If you consider yourself a Chocolate Chip Cookie Person and were planning to skip past this page, we urge you to stay and continue reading these important and potentially life-changing words. These ultrachewy cookies are persuasively spiced with cinnamon, nutmeg, brown sugar, and vanilla, and loaded with plump raisins and rolled oats. Powerful enough to make anyone a cookie convert, we’d like to present your new favorite cookie. Hashtag #No-ChocolateChipsNeeded
Makes 26-28 (3-Inch) Cookies
Ingredients:
- 1 1⁄2 cups (180 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1 stick (113 g) unsalted butter,
- at room temperature
- 1 cup (213 g) brown sugar
- 1⁄2 cup (99 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1⁄2 cups (225 g) raisins
- 3 cups (267 g) rolled oats
Make the Dough:
In a small bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg. Set aside. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy. Add the eggs and vanilla and beat until smooth. Add the flour mixture and beat until no dry streaks remain. Add the raisins and oats, and stir by hand until evenly distributed in the dough. Cover the bowl with plastic and refrigerate for at least 2 hours. Dough can keep in the fridge for up to 1 week.
Bake the Cookies:
Preheat the oven to 350°F (177°C) and line one or more baking sheets with parchment paper. Scoop about 2 tablespoons dough into a ball and place it on the prepared baking sheet. Repeat with the remaining dough, leaving 2 inches of space between each one and placing approximately 12 dough balls per sheet. Bake for 12 to 14 minutes, until the edges are golden and the centers no longer appear wet. If baking two pans at once, swap the positions of the pans halfway through to ensure the cookies bake evenly. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Credit line: Excerpted from THAT TAKES THE COOKIE: 85 Tasty Treats for Every Occasion. Copyright @ 2024 by Ryan Alvarez and Adam Merrin. Photography Copyright © 2024 by Lauren Volo. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
