CHEWY SOFT OATMEAL COOKIES RECIPES

Steps:

• Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper; set aside.
• In a large bowl with an electric mixer, beat butter and both sugars until fluffy. Mix in egg and vanilla until well blended. Combine flour, cinnamon, baking soda, salt, baking powder and nutmeg in a bowl. Stir into butter mixture. Gently stir in oats until well blended.
• Shape dough into rounded golfball-sized balls (about 2 Tbsp. each). Place on prepared baking sheet (I fit 9 per sheet). Flatten with the bottom of a measuring cup dipped in sugar.
• Bake for 8-10 minutes. Let cool on baking sheet 5 minutes before removing to a wire rack to cool completely.
• Enjoy!

Steps:

• Heat the oven: Arrange 2 racks to divide the oven into thirds and heat to 350°F.
• Toast the oats: Spread the oats in a single layer on a large, rimmed baking sheet. Bake, stirring halfway through, for 15 to 20 minutes. Set aside and cool until the oats are cool enough to handle.
• Process the oats: Transfer 1/2 cup of the toasted oats to a food processor fitted with the blade attachment, high-speed blender, or spice grinder, and process until the oats are finely ground.
• Combine the dry ingredients: Place the all-purpose flour, remaining 3 cups whole oats, ground oats, baking powder, cinnamon, and salt in a medium bowl and whisk to combine; set aside.
• Cream the butter and sugars: Place the butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, about 2 minutes.
• Add the eggs and vanilla: Beat in the eggs one at a time and beat thoroughly after each addition, scraping down the sides of the bowl if needed. Beat in the vanilla.
• Mix in the dry ingredients: With the mixer on low speed, slowly add the flour mixture and beat until just incorporated.
• Fold in the raisins: Remove the bowl from the mixer. Add the raisins and mix into the dough with a rubber spatula until evenly distributed throughout.
• Scoop the dough onto the baking sheets: Line 2 baking sheets with parchment paper or silicone baking mats. Scoop the dough by heaping tablespoons and drop onto the baking sheets, spacing them about 2 inches apart, 12 per baking sheet.
• Bake the cookies: Bake 8 to 9 minutes for soft and chewy cookies, or 11 to 12 minutes for crispy cookies. Rotate the baking sheets between racks and from front to back halfway through.
• Remove from the oven and cool: Place the baking sheets on wire racks and cool 1 to 2 minutes. Use a flat spatula to transfer the cookies to a wire rack to cool completely. Let the baking sheets cool completely and bake any remaining dough (you can reuse the parchment paper).