Quaker's Best Oatmeal Raisin Cookies
1 1/2 c all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg (fresh if possible)
1 1/4 c butter — (2-1/2 sticks) room temperature
3/4 c firmly packed brown sugar
1/2 c granulated sugar
1 large egg
1 tsp vanilla
3 c Quaker oats, (quick or old fashioned, not instant)
3/4 c pre-plumped raisins (I used baking raisins, if you don't have those then take regular raisins, put them in a bowl, cover them with boiling water for 5 minutes, drain, and ta-da! Plumped raisins)
1/2 c toasted walnuts, chopped (if desired, but I'm sure they make them even better!)
1. Preheat oven to 375°F.
2. In a medium bowl, thoroughly stir together flour, baking soda, cinnamon, salt and nutmeg.
3. In a mixing bowl, using high speed of an electric mixer, cream butter and both sugars until light and fluffy. Beat in egg and vanilla.
4. By hand, stir in the flour mixture. When flour is absorbed, stir in oats, raisins and nuts.
5. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
6. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. (This step really depends on your oven. I cooked mine 10-11 minutes and they came out chewy. They were nowhere near done at 8. However, again, I'm in college and I'm pretty sure our landlord didn't spring for the best oven ever, so it's very possible the temperature is off.)