Every once in a while, I meet an impasse with choosing new recipes to share on this blog.

When this happens, I search and search for what to make next.

I look through my food magazines.  My cookbooks.  Other food blogs.  On dishfolio.  Anywhere and Everywhere. Ugh.

I pester Dustin to think of something and, without fail, find a reason why not to make everything he suggests.  As you can imagine, he loves it when I do that.

Eventually, just as I decide there will never ever be another recipe I’m interested in.  Ever.  I find something!

This time, I found these chewy Oatmeal Raisin Cookies.

Tucked away safely in my “Not Yet On Blog” recipe binder was this tasty cookie recipe.  Thankfully.

As soon as I saw it, I knew.  Even the memory of these delicious, simple cookies brought a smile to my face.

To be honest, I’m not usually a big fan of oatmeal raisin cookies.  But, with their crunchy exterior and soft, chewy oatmeal centers, even I can’t resist them.  I hope you feel the same.

Now, if you’ll excuse me, I need to go figure out what to cook next.

Oatmeal Raisin Cookies

Makes 20-24 cookies

1 1/2 cups bread flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. freshly grated nutmeg
1/2 tsp . ground cinnamon
2 sticks (1/2 lb.) unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs, at room temperature
1 tsp. pure vanilla extract
2 1/2 cups rolled oats
1 1/2 cups raisins

Directions

Preheat oven to 350 degrees.

Line two cookie sheets with parchment paper.

Using your hands, an electric mixer or a Stand Mixer, beat butter until creamy. Add brown sugar and granulated sugar and beat until fluffy, about 2-3 minutes. Beat in the eggs, one at a time. Add the vanilla and beat until incorporated.

In a large mixing bowl, combine flour, salt, baking powder, nutmeg and cinnamon. Stir (or mix on low speed) dry ingredients into the butter-sugar mixture. Once combined, stir in oats and raisins.

Using two spoons, drop generous 2-tablespoon-sized portions of dough onto the cookie sheets, separated by approx. 2 inches. The larger the cookie, the chewier it will be, so try not to make them much smaller.

Bake for 15-20 minutes, or until the edges of the cookies start to turn golden brown. While the edges should be brown, the rest of the cookie should be very light in color so as not to over-bake. Remove from oven and let sit on cookie sheet for 1-2 minutes prior to transferring to cooling rack.

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