Brown sugar. I love brown sugar. I love its sweeter, denser, lingering flavor–more intriguing than plain old granulated sugar.
These little pretties are crunchy on the outside, chewy on the inside, and the brown sugar and cinnamon are sweet enough to make you forget that they’re mostly oatmeal. I used extra-strong fancy-pants cinnamon from Penzey’s, and purposely didn’t use less, as I was supposed to (“just use two-thirds of what the recipe calls for,” they say–how could you possibly use less of that incredible smelling stuff!?).
Today–the last day of 2010–it is foggy outside, quiet inside, and since I’m still in my pajamas at two in the afternoon, I decided to French-press some Alterra coffee and eat fresh cookies for lunch. It was definitely a good idea.
Oatmeal Cookies
Adapted from Martha Stewart Living, January 2011
Makes 4 dozen
1 cup cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
Pinch of ground nutmeg
1/2 teaspoon salt
1 stick unsalted butter, room temperature
2/3 cup packed light-brown sugar
1/3 granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 old-fashioned rolled oats
Sprinkle of sea salt
Preheat oven to 350 degrees. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt into a bowl; set aside. Beat butter and sugars until pale and fluffy. Mix in egg and vanilla, then flour mixture. Mix in oats, then raisins.
Using a 1 1/4-inch cookie scoop, drop dough onto parchment-lined baking sheets, keeping scoops 2 inches apart. Sprinkle tops with just a few flakes of sea salt. Bake until edges are golden, about 14 minutes. Cool on wire rack, then eat warm!
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