Chewy Oatmeal-Raisin Cookies

I bought a copy of the latest "The New Best Recipe" for my son for Christmas.  But now that it's in the house, I've been cooking from it too.  (I don't think he minds, do you?)

If you like chewy oatmeal cookies, these are truly the best.  Crisp on the outside, delightfully chewy on the inside--they are a dream.  The only quibble that I have with the good folks at America's Test Kitchen is that they eliminated cinnamon in favor of nutmeg.  I don't really like nutmeg and often substitute milder mace, but I absolutely love cinnamon and can't see the point of an oatmeal cookie without.  Sorry Cook's Illustrated!

Try different types of flours for variety and extra nutty flavor. For a gluten-free version use Cup4Cup in place of the flours. Sometimes I substitute 1/4 cup almond meal for part of the flour and that is pretty good, too!

Chewy Oatmeal-Raisin Cookies
Adapted from The New Best Recipe by the editors of Cook's Illustrated
Makes about 27 large

1 cup flour (try spelt) (use Cup4Cup for a gluten free version)
1/2 cup whole wheat pastry flour (or buckwheat flour)
1/2 tsp baking powder
1/4 tsp ground nutmeg or mace
1/2 tsp cinnamon
1/2 tsp salt
2 sticks unsalted butter, softened but still cool
2/3 cup dark brown sugar, packed
1/2 cup white sugar
2 large eggs
3 cups old-fashioned rolled oats
1 cup raisins or dried cranberries
3/4 cup chocolate chips (optional)

Preheat oven to 350 degrees with racks in the middle and lower positions.  Line 2 large baking sheets with parchment.  (I use Airbake cookie sheets and they are great!)

In a medium bowl whisk together the flours, baking powder, nutmeg, cinnamon and salt.  In the bowl of a electric mixer beat the butter until creamy, add the sugars and beat until fluffy (about 3 minutes more).  Beat in the eggs, one at a time.

Stir the dry ingredients into the butter-sugar mixture with a rubber spatula.  Stir in oats and raisins.

Using a heaping tablespoon of dough (or a small portion scoop) for each cookie, roll into balls and place 2 inches apart on the prepared cookie sheets.

Bake until the edges of the cookies are golden, 20-22 minutes, rotating the sheets from lower to upper halfway through the time.  Let the cookies cool on the baking sheets for 2 minutes, then transfer to a wire rack.  Wait to pack the cookies into tins until they are not at all warm to the touch.  These cookies also freeze well.