Donna's Daily Dish
Inspiring people to create every day recipes
I bake a batch, sometimes two, of cookies every week. My husband’s tolerance for sugar and chocolate has changed over the past few years. He now finds Toll House Chocolate Chips too sweet for his taste. So last week, I made him Amy’s Oh So Very Best Cookies which are oatmeal cookies minus the chocolate chips in the recipe.
While perusing through the NYTimes Cooking app, I found Melissa Clark’s recipe for Classic Oatmeal-Raisin Cookies. I’ve also came across some recipes with cinnamon, but none with nutmeg and ground ginger or ground cardamom. This piqued my interest as well as the fact that Ms. Clark describes these cookies as chewy, which I husband prefers.
For the recipe you’ll need unsalted butter, dark brown sugar, granulated sugar, vanilla, all-purpose flour, salt, baking soda, ground cinnamon, freshly grated nutmeg, either ground cardamom or ground ginger, rolled outs (not instant) and raisins.
As I already had a few tins of cookies on hand, I made tray a of nine cookies for sampling and saved the rest of the batter. The kitchen was filled with the warm, inviting scent of cinnamon. The cookies were scrumptious! They were chewy in the center and had a lovely butterscotch flavor from the dark brown sugar. The cookies had a nice balance of flavors and sweetness. When I asked my husband which oatmeal cookie he preferred, Amy Oh’s Very Best or these, he would only say that both were good. I prefer this new recipe because of the spices. However, try them for yourself, both recipes can be found on my recipe page.
Classic Oatmeal-Raisin Cookies
By Melissa Clark
The New York Times/NYT Cooking
Yield: 3 dozen cookies
Time: 45 minutes
1 cup/227 grams (2 sticks) unsalted butter, softened, more for pans
1 cup/200 grams dark brown sugar, packed
⅓ cup/66 grams granulated sugar
2 large eggs
1 tablespoon/15 milliliters vanilla extract
1 ½ cups/187 grams all-purpose flour
¾ teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cardamom or ground ginger
3 cups/270 grams rolled oats (not instant)
1 ½ cups/225 grams raisins
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.