet lined with parchment paper, leaving about 1 inch between the balls. Flatten them slightly with your finger. Bake 6-9 minutes, until barely tan. Let stand on the cookie sheets about two minutes before transferring to a rack to cool completely. These cookies freeze well.
Yield: 6 dozen or more 1-inch cookies, if you don’t eat the dough while you’re scooping them out.
Note: These are the best oatmeal-raisin cookies I have ever made!!!
Source: Adapted from Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker, Joy of Cooking (Scribner, 1997). (This is the “new” Joy of Cooking.)