I searched high and low for the perfect oatmeal cookie recipe. Michael's only specific requirement was that they couldn't contain chocolate chips as "that's not a real oatmeal cookie." Raisins were a must. I found a great recipe for chewy oatmeal cookies at the King Arthur Flour website. I made a few tweaks, using golden raisins and adding dried cranberries. In addition to upping the amount of cinnamon called for in the recipe, I added a touch of nutmeg to up the spice factor. To make things a bit more interesting, I drizzled a simple cinnamon icing on top of half of the cookies. The rest I left plain for my purist husband!
Loaded Oatmeal Cookies with Cinnamon Glaze
adapted from King Arthur Flour
Step 2: Add 1 large egg and 1 tbs. vanilla extract. Beat on med-low until incorporated, about 1-2 minutes.
Step 3: Add the following ingredients to the batter: 1 1/4 cups flour, 1/2 tsp. baking soda, 1 tsp. baking powder, 1/4 tsp. salt, 1 1/2 cups rolled oats, 3/4 cup golden raisins, 3/4 cup dried cranberries, 3/4 cup chopped pecans, 1 tbs. cinnamon, and 1/2 tsp. nutmeg.
Step 4: Stir well to combine all the ingredients. I used my (clean) hands at the end to make sure all the dry ingredients were fully incorporated. Use a cookie scoop or spoon to shape the cookie into balls. Place them on your lined cookie sheet, then use your hand to press down slightly. For reference, I was able to make two dozen cookies with this recipe. Bake for 12-15 minutes until lightly browned. Turn the baking sheet in the oven about halfway through baking to make sure that the cookies cook evenly.
The verdict? These cookies definitely passed "the husband test"! We both enjoyed the combo of sweet golden raisins and tart dried cranberries...and we agreed that the nutmeg added a really nice spicy flavor in the background that complimented the cinnamon perfectly. We did differ on one thing: he preferred the "naked" cookies, but I thought the cinnamon drizzle added the perfect sweet touch. Glazing half of the cookies was a lucky decision on my part!