I am taking a break from my summer fruit recipes to share this classic cookie favorite. Earlier in the week I found myself with a surplus of milk in the fridge with an expiration date. And we all know how wonderful skim milk is to bake with. (PS- it’s not wonderful, fatty milk is better!) So I decided the only possible option was to bake a bunch of cookies so I’d be impulsed to drink all the milk. That is a wonderful solution yes? (Stop judging me. I am going to start working out again soon.)
Anyway- I hit up my classic tried and true Baking Illustrated to find this recipe. When it comes to the basics- that book is a must have. It pretty much has as recipe for everything and you don’t have to worry about if it’s good or not. So far I have found their recipes to be great every time. Remember their (Perfect Chocolate Chippers?)
These big cookies were crispy on the edges, chewy in the middle and oh so perfect with ice cold milk. The recipe is for Oatmeal Raisin with the option to switch them for chocolate chips which I did. Am I the only one who doesn’t like raisins in baked goods? If you do love them though, totally just switch it up, or use craisins, white chocolate chips, whatever you prefer. The base of this cookie is so perfect, they would be amazing no matter what you add. Enjoy!
- 1 1/2 C all-purpose unbleached flour
- 1/2 t. baking powder
- 1/4 t. freshly grated nutmeg
- 1/2 t. salt
- 2 sticks unsalted butter, softened but still cool
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 3 C old fashioned rolled oats (not quick oats)
- 1 1/2 cup semi sweet chocolate chips
- Adjust the oven rack so the upper and lower middle positions and heat the oven to 350°. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
- Whisk the flour, baking powder, nutmeg and salt together in a medium bowl.
- Either by hand or with an electric mixer, beat the butter on medium speed until creamy. Add the sugars; beat until fluffy, about 3 minutes. Beat in the eggs, 1 at a time.
- Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and raisins (if using).
- Working with a heaping 2 T each time, roll the dough into 2-inch balls. Place the balls on the prepared baking sheets, spacing them 2 1/2 inches apart.
- Bake until the cookie edges barely turn golden brown, 21-24 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. They continue to cook out of the oven so make sure to get them out a bit early. Let the cookies cool on the baking sheet for 2 minutes. Transfer the cookies with a wide metal spatula to a wire rack. Let cool at least 30 minutes. (I chose to not wait 30 minutes and may have burned my mouth.)