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I have been trying very hard to eat healthy. Sometimes it feels like I am just too busy to keep a fridge stocked with healthy foods. But I am trying my best.
My resolution was put to the test on Super Bowl Sunday when—after enjoying a delicious dinner of shrimp risotto, roasted vegetables, and garlic bread—I was faced with cake and berries at half-time and, during the fourth quarter, a platter of warm, crispy chocolate chip and oatmeal cookies.
I ate just one, and not until the Patriots had its only touchdown.
It was yummy, and then I renewed my resolve.
I was done with sweets, at least until Easter.
Unfortunately, when I got home, I found myself looking through my files. And then, there it was. I found my favorite recipe for oatmeal cookies.
It will be hard to eat just one, so I will eat just two, that’s all!
The rest will go to friends and colleagues.
Maybe then I can go another month without a cookie?
As with many recipes, I often double this one. They freeze beautifully. Sometimes I add other little delectables like dried cranberries, candied ginger, cinnamon chips, and, sometimes, chocolate chips. I pay little attention to raisins. (I’m not crazy about raisins, anyway.) How much of each? The recipe calls for 1 ½ cups of raisins, so I use maybe one cup of chips and/or dried cranberries and ½ cup of candied ginger; I chop the last coarsely with a sharp knife. But you can use any combination for this recipe, or none at all if you just want a delicious oatmeal cookie
Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at email@example.com.
Big and Chewy Oatmeal Raisin Cookies
From The Best Recipe by editors of Cook’s Illustrated (Boston Common Press, 1999)
Yield: about 18 large cookies
1 ½ cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon freshly grated nutmeg
½ pound (2 sticks) unsalted butter, softened
1 cup light brown sugar*
1 cup granulated sugar*
2 large eggs
3 cups rolled oatmeal
1 ½ cups raisins (optional)
Adjust oven racks to low and middle positions and heat oven to 350 degrees. Line two large cookie sheets with parchment paper. (I use Silpat instead of parchment.)
Whisk flour, salt, baking powder, and nutmeg in medium bowl.
Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs, one at a time.
Stir dry ingredients into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins (or chips or candied ginger or dried cranberries).
Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. (I often make smaller cookies.) Place balls on parchment- lined cookie sheets, leaving at least 2 inches between each ball.
Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway through baking, turn cookie sheet from front to back and also switch them from top to bottom.) Slide cookies, on parchment, to cooling rack. Let cool at least 30 minutes before peeling cookies from parchment.
*I have found that ¾ cups of both sugars is plenty sweet enough
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