This is one of the best oatmeal cookies I have ever made! It is the best combination of crunchy and chewy.
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 sticks unsalted butter, softened but still cool
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
3 cups old-fashioned rolled oats
1 1/2 cups dates or raisins
Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper. Whisk the flour, baking powder, nutmeg, and salt together in a medium bowl. Using an electric mixer, beat the butter on medium speed until creamy. Add the sugars; beat until fluffy, about 3 minutes. Beat in the eggs, 1 at a time. Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats and dates. Working with a generous 2 Tablespoons of dough, each time, roll the dough into 2″ balls. Place the balls on the prepared baking sheets, spacing them at least 2″ apart. Bake until the cookie edges turn golden brown, 22-25 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies with a wide metal spatula to a wire rack. Let cook at least 30 minutes.
Yield: 18 large cookies.
Recipe from Baking Illustrated Cookbook