Big Chewy Oatmeal Raisin Cookies

Directions

1. Adjust oven racks to low and middle positions. Heat oven to 350 degrees (175 C.).
2. Beat butter till creamy.
3. Add in sugars and beat till fluffy, about 3 min. Beat in Large eggs one at a time.
4. Mix flour, salt, baking pwdr, and nutmeg together. Stir flour mix into butter-sugar mix. Stir in oats and optional raisins.
5. Form dough into 16 2-inch balls, placing each onto one of two parchment paper-covered, large cookie sheets. Bake till cookie edges turn golden, 22 to 25 min. Slide cookies on parchment onto cooling rack. Let cold at least 30 min before serving.
6. Other ideas:Date Oatmeal Cookies: Substitute 1-1/2 c. (350 ml) minced dates for the raisins.
7. Ginger Oatmeal Cookies: Omit raisins and add in 3/4 tsp (4 ml) grnd ginger.
8. Chocolate Chip Oatmeal Cookies: Substitute 1-1/2 c. (350 ml) semisweet chocolate chips for the raisins.
9. Nut Oatmeal Cookies: Omit raisins, decrease flour to 1-1/3 c. (325 ml), and add in 1/4 c. (60 ml) grnd almonds and 1 c. (225 ml) walnut pcs along with oats. Almonds can be grnd in food processor or possibly blender.
10. Orange and Almond Oatmeal Cookies: Omit raisins and add in 2 tbsp (30 ml) chopped orange zest and 1 c. (225 ml) toasted minced almonds (toast almonds in 350-degree oven for 5 min) along with oats.
11. CommentsDo not overbake. 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 do not use parchment, let the cookies cold direectly on the baking sheet for two min before transferring them to a cooling rack.