Of course we all have our individual tastes, and thank goodness for that. Because of the variety of our cravings, there exist a wealth of specialized cookbooks, multiple culinary magazines, an endless listing of restaurants, and someone to make a wholesome meal of quinoa with Moroccan Winter Squash and carrot stew, while I finish it off with oatmeal cookies.
I've recently been presented with the challenge of baking something for someone who doesn't really care for sweet stuff (especially not the the degree that I do), but I was relieved to hear that he does have at least a couple of favorites that I can create from my packed baking cupboard. These cookies are, in my opinion, closer to a snack bar than a cookie, but that does not mean that they're flavorless or dull. Baking Illustrated did a wonderful job of coming up with this recipe which, to my surprise, omits cinnamon and bulks up the amount of brown sugar and oats. These last two elements, along with the nutmeg, really give the cookies a wholesome, hearty dimension. Even with the sugar amounts, these cookies are hardly sweet at all, and that could simply be remedied by a couple of stir-ins at the end: milk chocolate chips, raisins, coconut. But as given, this oatmeal cookie recipe is perfect for the baffling individual who does not prefer mountains of chocolate mixed with butter and cream and more chocolate.
1 ½ c. all-purpose flour
½ tsp. baking powder
¼ tsp. nutmeg
½ tsp. salt
1 cup (2 sticks) unsalted butter, softened
1 c. light brown sugar
1 c. granulated sugar
2 large eggs
3 c. old-fashioned rolled oats
Adjust oven racks to low and middle positions and preheat the oven to 350 degrees.
Whisk flour, baking powder, nutmeg and salt together in a medium bowl.
With an electric mixer, beat the butter on medium speed until creamy. Add the sugars, beat until fluffy, about 3 minutes. Beat in eggs, one at a time.
Stir dry ingredients into the butter-sugar mixture with a wooden spoon. Stir in oats.
Roll the dough into 2-inch balls and place on ungreased baking sheets, spacing about two inches apart.
Bake until the cookie edges turn golden brown, 22-25 minutes, rotating the baking sheet front to back and top to bottom halfway through the baking time.
Let cookies cool on the baking sheet for 2 minutes then transfer to wire racks to cool completely.