Fat and Juicy Oatmeal Cookies

Oatmeal Raison Cranberry Cookies

Makes 16 to 20 large cookies If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it’s not a necessity. If you don’t use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack. INGREDIENTS 1 1/2 cups unbleached all-purpose flour 1 1/2 cups raisins (optional) 1/2 teaspoon table salt 1/2 teaspoon baking powder 1/4 teaspoon fresh ground nutmeg 2 sticks unsalted butter (1/2 pound), softened but still firm 1 cup light brown sugar 1 cup granulated sugar 2 eggs 3 cups rolled oats INSTRUCTIONS 1. 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. 2. 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 (or cranberries). 3. 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. I've made these cookies 3000 times and, always, they  look like  this .  Nevertheless, they are gob smack good.  Best ever. You're welcome.