Classic Chewy Oatmeal CookiesNo mixer = no stress. Right? The recipe for “Classic Chewy Oatmeal Cookies,” meticulously tweaked in the September / October 2016 issue of Cook’s Illustrated (recipe below), proves everything that’s fabulous about oatmeal cookies: they’re simple and good.

Classic Chewy Oatmeal Cookies
Cook’s Illustrated, September/October 2016
Makes 20 cookies

1 cup (5 oz.) all-purpose flour
¾ tsp. salt
½ tsp. baking soda
4 Tbsp. unsalted butter
¼ tsp. ground cinnamon
¾ cup (5 ¼ oz.) dark brown sugar
½ cup (3 ½ oz.) granulated sugar
½ cup vegetable oil
1 whole egg
1 large egg yolk
1 tsp. vanilla extract
3 cups (9 oz.) old-fashioned rolled oats
½ cup raisins, optional

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, salt, and baking soda together in medium bowl; set aside.

Melt butter in 8-inch skillet over medium-high heat, swirling pan occasionally, until foaming subsides. Continue to cook, stirring and scraping bottom of pan with heat‑resistant spatula, until milk solids are dark golden brown and butter has nutty aroma, 1 to 2 minutes. Immediately transfer browned butter to large heatproof bowl, scraping skillet with spatula. Stir in cinnamon.

Add brown sugar, granulated sugar, and oil to bowl with butter and whisk until combined. Add egg and yolk and vanilla and whisk until mixture is smooth. Using wooden spoon or spatula, stir in flour mixture until fully combined, about 1 minute. Add oats and raisins, if using, and stir until evenly distributed (mixture will be stiff).

Divide dough into 20 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange dough balls 2 inches apart on prepared sheets, 10 dough balls per sheet. Using your damp hand, press each ball into 2½-inch disk.

Bake, 1 sheet at a time, until cookie edges are set and lightly browned and centers are still soft but not wet, 8 to 10 minutes, rotating sheet halfway through baking. Let cookies cool on sheet on wire rack for 5 minutes; using wide metal spatula, transfer cookies to wire rack and let cool completely.

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I didn’t weigh my ingredients, here (lazy?), so I made 27 cookies with the recipe. Indeed, you need to brown butter on the stove top, but you mix all the ingredients by hand. Form dough balls by hand and press them down into cookie shapes. Nice. They baked for 9:30 minutes and were beautifully colored.

These chewy cookies were oaty and sweet enough. The taste of salt was a good touch. And the raisins added a moistness. Another great point: the cookies tasted even better on day two. Enjoy.

PREP TIME: 30 minutes for prep and baking
TASTE: chewy and oaty

Next time, I’m ready to dive into a stew. I want to make the “Cowboy-Style Beef and Vegetable Ragout” with the “Cauliflower Polenta,” from the September 2016 issue of Cooking Light. See what’s fabulous when you come back to my site next week.