Chewy Oatmeal Raisin Cookies 燕麥葡萄餅

I've requested my mom to make this chewy oatmeal raisin cookies 燕麥葡萄餅 for me, because I'm not good at making anything that involves flour...  Mom got this recipe from American test kitchen which she said it's the best of the best oatmeal raisin recipe..  She made a massive cookie dough (which yields over 36 jumbo counts) at her home and took it over to my place to bake it.  Well, those that were done by Mom from start to finished came out good but any cookies that's gone through my hand... Shuh....forget it!!


 Chewy Oatmeal Raisin Cookies 燕麥葡萄餅

2        sticks unsalted butter (1/2 pound), softened but still firm
1        cup light brown sugar
1        cup granulated sugar
2        eggs
1 1/2   cups unbleached all purpose flour
1/2     teaspoon table salt
1/2     teaspoon baking powder
1/4     teaspoon fresh ground nutmeg
3        cups rolled oats
1 1/2   cups raisins (optional)

Methods

1.   Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.

2.   Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.

3.   Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper–covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.

 Mom has doubled her serving here (36 counts).  First, mix the brown sugar, granulated sugar and butter (in room temperature) in a large bowl.

 Mix them well in a mixer.

 Add only one egg to the mixture each time, let it incorporated first before adding another.  Don't add all eggs together.

Here is what it looks like after mixing well with eggs.

 In another bowl, mix the flour, baking powder, salt and nutmeg together.  Set aside.

 Pour in the raisin and mix well with the flour so that the flour is coating each raisin.  Mom has modified this recipe by adding 1/2 cup of dried cranberry to the mix.

 Pour the flour/raisin mix into the mixer.  Mix well.

 Done.

 Now measure the oatmeal.  PS, DO NOT use instant oatmeal as this will screw up the texture!!

 Pour the oatmeal into the mix and mix well.

 Done!

 Divide the cookie dough into portions and place them on a cookie pan.  PS, you should have a hard dough and if the dough is getting soft, that means the butter is melting, which is not a good sign.  Just put the dough in the fridge for 30-40 minutes, harden it first before using it again.  Also, don't place the dough on aluminium foil...it burns easily...  I screwed up mines by using it!  Damned!

Preheat the oven to 350°F and bake the cookies for 22-25 minutes until the cookie edges turn golden brown.  Picture shown above are cookies that's half done.

Done finally.

A closer shot of the oatmeal raisin cookie.

This is only part of the cookies shown here...