|(food Styling/Karoline Boehm Goodnick; ARAM BOGHOSIAN FOR THE BOSTON GLOBE)|
My dad's sister, who was not known for her cuisine, once cooked and carved a turkey upside down. Her son exists solely on ham, doughnuts, and Pillsbury crescent rolls. Finding a great recipe in her repertoire seemed unlikely, but the years have been kind, and practice has made perfect. Nobody makes better oatmeal raisin cookies than my Aunt Carol. These are crispy on the outside, moist and chewy inside.
|1 1/2||cups flour|
|1||teaspoon baking soda|
|1||cup (2 sticks) unsalted butter, at room temperature|
|1||cup granulated sugar|
|1||cup light brown sugar|
|1||teaspoon vanilla extract|
|3||cups quick-cooking oats|
|1||cup dark raisins|
|Extra granulated sugar (for sprinkling)|
2. In a bowl, whisk flour, baking soda, salt, nutmeg, and cinnamon.
3. In an electric mixer, cream the butter with the granulated and brown sugars on medium-high speed until light and fluffy. Scrape down the sides of the bowl occasionally.
4. Beat in the eggs, one at a time, followed by the vanilla.
5. With the mixer set on low speed, add the flour mixture until just incorporated.
6. Remove the bowl from the mixer stand. Stir in the oats and raisins.
7. Drop batter by the heaping teaspoonful on the baking sheets, setting the mounds about 1 1/2 inches apart. Flatten slightly and sprinkle with granulated sugar.
8. Bake for 15 minutes or until the edges are light golden but the centers are still pale. Cool on the sheets for 1 minute, then transfer to wire racks to cool completely. Store in an airtight container for up to 1 week. Karoline Boehm Goodnick