Friday, March 15, 2013

Big and Chewy Oatmeal-Fruity Cookies

Adapted from America's Test Kitchen
Yields 4 dozen cookies

1 1/2 Cup flour, all-purpose 
1/2 tsp salt, table
1/2 tsp baking powder 
1/2 tsp nutmeg, fresh grated 
1 Cup Crisco, butter-flavored 
1 Cup sugar, light brown, packed 
1 Cup sugar, white (plus extra for flattening)
2 Large egg, whole 
3 Cups oats, old-fashioned 
1 1/2 Cup Trader Joe's Golden Berry Blend (blend of golden raisins, dried cherries, blueberries and cranberries)

Tools Needed:
Chicago Metallic Non-Stick 3-Piece Value Pack with 2 Cookie/Jelly Roll Pans and Cooling Grid 
Parchment Paper Sheets - 12 × 16½
Microplane 40020 Classic Zester/Grater
OXO Good Grips Medium Cookie Scoop

Adjust oven racks to low and middle positions and heat oven to 350 degrees. Line two large cookie sheets with parchment paper. 

Grate the nutmeg with a microplane grater.

Whisk flour, salt, baking powder, and nutmeg together in medium bowl. 

With electric mixer, beat butter until creamy. Add sugars; beat until fluffy on medium-high, about 3 minutes. Beat in eggs on medium-low, one at a time. 

Stir dry ingredients into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and raisins. 

Working with generous 1 tablespoon of dough each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball. Use a glass, or bowl, dipped in white sugar and lightly flatten each ball of dough.

Bake until cookie edges turn golden brown, 13 to 17 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies, on parchment, to cooling rack. Let cool at least 5 to 10 minutes before peeling cookie from parchment.