These are the Pie’s favourite variety of cookie, though he won’t kick any other kind out of bed, either. This one comes from the Joy of Cooking (1997 edition, page 822). It’s easiest to do this one outside the stand mixer, as the oats tend to tax the motor a bit.
Preheat your oven to 350°F.
Whisk thoroughly until well combined, 1 3/4 cups all-purpose flour, 3/4 teaspoon baking soda, 3/4 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
In another bowl, beat 1 cup softened butter (2 sticks), 1 1/2 cups packed brown sugar, 1/4 cup granulated sugar, 2 eggs, and 2 1/2 teaspoons vanilla until well blended and thick.
Stir the flour mixture into the butter mixture until well blended and smooth. You will get quite a workout, I promise.
Gradually add 3 1/2 cups rolled oats. At this point I generally give up the spoon and mix everything in with my hands.
Stir in (or knead in) 2 cups raisins. Alternately, you can add in a cup of raisins and a cup of nuts. But that’s your choice.
Drop the dough in heaping teaspoons (or a small spring-loaded ice cream scoop, like I do) onto a greased baking sheet, spacing the drops about 3 inches apart.
Squish them down a bit with a fork or your hands.
Bake 6-9 minutes in the centre of the oven or until the cookies are lightly browned all over and almost firm when pressed in the centre. Rotate your sheets halfway through to make for even baking.
Let them firm up a bit on the sheet out of the oven for about 2 minutes before transferring them to a rack for cooling. Makes a couple dozen.
Don’t forget what I told you yesterday – you can also freeze the cookies in tightly sealed plastic bags before they’re baked to save time later. Just defrost them fully before baking them according to the instructions.